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Ingredientes
- 1 pkt (8-ounce) Pepperidge Farm Herb Dressing
- 3 c. Cooked, cubed chicken
- 1/2 c. Butter
- 1/2 c. Flour
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 4 c. Chicken broth
- 6 x Large eggs, slightly beaten
- 1 can (10.75-ounce) cream of mushroom soup
- 1 c. Lowfat sour cream
- 1 can (4-ounce) pimiento, minced
Direcciones
- Prepare dressing as directed and pack firmly in greased 9x13 pan. Place chicken on top. In skillet heat butter; blend in flour; add in seasonings and broth. Cook, stirring, till thick. Remove from heat and slowly add in Large eggs, then cook 1 minute. (Mix will look curdled!) Pour over chicken. Bake at 350 for 45 min. Cut in squares. Heat soup, lowfat sour cream and pimiento, but don't boil. Serve over chicken squares.
- Serves 10-12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 10 servings | |
| Calories 301 | |
| Calories from Fat 214 | 71% |
| Total Fat 24.11g | 30% |
| Saturated Fat 11.51g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 198mg | 66% |
| Sodium 425mg | 18% |
| Potassium 250mg | 7% |
| Total Carbs 6.11g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.06g | 1% |
| Protein 14.87g | 24% |
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