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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees Fahrenheit. | 2. Place cooked chicken in single layer in casserole. | 3. While chicken is cooking, put chopped veggies in stock pot and add a small amount of water and salt and parboil until almost tender. | 4. Resulting broth can be used instead of some of the chicken broth. | 5. Add drained veggies to the chicken in the pan. | 6. In large bowl, combine soup, bouillon and 1/2 cup chicken broth. | 7. Stir with whisk to blend. | 8. Add remaining broth and mix. | 9. Pour over chicken. | 10. Add salt and pepper to taste. | 11. In medium bowl, mix melted butter, flour, milk and parsley. | 12. Spoon evenly over soup mixture. | 13. Bake for 40-50 minutes until a golden crust forms on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	32	ounces	boneless skinless cut sauteed	1560.3561	0.0	189.1478	83.9145
chicken broth	1	can	fat free	94.55	2.2875	13.481	3.1719999999999997
chicken bouillon granule	1	teaspoon	low-sodium	-	-	-	-
cream mushroom soup	1	can	undiluted	330.9145	23.982	5.9862	23.982
carrot	2		sliced	104.96	24.5248	2.3808	0.6144
celery	8	stalks	chopped	81.92	15.2064	3.5328	0.8704
onion	1		chopped	60.0	14.01	1.65	0.15
butter	1/2	cup	melted	684.0	31.428	21.372	57.6
flour	2	cups		1156.56	253.2108	18.802	4.4872
baking powder	3	teaspoons		7.314	3.8226	0.0	0.0
salt	1	teaspoon		-	-	-	-
milk	1 1/2	1/2	skim	828.0	19.944000000000003	8.244	85.824
parsley flake	4	teaspoons	dried	-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.