Directions:
- Preheat oven to 350'F.
- In greased 9 x13 glass dish, mix together the soup, mayonnaise, spices, onion and lemon juice.Spread evenly in bottom of pan.
- Spread chicken over the soup mixture. Do not stir. Sprinkle the vegetables over top of the chicken. Again, do not stir.
- Lay cheese slices over top of the vegetables breaking several slices in half to cover entire surface.
- Stir together the corn flake crumbs and butter until well blended. Spread the crumb mixture over the cheese, leveling to make an even top.
- Bake uncovered for 30 minutes until heated through and the soup mixture has formed a custard with the chicken and vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 638.12 Kcal (2672 kJ) | ||
| Calories from fat | 475.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.8g | 81% | |
|---|---|---|---|
| Cholesterol | 91.35mg | 30% | |
| Sodium | 1108.69mg | 46% | |
| Potassium | 363.05mg | 8% | |
| Total Carbs | 21.85g | 7% | |
| Sugars | 3.35g | 13% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 20.55g | 41% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.2mg | 7% | |
| Calcium | 208.6mg | 21% | |
| Amount Per 100 g | |||
| Calories | 346.71 Kcal (1452 kJ) | ||
| Calories from fat | 258.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.69g | 81% | |
|---|---|---|---|
| Cholesterol | 49.63mg | 30% | |
| Sodium | 602.38mg | 46% | |
| Potassium | 197.26mg | 8% | |
| Total Carbs | 11.87g | 7% | |
| Sugars | 1.82g | 13% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 11.17g | 41% | |
| Vitamin C | 1mg | 3% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 0.7mg | 7% | |
| Calcium | 113.4mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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