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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (177g) Recipe makes 10 servings |
||
| Calories 320 | ||
| Calories from Fat 201 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.4g | 34% | |
| Saturated Fat 5.7g | 28% | |
| Monounsaturated Fat 9.6g | ||
| Polyunsaturated Fat 5.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 57mg | 19% | |
| Sodium 708mg | 29% | |
| Potassium 228mg | 6% | |
| Total Carbohydrate 12.9g | 4% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 0.3g | ||
| Protein 16.3g | 32% | |
Ingredients
- 2 1/2 lbs chicken, cooked and deboned
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 1/4 cups chicken broth
- 1 cup self-rising flour
- 1 teaspoon baking powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup margarine, melted
Directions
1
Bring chicken, soup and broth to a boil. Pour into a 9x13 pan. Mix remaining ingredients and pour mixture over chicken mixture in pan. Bake at 425 for 30 minutes.
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