Directions:
- Place potatoes and water in a microwave-safe dish; cover and microwave on high for 3 minutes. Add carrots; cook 4 minutes longer or until vegetables are tender. Drain.
- In a large bowl, combine the soup, wine, bouillon, garlic, parsley, thyme and pepper. Cut each chicken breast half into three pieces. Add the chicken, potato mixture, mushrooms, bacon and onions to soup mixture; stir to coat.
- Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 50-55 minutes or until chicken is no longer pink. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.41 Kcal (1789 kJ) | ||
| Calories from fat | 148.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.48g | 25% | |
|---|---|---|---|
| Cholesterol | 70.36mg | 23% | |
| Sodium | 1549.26mg | 65% | |
| Potassium | 1479.56mg | 31% | |
| Total Carbs | 40.39g | 13% | |
| Sugars | 4.39g | 18% | |
| Dietary Fiber | 5.43g | 22% | |
| Protein | 27.89g | 56% | |
| Vitamin C | 21.9mg | 36% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.7mg | 21% | |
| Calcium | 45mg | 4% | |
| Amount Per 100 g | |||
| Calories | 105.99 Kcal (444 kJ) | ||
| Calories from fat | 36.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 25% | |
|---|---|---|---|
| Cholesterol | 17.45mg | 23% | |
| Sodium | 384.19mg | 65% | |
| Potassium | 366.91mg | 31% | |
| Total Carbs | 10.02g | 13% | |
| Sugars | 1.09g | 18% | |
| Dietary Fiber | 1.35g | 22% | |
| Protein | 6.92g | 56% | |
| Vitamin C | 5.4mg | 36% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.9mg | 21% | |
| Calcium | 11.2mg | 4% | |
* 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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