Try this Chicken And Rice Casserole recipe, or contribute your own.
Suggest a better description1 Spread rice and cheese evenly over the bottom of a nonstick cooking-sprayed 9x 13 baking pan. Sprinkle lightly with salt. Pour hot water over mixture. Placechicken pieces over rice.2 Cream togetether cream of chicken soup and dryonion soup mix and spread evenly over chicken and rice. 3 Cover and bake 2hours at 350 degrees.
From Dana Thornock''s "Lean and Free 2000 Plus"
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Serving Size: 1 Serving (421g) | ||
Recipe Makes: 6 | ||
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Calories: 523 | ||
Calories from Fat: 182 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.2g | 27 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 78.4mg | 24 % | |
Sodium 1467.2mg | 51 % | |
Potassium 474.8mg | 12 % | |
Total Carbohydrate 54.6g | 16 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 52.1g | ||
Protein 29.1g | 42 % | |
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: 523
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