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Microwave Casseroled Chicken















Trans-fat Free, Good source of fiber


10 ounces mixed vegetables
2 ½ pounds whole chicken
1 teaspoon bouquet sauce
2 cups egg noodles
10 ¾ ounces soup, cream of celery
¼ cup onions
finely chopped
2 tablespoons milk
1 teaspoon chicken broth
¼ teaspoon dry mustard
¼ teaspoon salt
1 dash black pepper


Defrost vegetables in package at High, for 2½ to 2½ minutes.

Set aside.

Place chicken in 3-quart casserole breast side down.

In custard cup, melt butter at High for 20 to 45 seconds.

Add bouquet sauce.

Brush back of chicken with half of butter mixture.

Microwave at High for first 3 minutes.

Reduce power to 50% (Medium).

Microwave for remainder of first half of cooking time.

While chicken is microwaving, combine remaining ingredients in small bowl.

After half of total time, drain fat from casserole.

Turn chicken breast side up, brush with butter sauce mixture.

Arrange noodle mixture around the chicken.

Microwave for remaining time, or until chicken is tender, and legs move freely.

Stir noodle mixture before serving.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 432g (15.2 oz)
Amount per Serving
Calories 79149% of calories from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 241mg 80%
Sodium 1010mg 42%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 10%
Sugars g
Protein 146g
Vitamin A 33% Vitamin C 3%
Calcium 9% Iron 28%
* based on a 2,000 calorie diet How is this calculated?


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