Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Lime | juice of 1 lime (44ml) | 11 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- 1 cup broad flat green noodles
- 1 large ripe avocado peeled and sliced
- 2 tablespoons fresh lime juice
- ½ cup butter
- ¼ cup flour
- 1 teaspoon salt
- 5 dashes Tabasco sauce
- 2¼ cups half-and-half
- 1 cup grated cheddar cheese
- 6 boneless skinless chicken breast halves
- ½ cup roasted peeled and coarsely chopped fresh chilies
Directions
Prepare noodles according to package directions then drain and set aside.
Preheat oven to 350°F.
Drizzle avocado slices with lime juice and set aside.
Melt butter in saucepan over low heat then stir in flour, salt and Tabasco sauce over low heat until mixture bubbles then add half-and-half slowly stirring constantly until mixture thickens.
Add cheese and stir until it has melted.
Reserve 1 cup of this sauce.
Mix remainder with cooked noodles.
Place chicken in bottom of rectangular baking dish then cover with chopped green chilies.
Spoon noodle mixture over chicken and chilies and place avocado slices on top and pour reserved sauce over avocados.
Bake uncovered for 35 minutes.
Category:Cathy's Recipes
Category:Casserole Recipes
Category:Noodle Recipes
Category:Avocado Recipes
Category:Chicken breast Recipes
Category:Fresh chile pepper Recipes
Category:Cheddar Recipes