Directions:
- Place the contents of the sauce mix in a large bowl; set the potatoes aside. Whisk in the water, soup and poultry seasoning. Stir in the chicken, carrots, celery, onion and reserved potatoes.
- Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 400° for 45-50 minutes or until vegetables are tender. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 390.56 Kcal (1635 kJ) | ||
| Calories from fat | 219.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.44g | 38% | |
|---|---|---|---|
| Cholesterol | 51.79mg | 17% | |
| Sodium | 825.62mg | 34% | |
| Potassium | 526.54mg | 11% | |
| Total Carbs | 25.63g | 9% | |
| Sugars | 2.32g | 9% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 19g | 38% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.4mg | 8% | |
| Calcium | 56.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 134.29 Kcal (562 kJ) | ||
| Calories from fat | 75.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.4g | 38% | |
|---|---|---|---|
| Cholesterol | 17.81mg | 17% | |
| Sodium | 283.88mg | 34% | |
| Potassium | 181.04mg | 11% | |
| Total Carbs | 8.81g | 9% | |
| Sugars | 0.8g | 9% | |
| Dietary Fiber | 0.71g | 8% | |
| Protein | 6.53g | 38% | |
| Vitamin C | 1.4mg | 7% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.5mg | 8% | |
| Calcium | 19.5mg | 6% | |
* 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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