Chicken Casserole

Name: Chicken Casserole
Ingredients: 1 4-lb, chicken, stewed; 7 c. broth; 1 lb. noodles; 1/4 Ib. grated cheese; 1 can whole kernel corn; 1 can peas; 4 oz. mushrooms; 1 onion; 1 #2 1/2 can tomatoes; 1 green pepper

From Personal recipes, 1960

Recipe by Ethelyn Lay

Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

3253Calories

173 gProtein

434 gCarbs

86 gFat

Full nutrition (34 nutrients)

Calories3253 kcal

Protein173 g

Carbohydrates434 g

Fiber20 g

Sugars51 g

Total Fat86 g

Saturated Fat32 g

Monounsaturated Fat28 g

Polyunsaturated Fat13 g

Omega-30.2 g

Cholesterol276 mg

Sodium4511 mg

Potassium4162 mg

Calcium1182 mg

Iron22 mg

Magnesium429 mg

Phosphorus2475 mg

Zinc17 mg

Copper2.8 mg

Manganese4.6 mg

Vitamin D0.6 mcg

Vitamin C25 mg

Vitamin A395 mcg

Vitamin E2.7 mg

Vitamin K18 mcg

Vitamin B62.7 mg

Vitamin B122.1 mcg

Thiamin (B1)5 mg

Riboflavin (B2)4.4 mg

Niacin (B3)77 mg

Folate1212 mcg

Choline366 mg

Caffeine0 mg

Water2008 g

As published

This recipe was extracted from Personal recipes (1960) by Iona McConkie, page 8. The excerpt below is the record exactly as published.

CHICKEN CASSEROLE 1 4-lb, chicken, stewed 7 c. broth 1 lb. noodles _ 1/4 Ib. grated cheese 1 can whole kernel corn 1 can peas 4 oz. mushrooms 1 onion 1 #2 1/2 can tomatoes 1 green pepper

Cook this with the app: pantry check, scaling, and the assistant.