1.8 lb (850g) Boneless Chicken Breast 2 Cups Creamy Chicken Soup 8 oz (227g) Sour Cream 1/4 Cup Milk 1/4 Cup Cornmeal 1 Egg 1/2 Cup Cheddar Cheese 1 Onion 5 Garlic Cloves 3 Bay Leaves Salt, Paprika PREPARATIONS: None. DIRECTIONS: 1- Cut the onion in four and drop them in the pot along with 3 garlic cloves, bay leaves and the chicken breast, and few pinches of salt. 2- Add enough boiling water to cover the chicken. 3- Cover the pot with a lid, simmer for 20 minutes over medium heat. 4- Remove the chicken breast using a stainer. 5- Allow few minutes for the chicken to cool down and cut in one inch slices. 6- Combine creamy chicken soup and sour cream in a bowl and stir well. 7- Transfer half of the soup mixture to a bakeware. 8- Arrange the chicken slices in a layer over the soup bakeware. 9- Add the remaining of the soup mixture on top of the chicken slices. 10- In a separate bowl, beat an egg until stiff. 11- Add a pinch of paprika and quarter cup of cornmeal. 12- Mash 2 garlic cloves into the bowl. 13- Add milk to the mixture and continue whisking until well mixed. 14- Add the mixture on top the chicken bakeware. 15- Sprinkle cheddar cheese on top. 16- Preheat oven to 350º F (177º C), bake the casserole for 35 minutes.
CHICKEN CASSEROLE CALORIES & NUTRITION VALUES
Chicken casserole contains very high amounts of vitamin B6. It is also very high in niacin and selenium and very low in sugar. It contains more than 15 percent protein. 3.5 oz (100g) of chicken casserole has 160 calories, 76 calories from fat. It contains 8.5 grams of fat and 3.6 grams of saturated fat. It is very low in sugar. Chicken casserole also contains vitamin A and vitamin C from the creamy chicken soup.
nutritional factsServing Size 100g
Amount Per Serving