Directions:
- Place the chicken in a large pot with 1 teaspoons of the salt and water to cover.
- Cook over medium heat until the chicken is tender, about 1 hour.
- Remove the skin and bones and cut the meat into 1-inch pieces.
- Reserve 1 cup of the broth.
- Make a white sauce by melting the butter in a heavy medium saucepan over low heat.
- Stir in the milk, stirring constantly with a wooden spoon; cook until thick, about 4 minutes.
- Add the chicken, mushrooms, green pepper, pimiento, and almonds.
- Add the cream, the remaining salt, and pepper.
- Cook for about 5 minutes.
- Add 1/2 cup of the chicken broth if the mixture is too thick.
- Keep hot in a crockpot or chafing dish over very low heat.
- Serve over baked potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 211.9 Kcal (887 kJ) | ||
| Calories from fat | 114.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.77g | 20% | |
|---|---|---|---|
| Cholesterol | 159.67mg | 53% | |
| Sodium | 633.45mg | 26% | |
| Potassium | 318.2mg | 7% | |
| Total Carbs | 10.12g | 3% | |
| Sugars | 3.82g | 15% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 13.75g | 28% | |
| Vitamin C | 22.7mg | 38% | |
| Vitamin A | 1.8mg | 59% | |
| Iron | 3.3mg | 18% | |
| Calcium | 108.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 123.57 Kcal (517 kJ) | ||
| Calories from fat | 67.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.45g | 20% | |
|---|---|---|---|
| Cholesterol | 93.11mg | 53% | |
| Sodium | 369.38mg | 26% | |
| Potassium | 185.55mg | 7% | |
| Total Carbs | 5.9g | 3% | |
| Sugars | 2.22g | 15% | |
| Dietary Fiber | 0.67g | 5% | |
| Protein | 8.02g | 28% | |
| Vitamin C | 13.2mg | 38% | |
| Vitamin A | 1mg | 59% | |
| Iron | 1.9mg | 18% | |
| Calcium | 63.3mg | 11% | |
* 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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