Directions:
- Melt butter in skillet; add celery and onion and saute until golden.
- Add flour, stock and cream; cook until boiling, stirring constantly.
- Stir in chicken.
- Meanwhile, prepare corn muffin batter according to pkg. directions.
- Pour into a greased 8x8 pan and bake according to pkg. directions.
- When egg bread is ready, cut into squares.
- Place square on plate, cut in half, and ladle chicken mixture liberally over bread.
- Season as desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 397.33 Kcal (1664 kJ) | ||
| Calories from fat | 247.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.53g | 42% | |
|---|---|---|---|
| Cholesterol | 69.16mg | 23% | |
| Sodium | 938.62mg | 39% | |
| Potassium | 348.65mg | 7% | |
| Total Carbs | 23.45g | 8% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 14.45g | 29% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 79.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 179.01 Kcal (749 kJ) | ||
| Calories from fat | 111.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.4g | 42% | |
|---|---|---|---|
| Cholesterol | 31.16mg | 23% | |
| Sodium | 422.88mg | 39% | |
| Potassium | 157.08mg | 7% | |
| Total Carbs | 10.56g | 8% | |
| Sugars | 0.08g | 1% | |
| Dietary Fiber | 0.41g | 4% | |
| Protein | 6.51g | 29% | |
| Vitamin C | 2.7mg | 10% | |
| Iron | 0.6mg | 8% | |
| Calcium | 35.8mg | 8% | |
* 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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