Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Rye | 1 slice (32g) | 83 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 14 cup day old rye, white, wheat
- 1 1/2 cup frozen chopped onions
- 10 oz frozen red & green peppers
- 1/2 cup chopped parsley
- 1 tbsp poultry seasoning
- 1/2 tsp salt
- 2 each eggs, lightly beaten
- 10 1/2 oz chicken broth
- 1/2 cup butter, melted
- =
Directions
Preheat oven to 4250°F. Grease a 3 quart casserole, set aside. In a large bowl, toss together bread cubes, onions, peppers, parsley, salt and eggs. Toss in remaining ingredients. Spoon mixture into prepared casserole dish. Cover with foil and place inoven. Bake for 45 minutes. If brown top is desired, uncover for the last 15 minutes of baking time. Prep time: 10 minutes, cook time: 45 minutes, ready to serve in 55 minutes.