Try this Chicken and Roasted Garlic Risotto by LMB recipe, or contribute your own.
Suggest a better descriptionHeat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
Remove the chicken from the skillet. Stir the soups and water in the skillet and heat to a boil. Stir in the rice and vegetables.
Return the chicken to the skillet.
Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Remove the skillet from the heat. Let stand for 5 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (7061g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 11284 | ||
Calories from Fat: 5720 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 635.5g | 847 % | |
Saturated Fat 183.5g | 918 % | |
Monounsaturated Fat 249.1g | ||
Polyunsanturated Fat 139.6g | ||
Cholesterol 2845.3mg | 875 % | |
Sodium 143873.9mg | 4961 % | |
Potassium 12715.6mg | 335 % | |
Total Carbohydrate 508.8g | 150 % | |
Dietary Fiber 17.5g | 70 % | |
Sugars, other 491.3g | ||
Protein 828.4g | 1183 % | |
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: 11284
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