Try this Chicken Pot Pie Casserole recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350F. In 2-quart casserole, place uncooked pasta; set aside. In large skillet, heat oil. Add carrot, celery, onion and parsley; cook until almost tender. Add broth, water, pepper, saffron and thyme; heat to boiling. Remove from heat; stir in chicken. Pour chicken mixture over pasta; cover with crust, fluting edges. Vent crust for steam to escape; brush lightly with milk for even browning, if desired. Bake 25 to 30 minutes or until crust is golden brown. 4 to 6 servings. Posted to recipelu-digest Volume 01 Number 657 by "Diane Geary."
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Serving Size: 1 Serving (1296g) | ||
Recipe Makes: 1 | ||
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Calories: 3127 | ||
Calories from Fat: 976 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 108.4g | 145 % | |
Saturated Fat 26.7g | 133 % | |
Monounsaturated Fat 45.8g | ||
Polyunsanturated Fat 26.4g | ||
Cholesterol 759.4mg | 234 % | |
Sodium 496.3mg | 17 % | |
Potassium 2519mg | 66 % | |
Total Carbohydrate 374.6g | 110 % | |
Dietary Fiber 20.7g | 83 % | |
Sugars, other 354g | ||
Protein 156.7g | 224 % | |
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: 3127
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