Directions:
- Simmer chicken breasts in water and salt until tender.
- Cool; carefully remove skin and bones, keeping chicken in fairly large pieces.
- Boil broth down to 2 cups; strain.
- Melt butter in skillet; add onion, green peppers and garlic; sauté until onion is transparent.
- Add tomatoes, mushrooms, parsley, sugar, black pepper, chili powder, oregano and chicken broth.
- Cook, uncovered, 15 minutes; taste for seasoning.
- Add cornstarch mixed with a little cold water.
- Put chicken in bottom of casserole dish; pour sauce over top.
- Cover; refrigerate overnight, if desired (this adds flavor).
- Bake at 400 for 30 minutes or until hot and bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 661.76 Kcal (2771 kJ) | ||
| Calories from fat | 368.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.94g | 63% | |
|---|---|---|---|
| Cholesterol | 96.78mg | 32% | |
| Sodium | 2389.73mg | 100% | |
| Potassium | 616.43mg | 13% | |
| Total Carbs | 40.02g | 13% | |
| Sugars | 1.89g | 8% | |
| Dietary Fiber | 4.22g | 17% | |
| Protein | 35.09g | 70% | |
| Vitamin C | 29.8mg | 50% | |
| Iron | 2.8mg | 16% | |
| Calcium | 80.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 165.13 Kcal (691 kJ) | ||
| Calories from fat | 91.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.21g | 63% | |
|---|---|---|---|
| Cholesterol | 24.15mg | 32% | |
| Sodium | 596.3mg | 100% | |
| Potassium | 153.81mg | 13% | |
| Total Carbs | 9.98g | 13% | |
| Sugars | 0.47g | 8% | |
| Dietary Fiber | 1.05g | 17% | |
| Protein | 8.76g | 70% | |
| Vitamin C | 7.4mg | 50% | |
| Iron | 0.7mg | 16% | |
| Calcium | 20.2mg | 8% | |
* 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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