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Cheesy Chicken and Vegetable Casserole

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By Betty Crocker Kitchens
Updated Mar 1, 2016
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Leftover chicken? Turn it into a delicious casserole complete with veggies.

Cheesy Chicken and Vegetable Casserole

  • Prep Time 10 min
  • Total 35 min
  • Servings 6
  • Ingredients 7
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Ingredients

  • 2 cups cut-up cooked chicken
  • 1 jar (16 oz) Cheddar cheese pasta sauce
  • 1 bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
  • 1 1/4 cups Original Bisquick™ mix
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup firm butter or margarine
  • 1 egg, slightly beaten

Instructions

  • Step 
    1
    Heat oven to 400°F. In large bowl, mix chicken, pasta sauce and vegetables. Pour into ungreased 9-inch square pan.
  • Step 
    2
    In small bowl, mix Bisquick mix, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.
  • Step 
    3
    Bake 20 to 22 minutes or until topping is light golden brown.

Nutrition

420 Calories
28g Total Fat
19g Protein
24g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
250
Total Fat
28g
42%
Saturated Fat
12g
59%
Trans Fat
1g
Cholesterol
130mg
43%
Sodium
1060mg
44%
Potassium
260mg
7%
Total Carbohydrate
24g
8%
Dietary Fiber
2g
11%
Sugars
4g
Protein
19g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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