Chicken Zucchini Casserole Recipe
Servings: 8
Ingredients
- 2 1/2 c. uncooked zucchini
- 2 c. cooked cut up chicken
- 1 can cream of chicken soup
- 2 tbsp. lowfat milk
- 1/8 teaspoon grnd nutmeg
- 1 c. Bisquick
- 1/4 c. Parmesan cheese
- 1 egg
- 1 teaspoon parsley
- 1/4 c. melted butter
Directions
- 1. Slice zucchini and layer on bottom of casserole.
- 2. Layer chicken on zucchini.
- 3. Mix soup, lowfat milk and nutmeg; pour on chicken.
- 4. Mix Bisquick, cheese, egg, parsley and sprinkle on top.
- 5. Pour butter on top.
- 6. Bake at 350 degrees for 1 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 8 servings | |
| Calories 266 | |
| Calories from Fat 159 | 60% |
| Total Fat 17.9g | 22% |
| Saturated Fat 7.35g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 573mg | 24% |
| Potassium 235mg | 7% |
| Total Carbs 13.94g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.89g | 2% |
| Protein 12.13g | 19% |
