Directions:
- Place potatoes and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 12-15 minutes or until tender. Meanwhile, divide chicken between two greased 8-in. square baking dishes.
- Drain potatoes and place in a large bowl. Add sour cream, cheddar cheese, butter, Parmesan cheese, soup mix, spinach, carrot, salt, garlic powder and pepper; mash until smooth. Spoon over chicken; sprinkle with bread crumbs.
- Bake one casserole, uncovered, at 350° for 45-50 minutes or until chicken is no longer pink. Cover and freeze the remaining casserole for up to 3 months.
- To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6 servings each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.4 Kcal (843 kJ) | ||
| Calories from fat | 120.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.38g | 21% | |
|---|---|---|---|
| Cholesterol | 75.2mg | 25% | |
| Sodium | 440.63mg | 18% | |
| Potassium | 264.08mg | 6% | |
| Total Carbs | 2.95g | 1% | |
| Sugars | 0.42g | 2% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 18.31g | 37% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 97.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 146.85 Kcal (615 kJ) | ||
| Calories from fat | 87.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.75g | 21% | |
|---|---|---|---|
| Cholesterol | 54.83mg | 25% | |
| Sodium | 321.28mg | 18% | |
| Potassium | 192.55mg | 6% | |
| Total Carbs | 2.15g | 1% | |
| Sugars | 0.31g | 2% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 13.35g | 37% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 2% | |
| Calcium | 70.8mg | 10% | |
* 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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