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Sante Fe Chicken and Potato Casserole #5FIX

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.4367
Energy (kCal)572.475
Carbohydrates (g)137.9584
Total fats (g)2.0221
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 400°F In a 2 quart baking dish, combine potatoes, chicken, pico de gallo, 1 cup cheese and corn; mix well. Spread mixture evenly in dish. Cover with lid or foil. | 2. Bake for 25 to 35 minutes or until hot and bubbly. Top with remaining cheese. Bake, uncovered, 5 minutes or until cheese melts. Let rest 10 minutes. Top with lettuce, tomatoes and avocados. Serves 4. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 3 cups diced thawed 346.5 78.705 9.225 0.405
    chicken 1 1/2 cups chopped rotisserie-cooked - - - -
    pico de gallo 1 1/2 1/2 119.04 36.0192 0.0 0.0
    cheddar cheese 1 1/2 cups shredded - - - -
    corn 3/4 cup thawed frozen 93.525 20.3362 3.5561 1.4681
    iceberg lettuce leaf 3/4 cup shredded - - - -
    tomato 1/2 cup chopped 13.41 2.898 0.6556 0.149
    avocado 1 peeled pitted chopped - - - -

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



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