In large saucepan, place chicken, water, onion, celery and salt.
Bring to a boil, cover and simmer on low heat 1 hour.
Remove skin and cut chicken into bite-size pieces.
Strain liquid and use to cook rice according to package directions.
In large frypan, place 1/4 cup of the butter over medium heat.
Add mushrooms and saute. Stir in soup and sour cream.
Add rice, chicken, pimento and water chestnuts.
Place in casserole; sprinkle with almonds and remaining butter.
Bake in 350F. oven 1 hour.
Makes 8 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (228g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 222 (69%)|
|Amt Per Serving||% DV|
|Total Fat 24.6g||33 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 97.4mg||30 %|
|Sodium 285.8mg||10 %|
|Potassium 402.6mg||11 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 4.2g|
|Protein 20.5g||29 %|
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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: 320
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