| 14 cups | Cream of Mushroom Soup | |
| 8 (ea. 10.41 oz) | Chicken Leg, drumstick and thigh, meat and skin | |
| 6½ cups | Mushrooms, Champignon, Crimini, Button, Portobello, raw | |
| 1 cup | Onions, white or yellow, raw, chopped | |
| 1 cup | Cheddar, cheese, shredded | |
| 14½ lb | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:29 oz (calculated)Notes: 1 chicken leg with vegetables, sufficient as a main meal
- Temperature: 350 °F
- Roughly chop the mushrooms and onions.
- If you can get them, use pearl onions, either fresh or frozen.
- In a 9-by-13-inch baking dish, mix the chicken thighs, mushrooms and onions and arrange them evenly.
- Stir the cheese into the cream of mushroom soup and pour it over the chicken, mushrooms and onions.
- Bake for 1 hour or until the chicken is cooked through.
- Enjoy by itself or with a side of rice (or cauliflower rice for a low-carb option) topped with the sauce spooned over. You may want to reduce the amount of meat and vegetables in that case.
- You can store the chicken in an airtight container, about 3 days in the fridge and up to 6 months in the freezer. For best results, thaw the chicken overnight in the fridge and reheat in the microwave or in the oven.
Meal Prep Tip
- Calorie count1218 kcal
- % of calories by macros
Alcohol 2.5 % 31 kcal 4.4 g Fat 70.0 % 852 kcal 95 g Net Carbs 5.6 % 68 kcal 16.8 g Dietary Fiber 0.8 % 10 kcal 5.2 g Protein 21.1 % 257 kcal 65 g - Approx. WW SmartPoints™42.7
- Alcohol 4.4 g
- Cholesterol 429.7 mg
- Sodium 1172.6 mg
- Fat 95.1 g
- Saturated Fat 42.2 g
- Trans Fat 0.3 g
- Carbohydrates 22 g
- Dietary Fiber 5.2 g
- Total Sugars 10.3 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 64.5 g
- Calcium 225.4 mg
- Iron 3.7 mg
- Magnesium 92.1 mg
- Potassium 1355.2 mg
- Zinc 6.2 mg
- Vitamin A (Retinol Equivalents) 525.4 mcg
- Vitamin B12 2.1 mcg
- Vitamin C 7.7 mg
- Folate 56.2 mcg
- Folic Acid 0.3 mcg