Cream of Mushroom Nutmeg Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
681 grams Chicken Breast (cooked), no skin, roasted 1 tbsp Olive Oil 160 grams Onions, raw 24 grams Parsley .5 cup Sour Cream .5 cup Milk, 1% 1 tbsp Nutmeg, ground .5 tsp Sage, ground .5 tsp Thyme, ground .5 tsp Rosemary, dried 615 gram(s) Chef's Cupboard cream of mushroom soup (1 serving = .5 cup condensed = 123 g)
Chop the onions and mince the parsley.
Brown chicken in olive oil.
Reserve drippings; place chicken in slow cooker.
Sautee onions and parsley in drippings until onions are tender.
Stir all remaining ingredients in with vegetables. Stir well.
Pour mixture over chicken.
Cover.
Cook on low 3 hours (until chicken juices run clear).
Serving Size: makes 6 287-gram (10.1 oz) servings
Number of Servings: 6
Recipe submitted by SparkPeople user EOLIAN_WOMAN.
Brown chicken in olive oil.
Reserve drippings; place chicken in slow cooker.
Sautee onions and parsley in drippings until onions are tender.
Stir all remaining ingredients in with vegetables. Stir well.
Pour mixture over chicken.
Cover.
Cook on low 3 hours (until chicken juices run clear).
Serving Size: makes 6 287-gram (10.1 oz) servings
Number of Servings: 6
Recipe submitted by SparkPeople user EOLIAN_WOMAN.
Nutritional Info Amount Per Serving
- Calories: 308.8
- Total Fat: 15.0 g
- Cholesterol: 79.8 mg
- Sodium: 733.2 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 2.6 g
- Protein: 28.4 g
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