Try this Chicken and Rice Casserole recipe, or contribute your own.
Suggest a better description1. Place chicken in bowl. In cup, mix thyme, paprika, 1/2 t salt and 1/4 t pepper; sprinkle over chicken. Turn to coat. 2. In Dutch oven, heat oil over medium-heat; brown chicken in batches, 3 to 4 minutes each batch, removing chicken to plate after browning. To drippings in pan, add onions; saute 1 minute. Add remaining ingredients and remaining salt and pepper. Mix; top with chicken. Cover; bake 35 to 40 minutes or until chicken and rice are cooked. From: McCalls September 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3) ======================================================= =================== BBS: Computer Specialties BBS Date: 08-04-93 (17:07) Number: 60102 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING
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Serving Size: 1 Serving (889g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 368 | ||
Calories from Fat: 51 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 702.5mg | 24 % | |
Potassium 220.2mg | 6 % | |
Total Carbohydrate 70.6g | 21 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 68.2g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 368
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