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8-10 servings
suggest servings
| 2 | each | chicken meat, cooked | diced |
| 2 | large | eggs | beaten |
| 6 | ounces | herb stuffing mix | |
| 2 | cups | chicken broth | |
| 1/3 | cups | celery | |
| 1 | can | soup, cream of mushroom | |
| 1/3 | cup | onion | |
| 1/4 | cup | margarine | melted |
| 1/2 | cup | milk |
Combine all ingredients - mix well.
Put in greased 13x9 dish or pan.
Bake 45 minutes at 350 degrees F.
Let stand 15 minutes.
| % Daily Value* | |
| Total Fat 22.0g | 34% |
| Saturated Fat 5.0g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 1539mg | 64% |
| Total Carbohydrate 45.0g | 15% |
| Dietary Fiber 2.0g | 7% |
| Sugars 9.0g | |
| Protein 13.0g | 27% |
| Vitamin A | 15% | Vitamin C | 3% | |
| Calcium | 11% | Iron | 18% |
* 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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The term "Burgundy", in the minds of the American masses, has come to denote generic red wine. Mediocre restaurants often use the term to...
This recipe is excellent!! Your sister has good taste. I know recipes are passed along all the time without knowing the origin, however I do know where this one originated. This recipe comes from Betty Crocker cookbook copyright 1969. My son now 28 and I made this recipe all the time while he was growing up. A wonderful recipe to do with children.
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