Directions:
- Preheat oven to 375°F.
- In a non-stick skillet over medium heat, brown the ground chicken and the onion until the chicken is no longer pink.
- Stir in pepper, water and mushroom soup and heat till bubbling.
- Add frozen vegetables and stir cook until the vegetables are warm.
- Pour the mixture into a 2 quart (2L) casserole. Arrange tater gems in a single layer on top of the chicken mixture. Bake, uncovered, for 40 to 45 minutes or until the tater gems are crisp and the chicken mixture is bubbling.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 557.61 Kcal (2335 kJ) | ||
| Calories from fat | 322.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.8g | 55% | |
|---|---|---|---|
| Cholesterol | 130mg | 43% | |
| Sodium | 480.53mg | 20% | |
| Potassium | 987.35mg | 21% | |
| Total Carbs | 30.43g | 10% | |
| Sugars | 0.73g | 3% | |
| Dietary Fiber | 3.59g | 14% | |
| Protein | 30.57g | 61% | |
| Vitamin C | 13.7mg | 23% | |
| Iron | 42.4mg | 235% | |
| Calcium | 36mg | 4% | |
| Amount Per 100 g | |||
| Calories | 159.99 Kcal (670 kJ) | ||
| Calories from fat | 92.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.27g | 55% | |
|---|---|---|---|
| Cholesterol | 37.3mg | 43% | |
| Sodium | 137.88mg | 20% | |
| Potassium | 283.3mg | 21% | |
| Total Carbs | 8.73g | 10% | |
| Sugars | 0.21g | 3% | |
| Dietary Fiber | 1.03g | 14% | |
| Protein | 8.77g | 61% | |
| Vitamin C | 3.9mg | 23% | |
| Iron | 12.2mg | 235% | |
| Calcium | 10.3mg | 4% | |
* 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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