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Suggest a better descriptionSeason and bake hen in enough water so that you will have 1/2 to 1 quart broth in which to cook vermicelli. Cook hen according to size. Chop and saute green pepper and onions in margarine. Cook vermicelli in chicken broth. When almost done, add Ro-Tel tomatoes (mashed) but only 1/2 the juice. Add Worcestershire sauce, sauteed onions and peppers. Cool together until it begins to thicken. Add peas, mushrooms and cheese. When cheese has melted, add chicken that has been cut to desired size. Season to taste with salt and pepper. Cook, uncovered, in 2 (2-1/2 quart) casserole dishes at 300? to 350? until bubbly. Yield: 16 to 20 servings. MIRAIM F. HASSON (MRS. LEONARD) From
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 78 | ||
Calories from Fat: 77 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 130.4mg | 4 % | |
Potassium 21.5mg | 1 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.5g | ||
Protein 0.1g | 0 % | |
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: 78
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