You are here

Chicken Potato Topper

Microwaverina's picture
  Chopped carrots 1 Cup (16 tbs)
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Water 1 Tablespoon
  Canned golden mushroom soup 10 3⁄4 Ounce (1 Can)
  Milk 1⁄3 Cup (5.33 tbs)
  Pepper 1⁄2 Teaspoon
  Rubbed sage 1⁄2 Teaspoon
  Canned chunk white chicken 5 Ounce, drained (1 Can, Swanson Premium)
  Baked potatoes 3 , split (Hot Baked Potatoes)
  Shredded cheddar cheese 2 Ounce (1/2 Cup)

1. In 1 1/2-quart microwave-safe casserole, combine carrots, celery, onion and water. Cover with lid; microwave on high 5 minutes or until vegetables are tender, stirring once during cooking.
2. Stir in soup, milk, pepper and sage. Cover; microwave on high 3 minutes or until hot. Gently stir in chicken. Cover; microwave on high 2 minutes or until hot and bubbling. Spoon chicken mixture over potatoes. Top with cheese.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 992 Calories from Fat 289

% Daily Value*

Total Fat 32 g48.8%

Saturated Fat 17.2 g85.9%

Trans Fat 0 g

Cholesterol 153.3 mg51.1%

Sodium 2574.4 mg107.3%

Total Carbohydrates 121 g40.4%

Dietary Fiber 23.2 g92.8%

Sugars 15 g

Protein 56 g112.7%

Vitamin A 483.9% Vitamin C 61.1%

Calcium 81% Iron 159.1%

*Based on a 2000 Calorie diet

Chicken Potato Topper Recipe