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Chicken a la Roma

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Submitted by NAT

YIELD

4 servings

PREP

35 min

COOK

45 min

READY

80 min

Ingredients

4 4
EACH EACH CHICKEN BREASTS
boneless, cooked
27 780.3
OUNCE ML/G TOMATOES
chopped
1 453.6
POUND G MUSHROOMS
sliced
1 5
TEASPOON ML BASIL *
1 5
TEASPOON ML THYME *
1 237
CUP ML ONIONS
diced
1 1
X X TOMATO SAUCE
to thicken *
1 237
CUP ML SWISS CHEESE *
1 237
½ 118
Bechamel sauce
¼ 59
¼ 59
CUP ML MARGARINE
1 237
CUP ML MILK
skim
1 1
X X WHITE WINE
to taste *

Directions

Cook onions and minced garlic in margarine.

Add tomatoes, chicken, mushrooms, and seasonings.

Add tomato sauce to thicken.

Lightly spread tomato sauce on bottom of a “pammed"; 9×13 pan.

Aayer ingredients in following manner: noodles tomato-chicken mixture ½ of the cheese BECHAMEL SAUCE noodles, tomato-chicken mixture bechmel sauce cheeses, ending with parmesan cheese.

Bake at 375℉ (190℃) F for 35 to 45 minutes or until lightly browned and bubbly.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 484g (17.1 oz)
Amount per Serving
Calories 463 41% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 498mg 21%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 19%
Sugars g
Protein 84g
Vitamin A 44% Vitamin C 54%
Calcium 32% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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