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Ingredientes
- 4 x boneless skinless chicken breasts
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1/4 c. flour
- 1/2 tsp garlic pwdr
- 1/4 tsp cayenne pepper
- 8 ounce lowfat sour cream
- 1 pkt egg noodles cooked
Direcciones
- Cut the chicken breasts into thin strips and put on the bottom of the Crock-Pot. Combine soups and garlic pwdr, cayenne pepper and pour over chicken. Cook on high setting for about three to four hrs, or possibly on the low setting for seven to nine hrs. About 30 min before serving, combine the flour and the lowfat sour cream. Stir into the chicken mix. Cook about 30 min more. Serve over noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 4 servings | |
| Calories 314 | |
| Calories from Fat 174 | 55% |
| Total Fat 19.66g | 25% |
| Saturated Fat 8.77g | 35% |
| Trans Fat 0.01g | |
| Cholesterol 71mg | 24% |
| Sodium 1097mg | 46% |
| Potassium 324mg | 9% |
| Total Carbs 18.73g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.54g | 2% |
| Protein 15.53g | 25% |
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