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Ingredientes
- 1 c. celery, minced
- 1 c. onion, minced
- 1 c. green pepper, minced
- 2 tbsp. butter
- 2 cans cream of mushroom soup
- 4 ounce. Velveeta cheese
- 1/2 c. green stuffed olives
- 1 (8 ounce.) can mushrooms, liquid removed
- 2 1/2 c. cooked minced chicken
- 8 ounce. spinach noodles
Direcciones
- Saute/fry celery, onion and green pepper in butter. In separate bowl, combine cream of mushroom soup, cheese, olives, and mushrooms, add in chicken. Cook spinach noodles and drain; mix with sauteed vegetables, cream mix and chicken. Put in a lightly buttered casserole dish. Bake in a 350 degree oven for 30 to 35 min or possibly till bubbly.
- Note: According to individual taste you may add in slivered almonds to top of casserole, or possibly sprinkle with Parmesan cheese. To make a richer taste, cook spinach noodles in leftover broth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 10 servings | |
| Calories 302 | |
| Calories from Fat 147 | 49% |
| Total Fat 16.56g | 21% |
| Saturated Fat 6.06g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 789mg | 33% |
| Potassium 318mg | 9% |
| Total Carbs 24.24g | 6% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.17g | 2% |
| Protein 14.28g | 23% |
