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Ingredientes
- 3 ounce. green pepper, diced
- 2 pound diced, cooked chicken
- 2 tbsp. minced pimento
- 2 teaspoon onion pwdr
- 50 ounce. can Campbell's cream of mushroom soup
- 1 tbsp. butter
- 2 1/2 c. lowfat milk
- 1/8 teaspoon pepper
- 1 teaspoon dry mustard
Direcciones
- Cook green pepper in butter till tender. Add in soup and stir to blend. Gradually add in lowfat milk; gently stir in remaining ingredients. Heat till sauce is bubbly warm and flavors are blended. Serve in patty shells, on toast, rice, Chinese noodles or possibly biscuits.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 6 servings | |
| Calories 330 | |
| Calories from Fat 192 | 58% |
| Total Fat 21.44g | 27% |
| Saturated Fat 7.0g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 467mg | 19% |
| Potassium 415mg | 12% |
| Total Carbs 9.93g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 6.7g | 4% |
| Protein 23.65g | 38% |
