1. Pre-heat oven to 180deg.C. Place chicken pieces and 2 tablespoons seasoned flour in a plastic bag and shake to coat well. Remove chicken and shake off excess flour. 2. Heat butter in a large pan and add garlic and chicken pieces. Cook only until the skin has browned. Remove and set aside. Add flour to pan and cook for 1 minute. Stir in the stock, mustard and seasoning and stir until the mixture boils. 3. Arrange a layer of potato slices in the bottom of a buttered casserole dish. Place chicken, onion and mushrooms on top of potatoes and pour over the sauce. Top with the remaining potato slices. 4. Pour over the cream and evenly sprinkle the cheese on top. Bake, covered, for 30 minutes, then remove lid and cook another 30 minutes. Per serving: 3591 Calories (kcal); 222g Total Fat; (56% calories from fat); 223g Protein; 165g Carbohydrate; 1134mg Cholesterol; 3665mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 27 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 27 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (3115g)|
|Recipe Makes: 1|
|Calories from Fat: 2763 (51%)|
|Amt Per Serving||% DV|
|Total Fat 307g||409 %|
|Saturated Fat 113.7g||568 %|
|Monounsaturated Fat 116.5g|
|Polyunsanturated Fat 52.5g|
|Cholesterol 1361.9mg||419 %|
|Sodium 2713.4mg||94 %|
|Potassium 10382.5mg||273 %|
|Total Carbohydrate 308.9g||91 %|
|Dietary Fiber 36.6g||146 %|
|Sugars, other 272.3g|
|Protein 335g||479 %|
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Calories per serving: 5374
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