Chicken and Vegetable Bake

Recipe

Chicken and Vegetable Bake

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

4
Servings

Recipe Wellness Badges

    Author

    Save Options

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1(16 oz) pkg frozen Hy-Vee stir-fry vegetables with asparagus
    4 c.frozen Hy-Vee potatoes O’Brien
    1(10.5 oz) can Hy-Vee cream of mushroom soup
    c.Hy-Vee 2% milk
    2 tsp.Hy-Vee oregano, divided
    Freshly ground Hy-Vee black pepper, to taste
    4(4 oz each) boneless, skinless chicken breasts

    Directions

    1. Preheat oven to 375 degrees.
    2. Toss together stir-fry vegetables and potatoes and spread evenly in a greased 9-by-13-inch baking dish.
    3. Stir together soup, milk, 1 teaspoon oregano and freshly ground black pepper; pour evenly over potatoes.
    4. Place chicken breasts on top and sprinkle with remaining oregano.
    5. Bake, uncovered, for 50 to 60 minutes or until internal temperature of chicken is 160 degrees.

    Nutrition facts

    Servings

    290 Calories per serving

    Amounts Per Serving

    • Total Fat: 4.5g
    • Cholesterol: 75mg
    • Sodium: 530mg
    • Total Carbohydrates: 29g
    • Protein: 29g

    Daily Values

    0%
    Vitamin A 20%
    0%
    Vitamin C 25%
    0%
    Iron 6%
    0%
    Calcium 15%