Directions:
- Melt butter in 1-quart saucepan over medium heat. Cook leeks in butter about 3 minutes, stirring frequently, until softened; remove from heat.
- Cut enough bread into 1-inch cubes to measure 5 cups. Mix bread cubes, leeks, chicken and dill weed. Spread bread mixture in ungreased square baking dish, 8x8x2 inches. Sprinkle with cheese.
- Mix remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours.
- Heat oven to 325°F Uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.6 Kcal (1614 kJ) | ||
| Calories from fat | 122.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.59g | 21% | |
|---|---|---|---|
| Cholesterol | 139.58mg | 47% | |
| Sodium | 981.57mg | 41% | |
| Potassium | 394.61mg | 8% | |
| Total Carbs | 37.05g | 12% | |
| Sugars | 6.33g | 25% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 29.68g | 59% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 3mg | 17% | |
| Calcium | 514.4mg | 51% | |
| Amount Per 100 g | |||
| Calories | 155.07 Kcal (649 kJ) | ||
| Calories from fat | 49.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.47g | 21% | |
|---|---|---|---|
| Cholesterol | 56.13mg | 47% | |
| Sodium | 394.75mg | 41% | |
| Potassium | 158.7mg | 8% | |
| Total Carbs | 14.9g | 12% | |
| Sugars | 2.55g | 25% | |
| Dietary Fiber | 0.78g | 8% | |
| Protein | 11.94g | 59% | |
| Vitamin C | 0.7mg | 3% | |
| Iron | 1.2mg | 17% | |
| Calcium | 206.9mg | 51% | |
* 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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