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Curried Chicken Potato Topper Recipe
|Baking potatoes||4 Medium|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Sliced fresh mushrooms||8 Ounce|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|All purpose flour||2 Tablespoon|
|Hot water||1⁄4 Cup (4 tbs)|
|Skim milk||3⁄4 Cup (12 tbs)|
|White wine||1 Tablespoon|
|Curry powder||1 Teaspoon|
|Poultry seasoning||1⁄4 Teaspoon|
|Cooked chicken||2 Cup (32 tbs), cut into 1/2 inch cubes|
|Fresh chopped parsley||2 Tablespoon, or snipped|
Serving size: Complete recipe
Calories 1428 Calories from Fat 342
% Daily Value*
Total Fat 38 g58.6%
Saturated Fat 10.6 g52.9%
Trans Fat 0 g
Cholesterol 224.6 mg
Sodium 1481.8 mg61.7%
Total Carbohydrates 173 g57.8%
Dietary Fiber 16.9 g67.4%
Sugars 18.5 g
Protein 97 g194.8%
Vitamin A 233.2% Vitamin C 224.7%
Calcium 49.5% Iron 87.7%
*Based on a 2000 Calorie diet
In 2-qt casserole combine green pepper, celery, onion, carrot and mushrooms; cover.
Microwave at High 3 1/2 to 6 minutes, or until vegetables are tender-crisp.
In medium bowl combine bouillon, flour and water.
Blend in milk.
Microwave at High 2 1/2 to 5 minutes, or until slightly thickened, stirring after every minute.
Stir in wine and seasonings.
Add sauce and chicken to vegetables.
Microwave at High 2 1/2 to 4 1/2 minutes, or until hot.
Halve each baked potato lengthwise and flake center.
Spoon topping over potatoes.
Garnish with fresh parsley.