Nutrients per serving

  • Calories  420
  • Protein  36 g
  • Carbohydrates  44 g
  • Fat  11 g
  • Cholesterol  120 mg
  • Sodium  178 mg
  • Potassium  567 mg
  • Phosphorus  359 mg
  • Calcium  94 mg
  • Fiber  5.1 g

Renal and renal diabetic food choices

  • 3-1/2 meat
  • 2-1/2 starch
  • 1-1/2 vegetable, medium potassium 

Carbohydrate choices

3

Helpful hints

  • When cooking veggies in skillet, add 1 tablespoon of cooking oil, if needed.
  • Serve with a tossed salad and red wine vinegar dressing, plus a dinner roll with unsalted butter.
  • A delicious beverage choice is apple or cranberry juice (not calcium fortified or enriched) or fresh brewed iced tea with lemon.
  • Extra portions freeze well for a quick meal later.

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What's everyone saying?

4 Comments | Average User Rating:
Chicken and Vegetable Bake
gmb88715 says:
4

We enjoyed this dish. I did add a little extra broth as I prepared it but didn't bake it until the following day. My package of noodles was 12 ounces, would probably use 8 ounces next time.

Oct. 29, 2015, 6:14 PM
Chicken and Vegetable Bake
Jackielee says:
5

I actually used spicy rice and added onion and garlic. I used California mix frozen vegetables and it was very good.

Oct. 13, 2015, 1:46 PM
Chicken and Vegetable Bake
lizard says:
1

Awful, actually inedible. Even with only 8 oz of noodles it was extremely dry and tasteless. We also thought there were way too many carrots

Apr. 18, 2011, 8:02 PM
Chicken and Vegetable Bake
mirumir0 says:
5

Nice bake. Unfortunately author made a mistake asking for 16 ounces of noodles, while one pack of egg noodles only has 8 ounces. Let me tell you, 2 packs, e.g. 16 oz, was way too much. Otherwise it's quite tasty!

Nov. 03, 2010, 6:53 AM

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