This recipe is from TV Guide. Grease a shallow baking pan large enough to accomodate the chicken breasts. Dredge chicken in flour to coat and place in pan. Spinkle dry soup, rice and vegetables over chicken. Mix soup and water and pour over chicken. Cover with foil and bake for 1 hour at 350 F. Posted to Recipe Archive - 30 Mar 97 by ted by: email@example.com on Mar 30, 97
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1991g)|
|Recipe Makes: 1|
|Calories from Fat: 225 (11%)|
|Amt Per Serving||% DV|
|Total Fat 25g||33 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 550.6mg||169 %|
|Sodium 4001.5mg||138 %|
|Potassium 3985.8mg||105 %|
|Total Carbohydrate 182.9g||54 %|
|Dietary Fiber 16g||64 %|
|Sugars, other 166.9g|
|Protein 240.8g||344 %|
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: 1975
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