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Ingredientes
- 1 c. Wide Egg Noodles
- 1 lrg Ripe Avocado, sliced
- 2 Tbsp. Fresh Lemon Juice
- 1/2 c. Butter
- 1/4 c. Flour
- 1 tsp Salt
- 5 dsh Tabasco Sauce
- 2 1/4 c. Half-and-Half
- 1 c. Grated Cheddar Cheese
- 6 x Boneless, Skinless Breasts
- 4 ounce Can Minced Green Chilies
Direcciones
- Prepare noodles according to package directions, drain, and set aside.
- Preheat oven to 350F degrees.
- Drizzle avocado slices with lime juice and set aside. Heat butter in a 2-qt saucepan over low heat. Stir in flour, salt, and Tabasco over low heat till mix bubbles. Add in half-and-half slowly, stirring constantly till mix thickens. Add in cheese an stir till it has melted. Reserve 1 c. of this sauce.
- Mix remainder of sauce with cooked noodles. Place chicken in the bottom of a 9X12X30inch baking dish. Cover with green chilies. Place avocado slices on top and pour reserved sauce over avocado. Bake, uncovered, 35 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 6 servings | |
| Calories 468 | |
| Calories from Fat 321 | 69% |
| Total Fat 36.44g | 46% |
| Saturated Fat 21.45g | 86% |
| Trans Fat 0.02g | |
| Cholesterol 129mg | 43% |
| Sodium 710mg | 30% |
| Potassium 402mg | 11% |
| Total Carbs 15.41g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.1g | 1% |
| Protein 20.96g | 34% |
