Try this Chicken Supper Dish recipe, or contribute your own.
Suggest a better descriptionSimmer chicken in water with onion, celery tops, carrot, salt bay leaf until fork tender, about 2 1/2 to 3 hours. Cut meat from bones and strain broth. Chill meat and broth separately. In greased 1 1/2 qt casserole arrange alternate layers of chicken, eggs and mushrooms by thirds. Mix flour and 1/4 cup broth until smooth. Heat remaining broth with cream; stir in flour mixture and seasonings. Cook until thick and smooth and pour into casserole. Bake uncovered at 350 F. for 35 minutes.
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Serving Size: 1 Serving (854g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 573 | ||
Calories from Fat: 489 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.3g | 72 % | |
Saturated Fat 33.7g | 169 % | |
Monounsaturated Fat 15.7g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 184.8mg | 57 % | |
Sodium 289.9mg | 10 % | |
Potassium 461.2mg | 12 % | |
Total Carbohydrate 16g | 5 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 14.5g | ||
Protein 8.7g | 12 % | |
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: 573
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