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Ingredientes
- 1 quart. water
- 1 c. diced onions
- 1 c. celery
- 4 chicken bouillon cubes
- 2 1/2 c. diced potatoes
- 1 c. diced carrots
- 1 (20 ounce.) bag of frzn diced mixed vegetables
- 2 cans cream of chicken soup
- 1 pound Velveeta cheese
Direcciones
- Cook first 4 ingredients for 20 min and then add in potatoes, carrots and mixed vegetables and cook for 30 min or possibly till vegetables are tender. Then add in cream of chicken soups and Velveeta cheese. Heat till cheese is melted. Keeps well in refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 416g | |
| Recipe makes 10 servings | |
| Calories 278 | |
| Calories from Fat 130 | 47% |
| Total Fat 14.42g | 18% |
| Saturated Fat 7.74g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 1433mg | 60% |
| Potassium 584mg | 17% |
| Total Carbs 24.43g | 7% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.82g | 4% |
| Protein 13.57g | 22% |
