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Ingredients
- 5 1/2 ounce. almonds
- 1 can mushroom soup
- 1 can cream of chicken soup
- 1 can celery soup
- 1 sm. can whole mushrooms
- Parmesan cheese
Directions
- I use boneless chicken breasts but you could use breasts bones or possibly thighs.
- Season chicken with salt and pepper. Lay in a shallow baking dish. Cover with 2/3 of the almonds and mushrooms. Mix 3 soups together. Pour over the chicken. Sprinkle the top with Parmesan cheese and almonds. Bake at 350 degrees for 2 hrs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1109g | |
| Calories 1218 | |
| Calories from Fat 740 | 61% |
| Total Fat 84.67g | 106% |
| Saturated Fat 16.52g | 66% |
| Trans Fat 0.01g | |
| Cholesterol 82mg | 27% |
| Sodium 6665mg | 278% |
| Potassium 1443mg | 41% |
| Total Carbs 86.69g | 23% |
| Dietary Fiber 13.2g | 44% |
| Sugars 14.76g | 10% |
| Protein 37.66g | 60% |
