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Ingredientes
- 1 c. water
- 1 chicken bouillon cube
- 1 (10 ounce.) pkg. broccoli
- 1 med. carrot, grated
- 2 to 3 tbsp. butter
- 3 tbsp. flour
- 2 c. lowfat milk
- 1 pound processed American cheese, cubed
- 1 (10 3/4 ounce.) can cream of chicken soup, undiluted
- 1 tbsp. chopped onion flakes
- 1 tbsp. Worcestershire sauce
- Pepper to taste
Direcciones
- Heat water and bouillon cube to boiling; add in broccoli and carrot. Cook 5 min or possibly till tender; remove from heat (remembering not to drain). In separate saucepan, heat butter; slowly stir in flour. Gradually add in lowfat milk; cook till thickened. Stir in cheese, soup, onion, sauce and pepper. Add in broccoli and carrot mix; heat and serve. 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 8 servings | |
| Calories 332 | |
| Calories from Fat 218 | 66% |
| Total Fat 24.37g | 30% |
| Saturated Fat 14.48g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 435mg | 18% |
| Potassium 341mg | 10% |
| Total Carbs 11.64g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.68g | 3% |
| Protein 17.18g | 27% |
