Try this Chicken Orleans recipe, or contribute your own.
Suggest a better descriptionBrush chicken with lime juice; coat with seasoned flour. Brown in 1 stick butter. Remove chicken and add to butter, 1 clove garlic, 1/2 cup cooking sherry and 1 15- ounce can mushroom soup. Place layer of chicken in casserole. Sprinkle with parsley and rosemary; cover with sauce. On top, put 1 stalk of cut celery and 1 small can of white onions. Bake 2 hours at 285-300 F; cover for first hour. Serve sauce over rice. Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120
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Serving Size: 1 Serving (419g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 650 | ||
Calories from Fat: 334 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.1g | 49 % | |
Saturated Fat 21.1g | 105 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 264mg | 81 % | |
Sodium 692.5mg | 24 % | |
Potassium 845.9mg | 22 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.6g | ||
Protein 73.3g | 105 % | |
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: 650
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