Directions:
- Preheat oven to 400 degrees F.
- Toss mixed vegetables with canola oil and spread evenly onto a sheet pan. Place in the oven and cook until golden brown.
- In a saute pan, heat 1 tablespoon of butter and sweat onion and celery. In another saucepan, heat the broth and milk.
- Add 2 more tablespoons butter to the celery mix and cook out the water. Add the flour and curry and cook 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened.
- Add the parsley, salt, and pepper and toss the browned vegetables and the chicken. Cook until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2728.75 Kcal (11425 kJ) | ||
| Calories from fat | 1429.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 158.86g | 244% | |
|---|---|---|---|
| Cholesterol | 297.52mg | 99% | |
| Sodium | 7362.97mg | 307% | |
| Potassium | 4408.48mg | 94% | |
| Total Carbs | 239.6g | 80% | |
| Sugars | 14.84g | 59% | |
| Dietary Fiber | 48g | 192% | |
| Protein | 110.87g | 222% | |
| Vitamin C | 137.8mg | 230% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 17.4mg | 97% | |
| Calcium | 720.1mg | 72% | |
| Amount Per 100 g | |||
| Calories | 120.26 Kcal (504 kJ) | ||
| Calories from fat | 63.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 244% | |
|---|---|---|---|
| Cholesterol | 13.11mg | 99% | |
| Sodium | 324.51mg | 307% | |
| Potassium | 194.3mg | 94% | |
| Total Carbs | 10.56g | 80% | |
| Sugars | 0.65g | 59% | |
| Dietary Fiber | 2.12g | 192% | |
| Protein | 4.89g | 222% | |
| Vitamin C | 6.1mg | 230% | |
| Iron | 0.8mg | 97% | |
| Calcium | 31.7mg | 72% | |
* 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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