Creamy Chicken and Vegetable Casserole
A comforting casserole filled with creamy alfredo sauce, tender chicken, and a variety of vegetables, topped with a crispy herb stuffing.
Follow the steps below to cook the desired recipe
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine shredded cooked chicken, beans, sweet corn, peas, and chopped spinach.
3. In a separate bowl, mix together condensed cream of chicken soup and alfredo sauce until well combined.
4. Layer the sliced baking potatoes in a casserole dish followed by the chicken and vegetable mixture. Pour the alfredo sauce mixture over the top.
5. Prepare instant rice according to package instructions and spread it evenly over the casserole.
6. In a small bowl, mix herb seasoned stuffing with beaten eggs until well coated. Sprinkle this mixture over the casserole.
7. Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the casserole is heated through.
8. Serve hot with biscuits on the side.
2% low-fat milk
baking potatoes
alfredo sauce
all-purpose flour
spinach
instant rice
herb seasoned stuffing
condensed cream of chicken soup
boneless chicken
beans
biscuits
beaten eggs
butternut squash
sweet corn
peas
40
45
35
35
35
30
