Try this Chicken Tetrazzini recipe, or contribute your own.
Suggest a better description*In large pot heat reserved broth (remove vegetables and discard) and water to cook vermicelli. Drain. In large skillet saute vegetables in margarine. Stir in soup, milk, stock & olives. Add & stir velveeta until smooth. Add chicken then vermicelli. Mix well. Put in a baking dish. Sprinkle w/parmesan & bake @350 for 40 min. Sprinkle w/almonds last 10 min.
The (*) amounts are for larger casserole.
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Serving Size: 1 Serving (4175g) | ||
Recipe Makes: Servings | ||
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Calories: 5724 | ||
Calories from Fat: 3381 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 375.6g | 501 % | |
Saturated Fat 100.6g | 503 % | |
Monounsaturated Fat 153g | ||
Polyunsanturated Fat 86.1g | ||
Cholesterol 1563mg | 481 % | |
Sodium 80438.9mg | 2774 % | |
Potassium 7374.1mg | 194 % | |
Total Carbohydrate 113g | 33 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 103.3g | ||
Protein 452.9g | 647 % | |
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: 5724
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