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Chicken Potato and Celery Scallop

Ingredients
  Sliced raw potatoes 4 Cup (64 tbs)
  Diced celery 1 Cup (16 tbs)
  Diced cooked chicken 3 Cup (48 tbs)
  Chicken gravy 3 Cup (48 tbs)
  Powdered mace 1⁄4 Teaspoon
  Buttered soft bread crumbs 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat very hot oven (450°F.)

MAKING
2) In a saucepan boil water with salt. Cook potato and celery in it. Drain.
3) Add to chicken and gravy.
4) Season with salt and pepper. Add mace.
5) Transfer into 2-quart casserole.
6) Sprinkle crumbs on top.
7) Bake in oven for 20 minutes.

SERVING
8) Serve warm or cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Peach
Cook Time: 
20 Minutes
Servings: 
4

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4.42
Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 503 Calories from Fat 153

% Daily Value*

Total Fat 17 g26.2%

Saturated Fat 0.97 g4.9%

Trans Fat 0 g

Cholesterol 74.4 mg24.8%

Sodium 271.7 mg11.3%

Total Carbohydrates 48 g15.8%

Dietary Fiber 4.1 g16.4%

Sugars 2 g

Protein 40 g80.9%

Vitamin A 3.9% Vitamin C 55%

Calcium 4.4% Iron 12.3%

*Based on a 2000 Calorie diet

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Chicken Potato And Celery Scallop Recipe