Directions:
- In a skillet, place chicken, onion, celery, water to cover and salt. Bring to a boil; reduce heat and simmer until chicken is tender. Drain and discard liquid. Combine chopped onion, 1/3 cup Parmesan cheese and soup. Spread half of the mixture in the bottom of a 13-in. x 9-in. baking pan. Top with asparagus, then chicken and remaining soup mixture. Bake at 350°, covered, for 25 minutes or until heated through. Combine cream and mayonnaise. Spread over chicken. Sprinkle remaining Parmesan cheese on top. Brown lightly under broiler. Serve immediately. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 506.93 Kcal (2122 kJ) | ||
| Calories from fat | 266.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.61g | 46% | |
|---|---|---|---|
| Cholesterol | 173.63mg | 58% | |
| Sodium | 1521.95mg | 63% | |
| Potassium | 933.52mg | 20% | |
| Total Carbs | 6.52g | 2% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 56.73g | 113% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 2.5mg | 14% | |
| Calcium | 266.9mg | 27% | |
| Amount Per 100 g | |||
| Calories | 123.99 Kcal (519 kJ) | ||
| Calories from fat | 65.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.24g | 46% | |
|---|---|---|---|
| Cholesterol | 42.47mg | 58% | |
| Sodium | 372.25mg | 63% | |
| Potassium | 228.33mg | 20% | |
| Total Carbs | 1.59g | 2% | |
| Sugars | 0.76g | 12% | |
| Dietary Fiber | 0.58g | 9% | |
| Protein | 13.88g | 113% | |
| Vitamin C | 1.8mg | 12% | |
| Iron | 0.6mg | 14% | |
| Calcium | 65.3mg | 27% | |
* 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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