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Add a photoServings: 4
Ingredients
- Â Â Chicken breasts, cut into l
- 1 c. Cream of chicken soup (spec.
- 1 c. Cream of celery soup
- 1 c. Chicken broth (swanson's 1/3
- 1 x Margarine, melted
- 1 c. Lowfat milk
- 1 x Frzn peas & carrots, (defr
- 1 c. Self-rising flour
- 1 tsp Baking pwdr
Directions
- Grease baking dish. Place chicken on bottom of dish.
- Mix soups and broth and pour over chicken. Scatter peas and carrots over top. Mix lowfat milk and melted margarine. Add in a little bit of flour and baking pwdr at a time to the lowfat milk and margarine. (Whisk smooth while adding.)
- Pour over soup layer. Bake at 350 degrees for 1 hour. Crust will bake up to top and brown.
- This recipe was given to me by my daughter, Lisa. It's a great recipe and I think you'll enjoy it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 412g | |
| Recipe makes 4 servings | |
| Calories 560 | |
| Calories from Fat 299 | 53% |
| Total Fat 33.7g | 42% |
| Saturated Fat 7.43g | 30% |
| Trans Fat 4.25g | |
| Cholesterol 37mg | 12% |
| Sodium 2041mg | 85% |
| Potassium 460mg | 13% |
| Total Carbs 45.28g | 12% |
| Dietary Fiber 4.7g | 16% |
| Sugars 7.98g | 5% |
| Protein 19.08g | 31% |
