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Chicken & Mushroom Casserole

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Recipe

 

Yield

8 servings

Prep

30 min

Cook

90 min

Ready

120 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 pounds chicken
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1 pound mushrooms
fresh
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16 ounces salad dressing, italian
bottle
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2 x garlic cloves
* Camera
6 cups white wine
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4 each chicken gravy
cans, (10-1-2 ounces each)
* Camera

Ingredients

Amount Measure Ingredient Features
1.8 kg chicken
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453.6 g mushrooms
fresh
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462.4 ml/g salad dressing, italian
bottle
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2 x garlic cloves
* Camera
1.4 l white wine
* Camera
4 each chicken gravy
cans, (10-1-2 ounces each)
* Camera

Directions

Wash and trim mushrooms and cut in half.

In large casserole dish, combine chicken, mushrooms, whole garlic cloves, wine and dressing.

Cover and marinate in refrigerator overnight.

Remove chicken and mushrooms and measure 2 cups of marinade.

Pour remaining marinade into another container.

Return chicken and mushrooms to casserole.

Mix 2 cups marinade with cans of gravy and pour over chicken.

Bake at 325℉ (160℃) oven for 1½ hours.

Serve hot over rice, potatoes or biscuits.

Note 1: Remaining marinade can be frozen for later use as marinade fo barbeque.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 342g (12.1 oz)
Amount per Serving
Calories 61249% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 202mg 67%
Sodium 1157mg 48%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 135g
Vitamin A 3% Vitamin C 2%
Calcium 4% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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