Love Me Tender Chicken Bake
The recipe Love Me Tender Chicken Bake can be made in approximately 45 minutes. One portion of this dish contains approximately 30g of protein, 41g of fat, and a total of 579 calories. This recipe serves 8. For $1.94 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 24 would say it hit the spot. A mixture of almonds, sour cream, onions, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Taste of Home. It works well as a main course. With a spoonacular score of 62%, this dish is solid. Users who liked this recipe also liked I love to Bake, Giraffe’s Love No-Bake Vegan Cheesecake, and No Bake Cherry Cheesecake Full of Chocolate Love.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
1 cup sliced almonds, toasted
1/2 cup butter, cubed
2 cans (8 ounces each) sliced water chestnuts, drained
6 celery ribs, chopped
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
5 cups cubed cooked chicken
1 cup crushed butter-flavored crackers
2 medium onions, chopped
1 cup (8 ounces) sour cream
3/4 cup water
Equipment:
frying pan
Cooking instruction summary:
Directions In a large skillet, saute onions and celery in butter until tender. Add chicken and water; heat through. Remove from the heat. Stir in the soup, sour cream, water chestnuts and almonds. Pour into eight greased 1-1/2-cup baking dishes. Sprinkle with cracker crumbs. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Yield: 8 servings. Originally published as Love Me Tender Chicken Bake in Taste of HomeFebruary/March 2006, p21 Nutritional Facts 1 serving (1-1/3 cups) equals 519 calories, 34 g fat (14 g saturated fat), 130 mg cholesterol, 596 mg sodium, 22 g carbohydrate, 4 g fiber, 31 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large skillet, saute onions and celery in butter until tender.
2. Add chicken and water; heat through.
3. Remove from the heat. Stir in the soup, sour cream, water chestnuts and almonds.
4. Pour into eight greased 1-1/2-cup baking dishes. Sprinkle with cracker crumbs.
5. Bake, uncovered, at 400° for 20-25 minutes or until bubbly.
Nutrition Information:
covered percent of daily need
