Try this Creamed Chicken over Beans recipe, or contribute your own.
Suggest a better descriptionIn a saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Add the chicken and heat through. Serve over beans. Sprinkle with paprika if desired. Yield: 4 servings. Recipe submitted by Louise Martin of Denver, PA, who say that this simple but tasty blend will surprise you. It used leftover chicken and is great for any light meal. MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home Quick Cooking Magazine May/June 98, p. 37 Posted to MC-Recipe Digest by Roberta Banghart
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 235 | ||
Calories from Fat: 206 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.9g | 30 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 25mg | 8 % | |
Sodium 117.2mg | 4 % | |
Potassium 38.1mg | 1 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 6.7g | ||
Protein 1.3g | 2 % | |
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: 235
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