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Chicken and Spinach Rollups Recipe
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package)|
|Herb seasoned stuffing||1 Cup (16 tbs)|
|Onion||1 Medium, finely chopped|
|Eggs||3 , beaten|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Thyme leaves||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Chicken breasts||6 , split boned and skinned|
|Sliced dried beef||2 1⁄2 Ounce (1 Jar)|
|Cream of celery soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Commercial sour cream||8 Ounce (1 Carton)|
Calories 809 Calories from Fat 343
% Daily Value*
Total Fat 38 g59.1%
Saturated Fat 18.3 g91.6%
Trans Fat 0.1 g
Cholesterol 393 mg
Sodium 1838.8 mg76.6%
Total Carbohydrates 33 g11%
Dietary Fiber 6.2 g24.7%
Sugars 6.6 g
Protein 81 g162.5%
Vitamin A 156.9% Vitamin C 47.4%
Calcium 28.8% Iron 29.4%
*Based on a 2000 Calorie diet
1.Take a big sized Dutch oven and heat margarine in it.
2.Put carrots, onion and celery in the oven and stir it well till the time onion becomes soft and transparent.
3.Put flour and cornstarch in the oven and let the ingredients cook for a minute on low heat.
4.Slowly, add chicken broth, slat and pepper and let the ingredints cook on medium flame for 8 minutes.
5.Keep stirring at regular intervals and once the carrots are cooked, lower the flame and put cheese in the soup and mix until it melts.
6.Serve the soup hot in bowls