Directions:
- Cook chicken and celery in stock until done.
- Cut the chicken into bite sized pieces and place in a 9 X12 dish.
- Add the celery to the dish.
- Mix the stock and chicken soup and pour over the top.
- Melt butter.
- Add flour and milk to butter and mix until smooth.
- Spread flour mix over top of pan.
- Bake at 450 F until brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 673.74 Kcal (2821 kJ) | ||
| Calories from fat | 294.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.69g | 50% | |
|---|---|---|---|
| Cholesterol | 164.3mg | 55% | |
| Sodium | 1973.2mg | 82% | |
| Potassium | 880.11mg | 19% | |
| Total Carbs | 47.5g | 16% | |
| Sugars | 5.5g | 22% | |
| Dietary Fiber | 4.48g | 18% | |
| Protein | 49.65g | 99% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.9mg | 16% | |
| Calcium | 213.8mg | 21% | |
| Amount Per 100 g | |||
| Calories | 139.65 Kcal (585 kJ) | ||
| Calories from fat | 60.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.78g | 50% | |
|---|---|---|---|
| Cholesterol | 34.06mg | 55% | |
| Sodium | 409.01mg | 82% | |
| Potassium | 182.43mg | 19% | |
| Total Carbs | 9.85g | 16% | |
| Sugars | 1.14g | 22% | |
| Dietary Fiber | 0.93g | 18% | |
| Protein | 10.29g | 99% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.6mg | 16% | |
| Calcium | 44.3mg | 21% | |
* 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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