Sprinkle chicken breasts with salt, pepper and paprika. Mix chicken broth, uncooked rice, onion soup mix, cream soup and pimientos together; put in an 11x7x1 1/2-inch baking dish. Place chicken breasts on top of rice mixture. cover dish with foil, and freeze. To prepare for serving, thaw chicken dish. Bake uncovered in a preheated 375 degree oven 1 1/4 hours or until chicken and rice anre tender. Per serving: 376 Calories; 9g Fat (21% calories from fat); 26g Protein; 46g Carbohydrate; 53mg Cholesterol; 1606mg Sodium Serving Ideas : Marinated Veggies*, dinner rolls Recipe by: Once-A-Month Cooking Posted to KitMailbox Digest by Sandy
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|Serving Size: 1 Serving (795g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 211 (20%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 461.4mg||142 %|
|Sodium 914mg||32 %|
|Potassium 1622.7mg||43 %|
|Total Carbohydrate 51.1g||15 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 50.6g|
|Protein 145.6g||208 %|
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Calories per serving: 1040
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