Print
ShareThis
Crispy Ranch Chicken
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.
Creamy Shrimp & Vegetable Casserole
Yield: Makes 4 servings
Ingredients:
1
can (10-3/4 ounces) reduced-fat condensed cream of celery soup, undiluted
1
pound fresh or thawed frozen shrimp, shelled and deveined
1/2
cup sliced fresh or thawed frozen asparagus (1-inch pieces)
1/2
cup sliced mushrooms
1/4
cup sliced green onions
1/4
cup diced red bell pepper
1
clove garlic, minced
3/4
teaspoon dried thyme
1/4
teaspoon black pepper
Hot cooked rice or orzo (optional)
Preparation:
1.
Preheat oven to 375°F. Coat 2-quart baking dish with nonstick cooking spray.
2.
Combine soup, shrimp, asparagus, mushrooms, green onions, bell pepper, garlic, thyme and black pepper in large bowl; mix well. Place in prepared baking dish.
3.
Cover and bake 30 minutes. Serve over rice, if desired.
Nutritional Information:
| Serving Size: 1/4 of total recipe (without rice) | |
| Sodium | 496 mg |
| Protein | 20 g |
| Fiber | 3 g |
| Carbohydrate | 11 g |
| Cholesterol | 176 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 14 % |
| Calories | 141 |
Dietary Exchange:
| Meat | 2 |
| Vegetable | 2 |
This recipe appears in:
Shellfish
