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*In large pot heat reserved broth (remove vegetables and discard) and water to cook vermicelli. Drain. In large skillet saute vegetables in margarine. Stir in soup, milk, stock & olives. Add & stir velveeta until smooth. Add chicken then vermicelli. Mix well. Put in a baking dish. Sprinkle w/parmesan & bake @350 for 40 min. Sprinkle w/almonds last 10 min.
The (*) amounts are for larger casserole.
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|Serving Size: 1 Serving (4175g)|
|Recipe Makes: Servings|
|Calories from Fat: 3381 (59%)|
|Amt Per Serving||% DV|
|Total Fat 375.6g||501 %|
|Saturated Fat 100.6g||503 %|
|Monounsaturated Fat 153g|
|Polyunsanturated Fat 86.1g|
|Cholesterol 1563mg||481 %|
|Sodium 80438.9mg||2774 %|
|Potassium 7374.1mg||194 %|
|Total Carbohydrate 113g||33 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 103.3g|
|Protein 452.9g||647 %|
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Calories per serving: 5724
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