Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
381
Calories
42g
Protein
17g
Fat
15g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Stuffing | not in our table | 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
- 4 cups Pepperidge Farm Herb Seasoned Stuffing
- 2 lbs skinless boneless chicken breast halves (about 6)
- paprika
- 1 can (10 3/4 oz) Campbell's Condensed Cream of Mushroom Soup (regular or 98% fat free)
- 1/3 cup milk
- 1 tbsp chopped fresh parsley or 1 tsp dried parsley flakes
Directions
1
Prepare the stuffing according to the package directions. Spoon the stuffing across the center of the baking dish.
2
Take a chicken and place it on each side of stuffing.
3
Sprinkle paprika on the chicken and set aside.
4
Mix soup, milk and parsley. Once done, pout over chicken and cover. Bake this for 30 minutes at 400°F or until chicken is no longer pink.
Recipe sourced from
fandom