|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Potato chips||400 Gram (Barbecue Flavor)|
|Undiluted evaporated milk||1⁄3 Cup (5.33 tbs)|
|Macaroni with cheese sauce||2 Can (20 oz)|
|Spaghetti with tomato sauce||1 Can (10 oz)|
|Instant minced onion||1 Tablespoon|
|Tomato||1 Large, cut into 6 wedges|
Melt butter or margarine in a jelly roll pan.
Crush potato chips coarsely. (Tip: Leave chips in bag and simply squeeze it with your hands.)
Slit bag; spread open.
Pour milk into a shallow dish.
Dip drumsticks, 1 at a time, into milk, then roll in potato chips to coat well all over; place in a single layer in butter in pan.
Bake in hot oven (425Â°) 25 minutes; spoon drippings in pan over chicken.
Bake 25 minutes longer, or until tender.
While chicken bakes, mix macaroni, spaghetti and onion in a 12 cup baking dish; cover.
Heat in oven with chicken 20 minutes, or until bubbly.
To serve, arrange drumsticks, spoke fashion, over macaroni mixture in dish; place tomato wedges in a circle in center.
Garnish with parsley, if you wish.
Serving size: Complete recipe
Calories 6440 Calories from Fat 2971
% Daily Value*
Total Fat 335 g516.1%
Saturated Fat 128.9 g644.7%
Trans Fat 0.8 g
Cholesterol 960 mg320%
Sodium 7873.8 mg328.1%
Total Carbohydrates 553 g184.2%
Dietary Fiber 35.5 g142.1%
Sugars 40.1 g
Protein 289 g577.1%
Vitamin A 151.9% Vitamin C 215.2%
Calcium 126% Iron 162.3%
*Based on a 2000 Calorie diet