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Suggest a better description1. Preheat the oven to 350F. Grease 9x13 baking dish.
2. Prepare the Chicken. ( *OR use precooked rotisserie chicken) -- Place chicken in a large pot with water to cover. Add salt & bring to a boil, then reduce the heat to a low simmer and cook chicken until tender, about 45 minutes. Drain the chicken, cover, & refrigerate until cool or up to 24 hours.
3. Cook the quinoa.
4. Meanwhile, bring a medium pot of generously salted water to a boil. Chop & Add the broccoli florets,. Boil until crisp tender, 2-3 minutes.
5. Spread the quinoa in an even layer in the baking dish. Make a second layer with broccoli.
6. In a large bowl, mix chicken soup, sour cream, mayonnaise, lemon juice, half the cheddar, and some salt & pepper. Pour over broccoli & top with remaining cheddar.
7. Bake for 40 minutes; let stand for 5 minutes before serving.
* Use a rotissere chicken to speed the process.
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Serving Size: 1 Serving (1811g) | ||
Recipe Makes: Servings | ||
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Calories: 4351 | ||
Calories from Fat: 2199 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 244.3g | 326 % | |
Saturated Fat 103.4g | 517 % | |
Monounsaturated Fat 56.2g | ||
Polyunsanturated Fat 33.7g | ||
Cholesterol 506.7mg | 156 % | |
Sodium 8990.8mg | 310 % | |
Potassium 3165.5mg | 83 % | |
Total Carbohydrate 368.8g | 108 % | |
Dietary Fiber 31.8g | 127 % | |
Sugars, other 337g | ||
Protein 169.4g | 242 % | |
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: 4351
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