Creamy Chicken Casserole

Creamy Chicken Casserole  

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Oven Temperature:
0 Fahrenheit

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Pour 15 ml olive oil in a large skillet. Add first 4 ingredients and saute for 5 minutes. Add corn and chicken breast, cream of chicken soup and salr. Simmer, uncovered, for 5 minutes. Allow to cool and divide into 8 plastic bags.

  • 100.0 g Carrot (5 mm dice)
  • 15.0 g Chive (diced)
  • 50.0 g Onion (small dice)
  • 100.0 g Red bell pepper (5 mm dice)
  • 100.0 g Corn
  • 1.0 can Chicken breast, drained (354 g)
  • 1.0 can Cream of chicken soup (305 g)
  • 5.0 ml Salt
For preparation; Remove desired number of portions from the freezer and allow to thaw for 8 hours in the refrigerator. Preheat oven to 200 ℃. In a small mixing bowl combine chicken sauce and 70 g / serving of either cooked rice or cooked pasta. Stir to combine and pour into casserole dish. Top with cheese and bake for 15 minutes.