Biscuit-Topped Chicken Stew Recipe
Recipe By Rachael Ray
4.5
22 Rating -
Rate
Non Vegdiet
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Biscuit-Topped Chicken Stew Recipe
- 1/4 Chopped Onion
- 1/2 tablespoon Oil
- 1/4 Rotisserie Chicken
- 2.50 ounce 1 bag frozen peas and carrots
- 6.50 ounce 1 can cream of mushroom soup
Nutrition
value
value
924
calories per serving
24 g Fat48 g Protein123 g Carbs78 g FiberOther
Current Totals
- Fat24g
- Protein48g
- Carbs123g
- Fiber78g
MacroNutrients
- Carbs123g
- Protein48g
- Fiber78g
Fats
- Fat24g
Vitamins & Minerals
- Calcium89mg
- Iron22mg
- Vitamin A347mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B311mg
- Vitamin B62mg
- Vitamin B992mcg
- Vitamin B120mcg
- Vitamin C37mg
- Vitamin E2mg
- Copper7mcg
- Magnesium323mg
- Manganese2mg
- Phosphorus1877mg
- Selenium12mcg
- Zinc17mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Rachael Ray