Try this Chicago Chicken recipe, or contribute your own.
Suggest a better descriptionBoil chicken breasts for 10 minutes or longer. Remove any bone. Mix water chestnuts, mushroom soup, sour cream, celery and mushrooms in saucepan. Heat on medium for 10 minutes. Butter baking dish, lay thin layers of sauce in dish. Lay filets on top of sauce, then cover with remaining sauce. Top with desired amount of bread crumbs, dot with butter and sprinkle almond slivers on top. Bake @ 350 for 45 minutes uncovered.
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Serving Size: 1 Serving (2106g) | ||
Recipe Makes: Servings | ||
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Calories: 2609 | ||
Calories from Fat: 876 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 97.3g | 130 % | |
Saturated Fat 31g | 155 % | |
Monounsaturated Fat 33.2g | ||
Polyunsanturated Fat 16.7g | ||
Cholesterol 911mg | 280 % | |
Sodium 3172.7mg | 109 % | |
Potassium 4627.5mg | 122 % | |
Total Carbohydrate 68.8g | 20 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 57.8g | ||
Protein 350.8g | 501 % | |
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: 2609
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