Directions:
- In a large saucepan, combine the broth, onion, celery and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until vegetables are tender. Stir in 4 cups stuffing mix.
- Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. In a small bowl, combine the sour cream, soup and green onions. Spread over chicken. Sprinkle with remaining stuffing mix; dot with butter.
- Bake, uncovered, for 325° for 25-30 minutes or until heated through. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 659.79 Kcal (2762 kJ) | ||
| Calories from fat | 295.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.87g | 51% | |
|---|---|---|---|
| Cholesterol | 68.26mg | 23% | |
| Sodium | 851.45mg | 35% | |
| Potassium | 580.17mg | 12% | |
| Total Carbs | 70.56g | 24% | |
| Sugars | 18.07g | 72% | |
| Dietary Fiber | 5.76g | 23% | |
| Protein | 23.06g | 46% | |
| Vitamin C | 1.5mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.9mg | 22% | |
| Calcium | 91.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 181.45 Kcal (760 kJ) | ||
| Calories from fat | 81.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.04g | 51% | |
|---|---|---|---|
| Cholesterol | 18.77mg | 23% | |
| Sodium | 234.15mg | 35% | |
| Potassium | 159.55mg | 12% | |
| Total Carbs | 19.4g | 24% | |
| Sugars | 4.97g | 72% | |
| Dietary Fiber | 1.58g | 23% | |
| Protein | 6.34g | 46% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 1.1mg | 22% | |
| Calcium | 25.1mg | 9% | |
* 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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