|
Chicken and Mushroom Casserole |
| Yield: 6 servings |
Ingridients:
4 lb chicken
16 oz bottle Italian dressing
6 cup white wine
1 lb fresh mushrooms
2 each garlic clove
4 can chicken gravy |
Preparation:
Wash and trim mushrooms and cut in half. In large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. Cover and marinate in refrigerator overnight. Remove chicken and mushrooms and measure 2 cups of marinade. Pour remaining marinade into another container. Return chicken and mushrooms to casserole. Mix 2 cups marinade with cans of gravy and pour over chicken. Bake at 325 degree for 1 1/2 hours. Serve hot over rice, potatoes or biscuits. Note 1: Remaining marinade can be frozen for later use as marinade for barbeque. |
|
| |
|
|
|
|
|
| Proximates |
|
|
| Water |
g |
665.48 |
| Energy |
kcal |
1482 |
| Protein |
g |
73.9 |
| Total lipid (fat) |
g |
104.19 |
| Ash |
g |
8.23 |
| Carbohydrate, by difference |
g |
23.89 |
| Fiber, total dietary |
g |
1.8 |
| Minerals |
|
|
| Calcium, Ca |
mg |
127 |
| Iron, Fe |
mg |
6.34 |
| Magnesium, Mg |
mg |
85 |
| Phosphorus, P |
mg |
537 |
| Potassium, K |
mg |
1138 |
| Sodium, Na |
mg |
1970 |
| Zinc, Zn |
mg |
8.23 |
| Copper, Cu |
mg |
0.819 |
| Manganese, Mn |
mg |
1.628 |
| Selenium, Se |
mcg |
70.2 |
| Vitamins |
|
|
| Vitamin C |
mg |
2.3 |
| Thiamin |
mg |
0.249 |
| Riboflavin |
mg |
0.889 |
| Niacin |
mg |
17.228 |
| Pantothenic acid |
mg |
3.444 |
| Vitamin B-6 |
mg |
0.594 |
| Folate |
mcg |
32 |
| Vitamin B-12 |
mcg |
0.9 |
| Vitamin A, IU |
IU |
1726 |
| Vitamin E |
mg_ATE |
9.301 |
| Lipids |
|
|
| Fatty acids, total saturated |
g |
23.486 |
| Fatty acids, total monounsaturated |
g |
35.383 |
| Fatty acids, total polyunsaturated |
g |
37.059 |
| Cholesterol |
mg |
240 |
|
|
