Directions:
- Cut chicken into chunks Add: Carrots (I cut them in half) Potatoes (peeled and chunked) Onion soup mix Butter or margarine cut into pieces Toss together and put into Reynolds baking bag and close Place bag in 9 x 3 baking pan, cut slit into top of bag Bake until potatoes and carrots are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.73 Kcal (1427 kJ) | ||
| Calories from fat | 159.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.68g | 27% | |
|---|---|---|---|
| Cholesterol | 46.41mg | 15% | |
| Sodium | 473.4mg | 20% | |
| Potassium | 778.47mg | 17% | |
| Total Carbs | 28.72g | 10% | |
| Sugars | 8.18g | 33% | |
| Dietary Fiber | 5.61g | 22% | |
| Protein | 18.74g | 37% | |
| Vitamin C | 4.5mg | 7% | |
| Vitamin A | 2mg | 68% | |
| Iron | 1.9mg | 10% | |
| Calcium | 62.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 120.51 Kcal (505 kJ) | ||
| Calories from fat | 56.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.25g | 27% | |
|---|---|---|---|
| Cholesterol | 16.41mg | 15% | |
| Sodium | 167.43mg | 20% | |
| Potassium | 275.32mg | 17% | |
| Total Carbs | 10.16g | 10% | |
| Sugars | 2.89g | 33% | |
| Dietary Fiber | 1.98g | 22% | |
| Protein | 6.63g | 37% | |
| Vitamin C | 1.6mg | 7% | |
| Vitamin A | 0.7mg | 68% | |
| Iron | 0.7mg | 10% | |
| Calcium | 22mg | 6% | |
* 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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