Chicken served on a bed of rice.
Mix cream of celery soup and cream of chicken soup and wine in a bowl and set aside. Place chicken breasts in a pan (I use a long glass casserole pan). Pour soup over the chicken, sprinkle cheese and then almonds over the top. Bake at 275 fro 2 1/2 to 3 hours. Heat and serve over cooked rice or noodles.
Easy preparation. Great for company, put in oven and attend to other things.
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Serving Size: 1 Serving (115g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 209 | ||
Calories from Fat: 141 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 40.1mg | 12 % | |
Sodium 737.2mg | 25 % | |
Potassium 96.8mg | 3 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 6.1g | ||
Protein 9.9g | 14 % | |
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: 209
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