Directions:
- Preheat the oven to 425 degrees F.
- Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.
- In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 553.03 Kcal (2315 kJ) | ||
| Calories from fat | 320.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.56g | 55% | |
|---|---|---|---|
| Cholesterol | 79.39mg | 26% | |
| Sodium | 1540.24mg | 64% | |
| Potassium | 480.35mg | 10% | |
| Total Carbs | 36.27g | 12% | |
| Sugars | 2.52g | 10% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 22.11g | 44% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.7mg | 15% | |
| Calcium | 154.3mg | 15% | |
| Amount Per 100 g | |||
| Calories | 175.48 Kcal (735 kJ) | ||
| Calories from fat | 101.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.28g | 55% | |
|---|---|---|---|
| Cholesterol | 25.19mg | 26% | |
| Sodium | 488.72mg | 64% | |
| Potassium | 152.41mg | 10% | |
| Total Carbs | 11.51g | 12% | |
| Sugars | 0.8g | 10% | |
| Dietary Fiber | 0.21g | 3% | |
| Protein | 7.02g | 44% | |
| Vitamin C | 1.7mg | 9% | |
| Iron | 0.9mg | 15% | |
| Calcium | 49mg | 15% | |
* 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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