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Epona's Chicken Casserole

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Recipe

 

Yield

3 servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 each chicken breast halves, boneless, skinless
skinned and boned
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2 tablespoons olive oil
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2 Ribs celery
finely chopped
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1 medium carrots
chopped
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1 small onions
sliced thin
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¼ teaspoon garlic salt
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½ teaspoon tarragon leaves
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½ cup sour cream
fat-free
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½ cup mayonnaise, fat free
¼ cup white wine
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½ cup almonds
slivered, toasted
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¼ cup bread crumbs
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cup Parmesan cheese
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Ingredients

Amount Measure Ingredient Features
2 each chicken breast halves, boneless, skinless
skinned and boned
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3E+1 ml olive oil
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2 Ribs celery
finely chopped
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1 medium carrots
chopped
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1 small onions
sliced thin
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1.3 ml garlic salt
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2.5 ml tarragon leaves
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118 ml sour cream
fat-free
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118 ml mayonnaise, fat free
59 ml white wine
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118 ml almonds
slivered, toasted
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59 ml bread crumbs
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3E+1 ml Parmesan cheese
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Directions

Dice chicken and poach in just enough water to cover.

While chicken is cooking, sauté veggies in oil until carrots just begin to become tender.

Sprinkle with garlic salt and tarragon.

Drain chicken and toss in a large bowl with sautéd veggies, sour cream, mayo, wine, and almonds.

Pour mixture into a buttered 1½ quart casserole, top with a mixture of the bread crumbs and parmesan, and bake at 350℉ (180℃) F for 30 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 26954% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 408mg 17%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 34g
Vitamin A 56% Vitamin C 4%
Calcium 10% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 
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