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Ingredientes
- 4 c. diagonally sliced celery
- 1 c. water chestnuts, thinly sliced
- 1/4 c. minced pimento
- 1 can cream of chicken soup
- Salt and pepper to taste
- 1/2 c. sliced almonds, toasted
Direcciones
- Cook celery in boiling water 8 min. Drain. Mix with chestnuts, pimento, and soup. Season with salt and pepper. Pour into greased 2 qt casserole. Top with crumbs and almonds. Bake at 350 degrees for 35 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 464g | |
| Recipe makes 2 servings | |
| Calories 447 | |
| Calories from Fat 130 | 29% |
| Total Fat 14.83g | 19% |
| Saturated Fat 3.03g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 1149mg | 48% |
| Potassium 1089mg | 31% |
| Total Carbs 68.24g | 18% |
| Dietary Fiber 4.5g | 15% |
| Sugars 5.12g | 3% |
| Protein 11.26g | 18% |
