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Ingredientes
- 3 c. crumbled cornbread
- 1/8 teaspoon pepper
- 1/8 c. minced onion
- 1/2 c. melted butter
- 2 1/2 c. cooked chicken, cut up
- 1 tbsp. melted butter
- Dash of salt
- 1 c. minced celery
- 1/4 teaspoon salt
- 1 1/2 tbsp. parsley
- 1 c. lowfat milk
- 1 rounded tbsp. flour
- 2 c. chicken broth
- 1 egg, well beaten
Direcciones
- Preheat oven to 375 degrees. Toss together in bowl the cornbread, celery, salt, onion, parsley, pepper, and butter. Spread in dish. Arrange chicken over top.
- In skillet, heat 1 Tbsp. butter, flour, and salt. Blend well and add in broth. Combine Large eggs and lowfat milk and add in to sauce. Cook till slightly thickened and pour over casserole. Bake for 45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 10 servings | |
| Calories 311 | |
| Calories from Fat 200 | 64% |
| Total Fat 22.45g | 28% |
| Saturated Fat 9.66g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 548mg | 23% |
| Potassium 227mg | 6% |
| Total Carbs 15.67g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.91g | 3% |
| Protein 11.36g | 18% |
