Can also be done in a slow cooker. Mix ingredients and cook on low for 2 to 3 hours.
Cook rice according to directions. (2 cups of dry, non-instant rice should make about 4 cups of cooked rice)
In the appropriate sized frying pan, dice chicken and cook until center is not pink. Set aside. Melt butter in pan. Saute Onion, Celery and Green Pepper until onion is soft. In 2 qt. saucepan mix together evaporated milk and cream of mushroom soup. Add all remaining ingredients except the rice and heat over medium heat until mixture reaches desired temperature
Serve over rice and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1093g) | ||
Recipe Makes: 4 | ||
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Calories: 1279 | ||
Calories from Fat: 391 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.4g | 58 % | |
Saturated Fat 16.1g | 81 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 165.9mg | 51 % | |
Sodium 1071.3mg | 37 % | |
Potassium 842mg | 22 % | |
Total Carbohydrate 163.1g | 48 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 155.2g | ||
Protein 53.6g | 77 % | |
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: 1279
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