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Ingredientes
- 2 quart. water
- 2 c. finely minced celery
- 1/2 c. minced onions
- 2 c. diced potatoes
- 1 (20 ounce.) bag California blend vegetables
- 2 cans cream of chicken soup
- 1 pound pasteurized process cheese spread
Direcciones
- Combine water, celery, onions and potatoes in a pan and boil for 20 min. Add in vegetables and boil another 10 min. Add in cream of chicken soup and cheese. Cook slowly till cheese is melted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 400g | |
| Recipe makes 10 servings | |
| Calories 274 | |
| Calories from Fat 157 | 57% |
| Total Fat 17.74g | 22% |
| Saturated Fat 9.91g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 1087mg | 45% |
| Potassium 313mg | 9% |
| Total Carbs 16.61g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 7.3g | 5% |
| Protein 12.32g | 20% |
