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Suggest a better descriptionBoil chicken, celery & onion till done. Remove chicken & shred meat. Reserve broth. Melt butter in top of double boiler over direct heat. Slowly stir in flour. Stir in broth & milk. Cook until smooth & thick. Add shredded chicken. Add salt & pepper to taste. MRS. VICTOR JEUNGEL, JR. From
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Serving Size: 1 Serving (732g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 169 | ||
Calories from Fat: 58 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 41.6mg | 13 % | |
Sodium 2566.7mg | 89 % | |
Potassium 418.6mg | 11 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 7.9g | ||
Protein 19g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 169
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