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Baked Chicken Pancakes Recipe
|Green pepper||1 , cored, seeded and diced|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Mushrooms||1⁄2 Pound, thinly sliced|
|Heavy cream||3 Tablespoon, mixed|
|Cooked chicken||4 Cup (64 tbs), diced|
|Shelled cooked shrimp||125 Gram (1 Cup)|
|Mornay sauce||315 Milliliter (1 1/4 Cups)|
|Parmesan cheese||2 Tablespoon, grated|
Calories 968 Calories from Fat 464
% Daily Value*
Total Fat 53 g80.8%
Saturated Fat 15.7 g78.6%
Trans Fat 0 g
Cholesterol 258.3 mg
Sodium 863.6 mg36%
Total Carbohydrates 67 g22.3%
Dietary Fiber 4.1 g16.3%
Sugars 20 g
Protein 58 g116.9%
Vitamin A 33.8% Vitamin C 58.7%
Calcium 22.4% Iron 28.9%
*Based on a 2000 Calorie diet
Melt the butter in a saucepan and add the pepper and onion.
Fry, stirring constantly, for 6 to 8 minutes or until the onion is golden.
Add the garlic and mushrooms and fry for 4 minutes, stirring.
Stir in the cream mixture, the salt and pepper, paprika, chicken and shrimp.
Cook, stirring constantly, until the mixture has thickened.
Remove the pan from the heat.
Put one pancake into a round baking dish and spread over one-fifth of the mixture.
Top with another pancake and continue making layers, ending with a pancake.
Pour the mornay sauce over the top and sprinkle with the Parmesan cheese.
Bake in the oven for 30 minutes or until the top is well browned.