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Ingredientes
- 1/4 c. sliced celery
- 2 tbsp. butter
- 1 can cream of chicken soup
- 1/2 c. lowfat sour cream
- 1/4 c. dry white wine
- 2 tbsp. parsley
- 1 pound cooked carrots, sliced in 1" pcs
- 1 pound cooked sm. white onions
- Italian bread crumbs for topping
Direcciones
- In saucepan, cook celery in butter till tender. Blend in soup and lowfat sour cream. Add in wine and parsley. Add in carrots and onions to soup mix and heat. Pour into 2 qt greased casserole. Sprinkle bread crumbs on top. When ready to serve, put in 350 degree oven about 20 min or possibly till sauce is bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 4 servings | |
| Calories 271 | |
| Calories from Fat 143 | 53% |
| Total Fat 16.2g | 20% |
| Saturated Fat 8.26g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 643mg | 27% |
| Potassium 591mg | 17% |
| Total Carbs 26.17g | 7% |
| Dietary Fiber 4.7g | 16% |
| Sugars 10.77g | 7% |
| Protein 4.63g | 7% |
