Try this Chicken Almond Rotini Bake recipe, or contribute your own.
Suggest a better descriptionIn 1/3 cup butter lightly saute carrots, celery and onions. Add chicken strips and mushrooms; cook until tender. Add the chicken soup, milk, salt and pepper, 1 teaspoon parsley and the cooked rotini. Place in 2-quart buttered casserole. Mix 1/3 cup butter (melted), bread crumbs and the remaining 2 teaspoons parsley; spread evenly over casserole. Garnish with almonds. Bake in 350F oven for 30 minutes. Makes 8 servings. Shirley Straye, LaGrange, IN, Indiana Dairy Recipe Contest Winner, Pasta http://www.in.net/KitcheNet (Hoosier Kitchen) MC formatting by bobbi744@sojourn.com Recipe by: Indiana Daiy Recipe Contest Winner, Pasta Posted to MC-Recipe Digest V1 #908 by Roberta Banghart
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 8 | ||
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Calories: 640 | ||
Calories from Fat: 252 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.1g | 37 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 133.7mg | 41 % | |
Sodium 618.9mg | 21 % | |
Potassium 480.6mg | 13 % | |
Total Carbohydrate 71.5g | 21 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 69.1g | ||
Protein 25.2g | 36 % | |
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: 640
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