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Ingredientes
- 1 pkt butter-flavor crackers - (16 ounce) crushed
- 3/4 c. butter melted
- 2 c. chunked cooked boneless skinless chicken
- 1 can water chestnuts - (8 ounce) liquid removed, minced
- 1 can condensed cream of mushroom soup (10 3/4 ounce)
- 1 can condensed cream of chicken soup (10 3/4 ounce)
- 1 c. lowfat sour cream
- 1/2 c. water
- 1 x garlic clove chopped
- 1 tsp dry basil
- 1/8 tsp freshly-grnd black pepper
Direcciones
- Preheat oven to 325 degrees.
- In a large bowl, combine the crushed crackers and the butter; mix well and set aside 1/4 c. of the mix.
- Spoon the remaining cracker mix proportionately into a 9- by 13-inch baking dish. Proportionately distribute the chicken over the cracker layer. Sprinkle the water chestnuts over the chicken.
- In a large bowl, combine the mushroom and chicken soups, the lowfat sour cream, water, garlic, basil, and pepper; mix well and pour over the water chestnuts and chicken.
- Sprinkle with the reserved cracker mix. Bake for 60 to 70 min, or possibly till golden brown and bubbly.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 6 servings | |
| Calories 570 | |
| Calories from Fat 328 | 58% |
| Total Fat 37.23g | 47% |
| Saturated Fat 20.6g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 857mg | 36% |
| Potassium 467mg | 13% |
| Total Carbs 55.64g | 15% |
| Dietary Fiber 0.9g | 3% |
| Sugars 19.61g | 13% |
| Protein 5.92g | 9% |
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