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| 6 | each | chicken breast halves, boneless and skinless | boneless, skinless |
| 1 | x | vegetable oil | |
| 10 | ounces | soup, cream of broccolli | |
| 1/2 | cup | milk | |
| 1 | cup | cheddar cheese | and extra shredded cheese |
Brown chicken breasts on both sides in a small amount of oil; drain off excess oil.
Combine soup and milk; pour over chicken. Bring to a boil; cover and cook over low heat 5 to 10 minutes or until chicken is cooked.
Remove chicken from pan; keep warm.
Add 1 cup of cheddar cheese to sauce; stir until melted.
Pour sauce over chicken. Sprinkle additional cheese over all.
Serve with hot cooked pasta or rice.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 72mg | 3% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.0g | |
| Protein 27.0g | 55% |
| Vitamin A | 1% | Vitamin C | 0% | |
| Calcium | 4% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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In 1893 the United States had a 10% tax on imported vegetables but not fruits. John Nix paid his taxes on his tomatoes to a tax collector named Edward Hedden. One day Nix came across the...
Fantastic quick and delicious recipe. Had it cold with vege and meat dish last night then added mushrooms and ate it hot for lunch today. Very versatile and so easy! Make this one.
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