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Add a photoRaciónes: 12
Ingredientes
- 1 stewed chicken, cubed, save broth
- 1 c. lowfat sour cream
- 1 quart. chicken broth
- 4 c. cornbread crumbs
- 1 stick butter, melted
- 1/2 c. celery, minced
- 1 lg. onion, minced
- 1 can cream of mushroom or possibly cream of chicken soup
- 1 teaspoon sage
- Black pepper to taste
Direcciones
- Cook large pan of cornbread, sufficient to make 4 c. of crumbled cornbread. Place half of the crumbs in a large casserole dish. Add in melted butter and chicken.
- Mix lowfat sour cream, soup, seasonings and pour over chicken. Top with rest of the crumbs. Pour 1 qt chicken broth slowly over entire pan. Bake at 350 degrees for 1 1/2 hrs till golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 12 servings | |
| Calories 477 | |
| Calories from Fat 307 | 64% |
| Total Fat 34.36g | 43% |
| Saturated Fat 13.03g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 736mg | 31% |
| Potassium 370mg | 11% |
| Total Carbs 18.37g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.21g | 3% |
| Protein 22.88g | 37% |
