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Preheat oven to 350
Wash salt and pepper chicken.
Place in large baking dish. Cut up butter and put 1/2 on and inside chicken, and the other half in the baking dish.
Chop onion and place in dish around chicken. Pour in tomato puree and two cans of water. Bake for 1 1/2 hours. Cook box of elbow macaroni, drain and add to sauce.
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Serving Size: 1 Serving (331g) | ||
Recipe Makes: 6 | ||
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Calories: 901 | ||
Calories from Fat: 493 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.8g | 73 % | |
Saturated Fat 26.1g | 131 % | |
Monounsaturated Fat 17.6g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 195.8mg | 60 % | |
Sodium 342.1mg | 12 % | |
Potassium 697mg | 18 % | |
Total Carbohydrate 61.7g | 18 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 58.1g | ||
Protein 39.5g | 56 % | |
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: 901
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