Clean and dry chicken breasts. Salt and Pepper. Spray casserole dish with Pam and lay slices of bacon in bottom of pan.
Brown chicken in 1 tablespoon margarine. Remove chicken and place in casserole dish distributed evenly over bacon strips.
In same skillet saute chopped onion and celery till tender. Add both cans of undiluted soups and 1/2 can of white wine.
Mix over heat till combined. Add rice to liquid mixture. Bring to bubbly and pour over chicken breats.
Bake uncovered at 400 degrees till done. Approximately 45 minutes - 1 hour.
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|Serving Size: 1 Serving (326g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 126 (32%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 158.1mg||49 %|
|Sodium 796.9mg||27 %|
|Potassium 618.4mg||16 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 6.2g|
|Protein 56.5g||81 %|
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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: 392
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