Directions:
- In a greased 13-inch by 9-inch baking dish, layer the potatoes, vegetables and chicken.
- In a bowl, combine TWO cans of soup and the broth; pour over chicken.
- Dish will be full.
- Cover and bake at 375 for 1 hour, or til hot and bubbly.
- Uncover;sprinkle with onions.
- Bake 10 minutes more or til heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 432.81 Kcal (1812 kJ) | ||
| Calories from fat | 255.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.37g | 44% | |
|---|---|---|---|
| Cholesterol | 52.29mg | 17% | |
| Sodium | 886.8mg | 37% | |
| Potassium | 432.44mg | 9% | |
| Total Carbs | 26.58g | 9% | |
| Sugars | 0.28g | 1% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 19.25g | 38% | |
| Vitamin C | 5.1mg | 8% | |
| Iron | 1.6mg | 9% | |
| Calcium | 50.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 210.16 Kcal (880 kJ) | ||
| Calories from fat | 123.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.77g | 44% | |
|---|---|---|---|
| Cholesterol | 25.39mg | 17% | |
| Sodium | 430.61mg | 37% | |
| Potassium | 209.98mg | 9% | |
| Total Carbs | 12.91g | 9% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 0.4g | 3% | |
| Protein | 9.35g | 38% | |
| Vitamin C | 2.5mg | 8% | |
| Iron | 0.8mg | 9% | |
| Calcium | 24.5mg | 5% | |
* 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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