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Chicken Dish

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Submitted by gilbercastro

YIELD

4 servings

PREP

5 min

COOK

30 min

READY

40 min

Ingredients

1 1
EACH EACH CHICKEN
baked and de-boned *
79
CUP ML MAYONNAISE
1 237
CUP ML SOUR CREAM
1 1
EACH EACH ONIONS
medium-sized, chopped
2 2
EACH EACH CELERY STALKS
sliced 1/8 inch thick
12 12
EACH EACH MUSHROOMS
sliced
1 1
CAN CAN WATER CHESTNUTS
drained *
1 1
1 237
CUP ML MONTEREY JACK CHEESE
shredded
3 15
TEASPOONS ML BUTTER
melted
½ 118
CUP ML PINE NUTS
or sliced almonds

Directions

Cream together the mayo, soup and sour cream.

Add the chicken, and the vegetables.

Microwave on high for 6 minutes.

Pour into a 9×13 inch baking dish .

Spread over top the cresent rolls to make a crust.

Top with shredded cheese, drizzle butter over top and sprinkle with nuts.

Bake at 350℉ (180℃) F for 30 to 40 minutes until cooked and browned.

Cool for 5 minutes, slice down the middle and then three cuts to make a total of eight peices.

Serves 4 people, 2 slices each.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 304g (10.7 oz)
Amount per Serving
Calories 552 75% from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 18g 89%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 861mg 36%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 31g
Vitamin A 19% Vitamin C 12%
Calcium 31% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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