Recipe Details
Ingredients
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2tablespoonsvegetable oil
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4potatoes, thinly sliced
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1poundboneless skinless chicken breasts, cut into cubes
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1(10.5 ounce) cancondensed cream of chicken soup
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1onion, chopped
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½cupmilk
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¼teaspoongarlic powder
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2cupsfrozen broccoli, carrots and cauliflower combination
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½teaspoondried parsley
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¼teaspoondried marjoram
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¼teaspoondried basil
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⅓cupgrated Parmesan cheese
Cooking Directions
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Heat oil in a large frying pan over medium-high heat. Add potatoes; cook and stir frequently until tender-crisp.
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Stir in chicken; cook and stir until browned. Reduce heat to medium; stir in condensed soup, onion, milk, and garlic powder. Arrange vegetables on top; sprinkle with parsley, marjoram, and basil.
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Cover and simmer over low heat until chicken is cooked through, and vegetables are tender, about 5 minutes. Remove from heat and stir in Parmesan.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories533 | |
| % Daily Value * | |
| Total Fat 16g |
21% |
| Saturated Fat 5g |
23% |
| Cholesterol 82mg |
27% |
| Sodium 766mg |
33% |
| Total Carbohydrate 58g |
21% |
| Dietary Fiber 9g |
30% |
| Total Sugars 5g |
|
| Protein 40g |
79% |
| Vitamin C 54mg |
60% |
| Calcium 207mg |
16% |
| Iron 4mg |
24% |
| Potassium 1500mg |
32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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