Directions:
- Cook chicken, cool and remove from bone.
- Bring squash to boil in broth and cook 8 minutes.
- Drain and combine all vegetables.
- Combine sour cream, soup and salt and pepper.
- Add chicken and veggies.
- Spoon into lightly greased 9x13” baking dish.
- Combine stuffing and butter.
- Sprinkle over casserole.
- Bake at 350 for 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 630.7 Kcal (2641 kJ) | ||
| Calories from fat | 359.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.94g | 61% | |
|---|---|---|---|
| Cholesterol | 209.06mg | 70% | |
| Sodium | 468.22mg | 20% | |
| Potassium | 860.54mg | 18% | |
| Total Carbs | 24.43g | 8% | |
| Sugars | 8.26g | 33% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 41.63g | 83% | |
| Vitamin C | 16.6mg | 28% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.5mg | 14% | |
| Calcium | 66.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 138.73 Kcal (581 kJ) | ||
| Calories from fat | 79.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.79g | 61% | |
|---|---|---|---|
| Cholesterol | 45.99mg | 70% | |
| Sodium | 102.99mg | 20% | |
| Potassium | 189.29mg | 18% | |
| Total Carbs | 5.37g | 8% | |
| Sugars | 1.82g | 33% | |
| Dietary Fiber | 0.28g | 5% | |
| Protein | 9.16g | 83% | |
| Vitamin C | 3.6mg | 28% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.5mg | 14% | |
| Calcium | 14.7mg | 7% | |
* 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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