In casserole dish combine chicken, cooked rice, and vegetables.
In frying pan, melt coconut oil, stir in onions and cook 1 minute. Stir in flour and cook 1 more minute. Whisk in chicken stock and simmer. Whisk in milk and simmer. When sauce has thickened pour over chicken mixture.
Sprinkle with parmesan and almonds.
Bake 350 degrees for 45 minutes to 1 hour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (296g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 51 (11%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 69.2mg||21 %|
|Sodium 224.5mg||8 %|
|Potassium 723.8mg||19 %|
|Total Carbohydrate 60g||18 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 54.8g|
|Protein 40.6g||58 %|
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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: 452
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