Directions:
- Spread the chicken cubes in bottom of a 2-quart flat casserole dish.
- Dilute soup with milk and pour over top of chicken.
- Combine celery and onion, cook in broth until tender. (If you do not have broth and have used canned chicken cubes, use 1 cup water, 1/2 stick butter and 1 chicken bouillon cube instead). Make dressing by combining broth, celery, onion, egg, stuffing and parsley flakes.
- Spread the dressing on top of the soup, sprinkle with paprika.
- Bake at 350° for 35-40 minutes or until it's bubbling and brown. Serve with heaping spoons of Cranberry relish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.04 Kcal (1156 kJ) | ||
| Calories from fat | 153.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.02g | 26% | |
|---|---|---|---|
| Cholesterol | 61.98mg | 21% | |
| Sodium | 708mg | 30% | |
| Potassium | 330.39mg | 7% | |
| Total Carbs | 16.83g | 6% | |
| Sugars | 2g | 8% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 14.28g | 29% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 1mg | 6% | |
| Calcium | 54.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 139.42 Kcal (584 kJ) | ||
| Calories from fat | 77.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.6g | 26% | |
|---|---|---|---|
| Cholesterol | 31.31mg | 21% | |
| Sodium | 357.61mg | 30% | |
| Potassium | 166.88mg | 7% | |
| Total Carbs | 8.5g | 6% | |
| Sugars | 1.01g | 8% | |
| Dietary Fiber | 0.23g | 2% | |
| Protein | 7.21g | 29% | |
| Vitamin C | 2.6mg | 9% | |
| Iron | 0.5mg | 6% | |
| Calcium | 27.6mg | 5% | |
* 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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