Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Lightly spray 9x13x2-inch casserole with non-stick cooking spray.
- Place chicken in single layer in casserole.
- In large bowl, combine soup, bouillon and 1/2 cup chicken broth.
- Stir with whisk to blend.
- Add remaining broth and mix.
- Pour over chicken.
- Add salt and pepper to taste.
- In medium bowl, mix melted butter, flour, milk and parsley.
- Spoon evenly over soup mixture.
- Bake for 40-50 minutes until a golden crust forms on top.
- NOTE: For a variation, add 1 can of carrots & peas, drained.
- NOTE: Although I have not tried cooking this in a crock-pot, I believe it would take about 3-4 hours or until crust rises and gets fluffy (but it won't brown).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.89 Kcal (1080 kJ) | ||
| Calories from fat | 129.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.42g | 22% | |
|---|---|---|---|
| Cholesterol | 81.57mg | 27% | |
| Sodium | 557.33mg | 23% | |
| Potassium | 308.66mg | 7% | |
| Total Carbs | 13.15g | 4% | |
| Sugars | 1.24g | 5% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 19.56g | 39% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.8mg | 5% | |
| Calcium | 110.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 177.26 Kcal (742 kJ) | ||
| Calories from fat | 89.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.91g | 22% | |
|---|---|---|---|
| Cholesterol | 56.07mg | 27% | |
| Sodium | 383.1mg | 23% | |
| Potassium | 212.16mg | 7% | |
| Total Carbs | 9.04g | 4% | |
| Sugars | 0.86g | 5% | |
| Dietary Fiber | 0.37g | 2% | |
| Protein | 13.44g | 39% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 5% | |
| Calcium | 76mg | 11% | |
* 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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