Search
by Ingredient

Chicken & Lima Bake

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by haze

YIELD

6 servings

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

1 15
TABLESPOON ML CORN OIL
2.5 1.1
POUNDS KG CHICKEN
cut into 8ths, up to 3 lbs.
1 1
6 173.4
OUNCES ML/G MILK
10 289
OUNCES ML/G LIMA BEANS
frozen
6 6
EACH EACH ONIONS
small
4 4
EACH EACH CARROTS
quartered
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
½ 2.5
TEASPOON ML SALT

Directions

  1. Heat oil in a large skillet.

  2. Add chicken; brown well on all sides, about 15 minutes.

  3. Arrange chicken in a 2-quart casserole.

  4. Drain of excess fat from skillet; stir soup and milk into skillet.

  5. Bring liquids to boil, blending well and scraping to loosen 6. Add beans, onions, carrots, Worcestershire sauce and salt to taste.

  6. Cover and bake in preheated 375℉ (190℃)F. oven 45 minutes.

  7. Remove cover; bake until chicken and vegetables are tender, about 15 minutes later.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 461g (16.3 oz)
Amount per Serving
Calories 534 32% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 176mg 59%
Sodium 822mg 34%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 21%
Sugars g
Protein 121g
Vitamin A 145% Vitamin C 24%
Calcium 13% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
More health news

Email this recipe