4 Serves
45 Mins
Preheat your oven to 175°C and gather a 1.5-quart casserole dish.
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NigerianVitamin E
5 mg / 15 mgVitamin K
169 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
262 µg / 400 µgCalcium
344 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
99 mg / 420 mgPhosphorus
499 mg / 1,250 mgPotassium
1223 mg / 4,700 mgSodium
1405 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
7 g / 28 gSugar
21 g / 50 gSaturated Fat
10 g / 20 gCholesterol
159 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
In the casserole dish, combine the cream of chicken soup, milk, broccoli florets, sliced carrots, broad beans, cooked chicken, black pepper, half of the red bell pepper, and half of the French-fried onions.
Place the dish in the oven and bake for 25 minutes until the mixture is hot and bubbling.
Remove the dish, stir the chicken mixture thoroughly, and top with the remaining French-fried onions.
Return to the oven and bake for an additional 5 minutes until the onion topping is golden brown.
21
g36
g17
g
