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Raciónes: 6

Ingredientes

Cost per serving $0.64 view details
  • 1 Tbsp. butter
  • 1 med red bell pepper minced
  • 1 sm onion minced
  • 1 can condensed Cheddar cheese soup - (10 3/4 ounce
  • 1/4 c. lowfat milk
  • 1 can whole kernel corn - (15 1/4 ounce) liquid removed
  • 1 can whole potatoes - (15 1/4 ounce) liquid removed, quartered
  • 1/4 tsp grnd red pepper
  • 2 c. cooked chunked chicken
  • 1 pkt refrigerated breadstick twists - (11 ounce)

Direcciones

  1. Preheat the oven to 375 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
  2. In a large skillet, heat the butter over medium-high heat and saute/fry the red pepper and onion for 5 to 6 min, or possibly till tender. Add in the soup, lowfat milk, corn, potatoes, and grnd red pepper; mix well and cook for 4 to 5 min, or possibly till heated through.
  3. Stir in the chicken, then pour into the baking dish.
  4. Separate the breadsticks, twist, and place 6 lengthwise across the chicken mix. Twist the remaining 6 breadsticks and place crosswise over the other breadsticks, forming a checkerboard pattern.
  5. Bake for 20 to 22 min, or possibly till the breadsticks are golden brown and the potpie is bubbly.
  6. This recipe yields 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 220g
Recipe makes 6 servings
Calories 154  
Calories from Fat 49 32%
Total Fat 5.51g 7%
Saturated Fat 2.59g 10%
Trans Fat 0.0g  
Cholesterol 9mg 3%
Sodium 741mg 31%
Potassium 317mg 9%
Total Carbs 23.51g 6%
Dietary Fiber 3.0g 10%
Sugars 3.97g 3%
Protein 3.73g 6%
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