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Suggest a better descriptionMix soups, wine and rice; let stand several hours in a baking dish. Arrange chicken breasts, which have been boned, skinned and split, on top of mixture in casserole; cover. Put in 350 degree oven for 1 hour. Remove cover; stir gravy and cook another hour. From . Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 253 | ||
Calories from Fat: 120 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 65.2mg | 20 % | |
Sodium 1324.3mg | 46 % | |
Potassium 323.7mg | 9 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 10.7g | ||
Protein 20.7g | 30 % | |
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: 253
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