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Ingredientes
- 1 c. evaporated lowfat milk
- 1 (10 1/2 ounce.) can condensed cream of mushroom soup
- 1 chicken bouillon cube
- 1/4 c. pimento, diced
- 1/4 teaspoon Tabasco sauce
- 1 can chicken (or possibly diced leftover chicken)
Direcciones
- Stir evaporated lowfat milk into soup gradually. Add in bouillon cube. Heat slowly, stirring constantly. Add in remaining ingredients, heat to serving temperature. Serve over warm biscuits or possibly rice. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 484g | |
| Recipe makes 2 servings | |
| Calories 437 | |
| Calories from Fat 215 | 49% |
| Total Fat 24.27g | 30% |
| Saturated Fat 9.48g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 1584mg | 66% |
| Potassium 713mg | 20% |
| Total Carbs 25.02g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 15.86g | 11% |
| Protein 29.53g | 47% |
