Try this Campbell's Rosemary Chicken and Rice recipe, or contribute your own.
Suggest a better descriptionIn 2-quart shallow baking dish mix soup, water, rosemary, pepper and rice. Arrange chicken on rice mixture. Sprinkle chicken with paprika. Bake at 400 degrees F for 30 minutes or until chicken is no longer pink and rice is done. Stir rice before serving.
* Substitute 3/4 cup uncooked regular long-grain rice for brown rice and increase water to 1 1/2 cups. Decrease cooking temperature to 375 degrees F.
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Serving Size: 1 Serving (319g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 310 | ||
Calories from Fat: 16 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 80.3mg | 3 % | |
Potassium 344.8mg | 9 % | |
Total Carbohydrate 39.8g | 12 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 38.3g | ||
Protein 30.5g | 44 % | |
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: 310
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