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Epona's Chicken Casserole

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Submitted by Oratay

YIELD

3 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

2 2
EACH EACH CHICKEN BREAST HALVES, BONELESS, SKINLESS
skinned and boned
2 3E+1
TABLESPOONS ML OLIVE OIL
2 2
RIBS RIBS CELERY
finely chopped *
1 1
MEDIUM MEDIUM CARROTS
chopped
1 1
SMALL SMALL ONIONS
sliced thin
¼ 1.3
TEASPOON ML GARLIC SALT
½ 2.5
TEASPOON ML TARRAGON LEAVES
½ 118
CUP ML SOUR CREAM
fat-free
½ 118
¼ 59
CUP ML WHITE WINE *
½ 118
CUP ML ALMONDS
slivered, toasted *
¼ 59
CUP ML BREAD CRUMBS
3E+1

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 269 54% 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?
Trans-fat Free
 
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