Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Soup | 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
- 5 lbs russet potatoes
- 1 pint sour cream
- 1 can cream of chicken soup
- 12 oz grated sharp cheddar cheese
- ½ cup butter, melted
- 3 tbsp chopped chives
- salt and pepper to taste
Directions
Bake potatoes about 1 hour at 350°F or until fork inserted comes out easily.
Cool. Remove skin. Discard skins.
Grate potatoes.
Mix grated potatoes with remaining ingredients.
Stir until well blended.
Put in 2 quart casserole or any size that they will fit in.
Bake at 350°F for 30 to 40 minutes or until cheese is melted and mixture is bubbly around the edges.
Category:Cathy's Recipes
Category:Casserole Recipes
Category:Russet potato Recipes
Category:Canned chicken soup Recipes
Category:Chives Recipes
Category:Cheddar Recipes
Category:Sour cream Recipes