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Chicken and veggie bake

One dish dinners are great for an easy meal and limited clean up.

6 servings / 50 min

Prep 10 min / Cook 40 min

One dish dinners are great for an easy meal and limited clean up. This recipe is also great to take for lunch the next day.

Ingredients
  • 1 tsp (5 mL) olive oil
  • 2 cups (500 mL) diced, skinless chicken breast (2 to 3 breasts)
  • 1 cup (250 mL) small diced onion
  • 1 cup (250 mL) small diced carrot
  • 1 cup (250 mL) small diced celery
  • 1 cup (250 mL) frozen corn
  • 2 cups (500 mL) chopped broccoli
  • 1 can (10 oz / 284 mL) low-fat cream of mushroom soup
  • 1 cup (250 mL) skim milk
  • 2 cups (500 mL) cooked brown rice (about 1 cup / 250 mL dry)
  • 1 tsp (5 mL) black pepper
  • 1 cup (250 mL) grated light old cheddar cheese
Directions
  1. Preheat oven to 350º F (180º C).
  2. In a large skillet heat oil over medium-high heat. Cook chicken, onion, celery and carrots until chicken is fully cooked. About 10 minutes.
  3. Add all the ingredients except the cheese to a large casserole dish and mix well. Sprinkle the cheese on top and bake for 30 minutes or until bubbly. Serve.
Nutritional info per serving (1 ½ cups / 375 ml)
  • Calories: 305
  • Protein: 25 g
  • Fat: 8 g
    Saturated fat: 4 g
    Cholesterol: 55 mg
  • Carbohydrate: 33 g
    Dietary fibre: 4 g
  • Sodium: 564 mg
  • Potassium: 557 mg

Recipe developed by Nadine Day, PH Ec. ©Heart and Stroke Foundation 2008.