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Baked Chicken and Vegetable Casserole Recipe Video
|Chopped chicken/Null||3 Cup (48 tbs) (Null)|
|Frozen peas/Null||1⁄2 Cup (8 tbs) (Null)|
|Frozen corn/Null||1⁄2 Cup (8 tbs) (Null)|
|Broccoli/Null||1 Cup (16 tbs) (Null)|
|White flour/Null||3⁄4 Cup (12 tbs) (Null)|
|Milk/Null||1⁄2 Cup (8 tbs) (Null)|
|Olive oil/Null||2 Tablespoon (Null)|
|Mozzarella/Null||1⁄2 Cup (8 tbs) (Null)|
|Italian seasoning/Null||2 Tablespoon (Null)|
|Salt/Null||To Taste (Null)|
Calories 307 Calories from Fat 138
% Daily Value*
Total Fat 15 g23.8%
Saturated Fat 4.5 g22.6%
Trans Fat 0 g
Cholesterol 164.9 mg55%
Sodium 847.4 mg35.3%
Total Carbohydrates 23 g7.7%
Dietary Fiber 2 g8.1%
Sugars 4.2 g
Protein 19 g39%
Vitamin A 13% Vitamin C 46.7%
Calcium 10.7% Iron 12%
*Based on a 2000 Calorie diet
Mix peas, corn, broccoli and chicken together in a large bowl.
Whisk eggs, milk, olive oil, Italian seasoning and flour until well mixed in another bowl. Add to mixture salt and pepper.
In a big bowl mix everything.
Pour the mixture into oiled 13 x 9 inch baking casserole dish and sprinkle mozzarella on top.
Bake the casserole for 1 hour. Serve hot.