Try this Chicken & Rice recipe, or contribute your own.
Suggest a better descriptionPreheat 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.
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Serving Size: 1 (474g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 712 | ||
Calories from Fat: 403 (57%) | ||
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Amt Per Serving | % DV | |
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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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