Italian Potato Topped Chicken Bake Recipe

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Ingredients:

Serving

1 cup cooked chicken
1 can peas (or any vegetable you like)
1 can cream of chicken soup
1/2 cup milk
a heaping cup of instant potatoes
1 egg
2/3 cup water
1/3 cup italian salad dressing
cheese

Directions:

Preheat oven to 350
In a saucepan-mix chicken, drained peas, soup. Heat to bubbly. Pour into an 8 x 8 pan.
In saucepan (I use the same one) heat water, milk and dressing. Add the potato flakes. Let stand 1 minutes. Add egg and blend well.
Cool a couple of minutes.
Place potatoes in a zip lock bag. Cut off the tip and pipe potatoes around the edge of the casserole.
Sprinkle with cheese.
Bake 350 degrees for 30 minutes or until potatoes are set and light golden brown.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	379.26 Kcal (1588 kJ)
Calories from fat	182.59 Kcal
		% Daily Value*
Total Fat	20.29g	31%
Cholesterol	74.26mg	25%
Sodium	1427.47mg	59%
Potassium	387.17mg	8%
Total Carbs	31.61g	11%
Sugars	8.87g	35%
Dietary Fiber	3.19g	13%
Protein	18.33g	37%
Vitamin C	0.8mg	1%
Iron	2.6mg	14%
Calcium	87.9mg	9%

Amount Per 100 g
Calories	119.92 Kcal (502 kJ)
Calories from fat	57.73 Kcal
		% Daily Value*
Total Fat	6.41g	31%
Cholesterol	23.48mg	25%
Sodium	451.34mg	59%
Potassium	122.42mg	8%
Total Carbs	9.99g	11%
Sugars	2.8g	35%
Dietary Fiber	1.01g	13%
Protein	5.8g	37%
Vitamin C	0.3mg	1%
Iron	0.8mg	14%
Calcium	27.8mg	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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8.6

Points
10

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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