Try this Chicken Divan #5 recipe, or contribute your own.
Suggest a better descriptionNOTE: Chicken -- I like to simmer a couple breasts in water seasoned with a couple dried chiles (japones) then skin, bone, and dice them. 1. Combine soups, chiles, and milk, mixing thoroughly. 2. Mix broccoli and chicken in casserole dish. 3. Pour 1/2 soup mixture into broccoli/chicken. 4. Mix well. (If the chicken was cooked before- hand and has cooled, you might want to nuke this for 5-6 minutes just to warm it up.) 5. Pour remaining soup into broccoli/chicken, covering as much of it as possible. 6. Sprinkle top liberally with croutons of stuffing. 7. Cook uncovered in 425 degree oven about 10 minutes, being careful not to burn topping or nuke about 5/6 minutes covered. (You can substitute Nacho Cheese Soup for one of the cans of soup and some of the chiles.) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 136 | ||
Calories from Fat: 74 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 6.7mg | 2 % | |
Sodium 1037.9mg | 36 % | |
Potassium 325mg | 9 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 9.3g | ||
Protein 3.4g | 5 % | |
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: 136
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