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Publix Simple Meals

Cheesy Chicken Casserole With California Blend Vegetables

Makes 6 Servings
Total Time:
35 Minutes
Active Time:
35 minutes

Cooking Sequence

-- Prepare chicken and begin to bake - 15 minutes

-- Prepare vegetables and serve - 20 minutes

Cheesy Chicken Casserole


1 (14-ounce) can chicken broth

2 (10.75-ounce) cans condensed cream of mushroom soup

1 (10.75-ounce) can condensed Cheddar cheese soup

1 (4-ounce) can mushroom pieces (drained)

cooking spray

1 (20-ounce) bag frozen diced chicken breasts

8 ounces extra wide egg noodles

15 round buttery type crackers


1. Preheat oven to 400°F. Place large saucepan on high; add broth, soups, and mushrooms. Whisk until thoroughly blended, cover, and bring to a boil, stirring occasionally.

2. Coat 9- x 13-inch baking dish with cooking spray. Arrange chicken in bottom of dish.

3. Stir noodles into boiling soup mixture and return to boil. Boil 3 minutes, stirring occasionally.

4. Pour noodle mixture over chicken. Crush crackers while sprinkling over top of casserole. Lightly coat cracker topping with cooking spray. Bake 15 minutes. Let stand 5 minutes before serving.

California Blend Vegetables


1 (16-ounce) bag frozen California blend vegetables (contains broccoli, cauliflower, and carrots)

1 tablespoon butter

1/2 tablespoon seasoned salt


1. Place vegetables in microwave-safe bowl. Cover and microwave on DEFROST (30% power) 5 minutes, stirring once.

2. Preheat large sauté pan on medium-high 2-3 minutes. Drain any water from vegetables.

3. Place butter in pan; swirl to coat. Add vegetables and seasoned salt; cook 7 minutes, stirring frequently, until vegetables are tender. Serve.

Aprons Advice

Leftover rotisserie chicken can be substituted for the diced chicken breast.

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Calories 372kcal; Fat 13g; Cholesterol 78mg; Carbohydrate 39g; Fiber 4g; Protein 24g; Sodium 1786mg

Cheesy Chicken Casserole

CALORIES (per 1/6 recipe) 570kcal; FAT 21g; CHOL 100mg; SODIUM 2060mg; CARB 66g; FIBER 3g; PROTEIN 35g; VIT A 8%; VIT C 0%; CALC 15%; IRON 20%

California Blend Vegetables

CALORIES (per 1/6 recipe) 40kcal; FAT 2g; CHOL 1mg; SODIUM 420mg; CARB 4g; FIBER 2g; PROTEIN 1g; VIT A 20%; VIT C 30%; CALC 2%; IRON 0%

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