Try this Chicken Rice Casserole recipe, or contribute your own.
Suggest a better descriptionFrom: matejka@bga.com (Anita A. Matejka) Date: Thu, 18 Jul 1996 09:11:35 -0500 Recipe By: Cooking In Clay Soak top and bottom of a clay pot in water for at least 15 minutes. In a saucepan, combine rice in chicken broth until tender, about 15 minutes. In a skillet, heat oil over medium heat. Add chicken, celery, bell peppers, onions, and mushrooms. Cook until no pink remains in chicken and vegetables are tender. In the same skillet, combine rice mixture, and soups with the chicken mixture. Spoon into pot. Cover and place in a cold oven. Set temperature to 400. Bake for 45 minutes. Bake 15 minutes more without lid. Per serving: 210 Calories; 2g Fat (10% calories from fat); 24g Protein; 22g Carbohydrate; 29mg Cholesterol; 976mg Sodium Digest eat-lf.v096.n100 From the EAT-LF recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (245g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 105 | ||
Calories from Fat: 3 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 233.5mg | 8 % | |
Potassium 49.2mg | 1 % | |
Total Carbohydrate 22.5g | 7 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 22.1g | ||
Protein 2.3g | 3 % | |
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: 105
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