Yield
25
Portion Size
185 g / 6.5 oz
Category
Chicken
Featured Maple Leaf Product: IQF Chicken Thigh (26344)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Thighs - IQF | 1.88 Kg | 4.14 Lbs |
| Campbell's Condensed Cream of Mushroom Soup | 1.4 L | 5.9 cups |
| Chicken Stock, prepared | 500 mL | 2.1 cups |
| Green Peppers, Fresh, thin strips | 300 mL | 1.3 cups |
| Breadcrumbs | 250 mL | 1.1 cups |
| Onions, Fresh, diced | 500 mL | 2.1 cups |
| Cheddar Cheese, shredded | 350 mL | 1.5 cups |
Method
- In a large pan, combine the condensed cream of mushroom soup, chicken stock, green peppers, onions and breadcrumbs. Cover and place into a preheated 350 F oven, bake for 20 minutes covered with foil.
- Remove from oven and open the foil. Gently mix in the chicken thigh strips and place in oven uncovered, heating the chicken to an internal temperature of 165 F (74 C).
- Covered each pan evenly with the shredded cheese and bake until cheese is melted.
Suggested Accompaniments
Garnish with fine chopped scallions (green onions). Serve with steamed rice with colourful vegetables (nutritional analysis not included in totals).
Nutritional Info per 185 g / 6.5 oz
| Calories (42.3% from fat) | 216 kcal |
| Fat | 10.0 gm |
| Saturated Fat | 2.87 gm |
| Trans Fat | 0.0 gm |
| Cholesterol | 60 mg |
| Sodium | 572 mg |
| Carbohydrates | 9.1 gm |
| Dietary Fiber | 1.0 gm |
| Sugars | 1.2 gm |
| Protein | 21.7 gm |
| Vitamin A | 0 RE |
| Vitamin C | 8 mg |
| Calcium | 60 mg |
| Iron | 1.39 mg |
| Potassium | 222 mg |
| Phosphorous | 169 mg |