Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
522
Calories
64g
Protein
24g
Fat
10g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| 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
- 6 cooked chicken breasts
- 6 cups of cooked or steamed broccolic (fresh or frozen)
- 2 cans of Campbell's Mushroom Soup
- 2 cans of Campbell's Cream of Chicken Soup
- 1/2 cup of mayonnaise
- 1 cup of sour cream
- 2 cups of shredded sharp cheddar cheese
Directions
1
Mix ingredients 3 - 6 together.
2
Place the first two incredients in a large rectangular baking dish. Spray with Pam Non-Stick Spray.
3
Pour soup mixture on top of chicken and broccoli.
4
Bake in pre-heated of on 350 degrees Fahrenheit for 35 minutes.
5
During the last five minutes of baking, add the cheese and bake until melted.
6
Serve over white rice.
Recipe sourced from
fandom