1) Preheat the oven to 400 degrees Farenheight.
2) Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat
olive oil and unsalted butter together. Add onion and saute until tender,
about 4 or 5 minutes. Add in flour until blended.
3) Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture
over medium heat until thickened and bubbly, about 4 minutes.
4) Stir in chicken, peas, potato, carrots, salt, pepper, and Tabasco. Pour into
a 2-quart ???
Obtain missing recipe instructions.
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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 112 (38%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 49.5mg||15 %|
|Sodium 244.2mg||8 %|
|Potassium 415.9mg||11 %|
|Total Carbohydrate 30.4g||9 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 29.6g|
|Protein 14.3g||20 %|
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Calories per serving: 292
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