Toledo Chicken

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Ingredients

  • 1 can cream of mushroom soup
  • 2 Tbsp. instant onion
  • 1/2 c. milk
  • 1 (10 oz.) pkg. frozen peas
  • 1 (4 oz.) can chopped pimento
  • salt and pepper to taste
  • 2 Tbsp. flour
  • 1 can sliced water chestnuts
  • 1 1/2 c. shredded Velveeta cheese
  • 2 c. cooked chicken
  • 1 can biscuits

Instructions

  1. Combine milk, flour and onion together.
  2. Cook until thick; stir in 1 cup cheese.
  3. Stir until melted.
  4. Mix with rest of ingredients. Put into 9 x 13-inch dish.
  5. Put biscuits on top.
  6. Bake at 400° for 20 minutes.
  7. Sprinkle rest of cheese on top and bake 5 to 10 minutes longer.
  8. Can use crackers instead of biscuits.

Nutrition & Diet Analysis (per serving)

448 kcal 22% DV
Protein Fat Carbs

Macronutrients

Protein 17.9g 36% DV
Total Fat 12.2g 16% DV
Carbs 67.1g 24% DV
Fiber 3.3g 12% DV
Sugar 17.7g 35% DV

Electrolytes

Sodium 10694mg 100% DV
Potassium 524mg 11% DV
Cholesterol 25mg 8% DV

Vitamins & Minerals

Vitamin A 92mcg 10% DV
Vitamin C 35.6mg 40% DV
Vitamin D 0.5mcg 2% DV
Calcium 283mg 22% DV
Iron 4.7mg 26% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

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