Preheat oven to 350 degrees.
Rinse chicken & place in pot, cover chicken with water. Bring to a boil for 3 minutes or until cooked through. Pull chicken apart.
Cook rice for 5 minutes only. Pour rice into a 9x13 inch pan.
Add butter and soup, salt & pepper & parsley. Combine chicken with rice mixture. Then pour chicken broth and water over chicken & rice mixture just before putting the dish in the oven. Do not stir.
Bake for 30-45 minutes or until all liquid is soaked up into rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (474g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 403 (57%)|
|Amt Per Serving||% DV|
|Total Fat 44.7g||60 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 17.6g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 230.2mg||71 %|
|Sodium 973mg||34 %|
|Potassium 666.4mg||18 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 7g|
|Protein 66.2g||95 %|
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: 712
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