Healthy Crustless Chicken Pot Pie

Hello-I had some leftover chicken roast to use up, and this is what it made. It is baking right now, and smells YUMMY! I would guess you could do this in a crock pot as well. I will let you know what it tastes like when it is done! Enjoy!

Healthy Chicken Pot Pie
12 oz Chicken, diced (Nutrition calculated with 6oz white meat and 6oz dark meat).....The chicken I used was already cooked.
1 Cup Carrots, chopped
1 Cup Celery, chopped
2 Cups Potato, diced
¼ Cup Onion, minced
3 Cloves Garlic, minced
2 Tbsp Fresh Parsley
½ tsp Black Pepper
1 Can Low Fat Cream of Chicken Soup (I used Campbells Brand)
1 Cup Fat Free/Low Sodium chicken Broth (I used No Name Brand)

Mix in bowl and place into oven safe dish, cover and bake at 350 approx 1 hour, or until chicken and veggies are cooked through. Makes 5.5 servings.

Nutrition (1 Cup): 163 Cal, 3g Fat, 42g Chol, 479mg Sod, 608mg Pot, 19g Carb, 3g Fiber, 2g Sug, 16g Prot.
60% Vit. A, 28% Vit. C, 5% Calc, 9% Iron.

Input into MFP as Tanya K Chicken Pot Pie.