Directions:
- Melt the oleo in a 13x9 pan.
- Combine the flour, salt, paprika, and pepper in a bag. Shake to blend.
- Add the chicken a few pieces at a time to coat well.
- Place chicken, skin side down; bake for 45 minutes, or until golden, turn and bake 15 minutes longer, or until done.
- Mix together 2 cans soup, 1 1/2 cups milk, 1 teaspoon dill weed; blend until smooth.
- Pour this over the chicken and bake for 15 minutes or until bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 729.72 Kcal (3055 kJ) | ||
| Calories from fat | 259.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.84g | 44% | |
|---|---|---|---|
| Cholesterol | 300.01mg | 100% | |
| Sodium | 3181.51mg | 133% | |
| Potassium | 571.06mg | 12% | |
| Total Carbs | 82.79g | 28% | |
| Sugars | 4.79g | 19% | |
| Dietary Fiber | 8.52g | 34% | |
| Protein | 33.01g | 66% | |
| Vitamin C | 18.2mg | 30% | |
| Vitamin A | 3.4mg | 114% | |
| Iron | 11.8mg | 66% | |
| Calcium | 349.4mg | 35% | |
| Amount Per 100 g | |||
| Calories | 205.28 Kcal (859 kJ) | ||
| Calories from fat | 73.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.11g | 44% | |
|---|---|---|---|
| Cholesterol | 84.4mg | 100% | |
| Sodium | 894.99mg | 133% | |
| Potassium | 160.65mg | 12% | |
| Total Carbs | 23.29g | 28% | |
| Sugars | 1.35g | 19% | |
| Dietary Fiber | 2.4g | 34% | |
| Protein | 9.29g | 66% | |
| Vitamin C | 5.1mg | 30% | |
| Vitamin A | 1mg | 114% | |
| Iron | 3.3mg | 66% | |
| Calcium | 98.3mg | 35% | |
* 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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