Directions:
- In a large skillet, saute celery and green pepper in butter until crisp-tender. Stir in the soup, milk and pepper. Add the chicken, mushrooms and pimientos. Reduce heat; simmer, uncovered, for 4-6 minutes or until heated through. Serve with toast. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 640.2 Kcal (2680 kJ) | ||
| Calories from fat | 328.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.52g | 56% | |
|---|---|---|---|
| Cholesterol | 108.15mg | 36% | |
| Sodium | 1151.42mg | 48% | |
| Potassium | 630.32mg | 13% | |
| Total Carbs | 51.79g | 17% | |
| Sugars | 6.27g | 25% | |
| Dietary Fiber | 2.76g | 11% | |
| Protein | 28.14g | 56% | |
| Vitamin C | 16.7mg | 28% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.3mg | 18% | |
| Calcium | 181.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 206.79 Kcal (866 kJ) | ||
| Calories from fat | 106.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.8g | 56% | |
|---|---|---|---|
| Cholesterol | 34.93mg | 36% | |
| Sodium | 371.91mg | 48% | |
| Potassium | 203.59mg | 13% | |
| Total Carbs | 16.73g | 17% | |
| Sugars | 2.02g | 25% | |
| Dietary Fiber | 0.89g | 11% | |
| Protein | 9.09g | 56% | |
| Vitamin C | 5.4mg | 28% | |
| Iron | 1.1mg | 18% | |
| Calcium | 58.7mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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