Recipe Details
Ingredients
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olive oil cooking spray
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4skinless, boneless chicken strips
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1(10.5 ounce) canchicken gravy
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1(10.5 ounce) cancream of chicken soup
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1cupevaporated milk
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1cupsage and onion stuffing mix (such as Pepperidge Farm®)
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½cupminced onion
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2teaspoonsminced garlic
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¼teaspooncelery seed
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1pinchground black pepper to taste
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1(32 ounce) packagefrozen bite-size potato nuggets (such as Tater Tots®)
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½cupshredded mozzarella cheese
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½cupshredded Cheddar cheese
Cooking Directions
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Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking pan with cooking spray.
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Heat a large skillet over medium heat. Spray lightly with cooking spray. Add chicken strips; cook until no longer pink in the center and the juices run clear, about 4 minutes per side. Cut into cubes.
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Transfer chicken to a large bowl. Add chicken gravy, cream of chicken soup, evaporated milk, stuffing mix, onion, garlic, celery seed, and black pepper; mix until combined.
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Spread frozen potato nuggets in the bottom of the prepared pan. Pour chicken mixture evenly on top. Sprinkle mozzarella cheese and Cheddar cheese on top.
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Bake casserole in the preheated oven until golden and bubbly, about 45 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories349 | |
% Daily Value * | |
Total Fat 18g |
23% |
Saturated Fat 6g |
29% |
Cholesterol 43mg |
14% |
Sodium 927mg |
40% |
Total Carbohydrate 34g |
12% |
Dietary Fiber 3g |
10% |
Total Sugars 4g |
|
Protein 18g |
35% |
Vitamin C 2mg |
3% |
Calcium 174mg |
13% |
Iron 1mg |
6% |
Potassium 441mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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