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Suggest a better descriptionPAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. OVEN 1. PLACE 2 LB (1 QT) UNCOOKED RICE IN EACH GREASED PAN. POUR 1 1/4 QT WATER OVER RICE IN EACH PAN; STIR. 2. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. PLACE AN EQUAL QUANTITY OF CHICKEN EVENLY OVER RICE AND WATER IN EACH PAN. 3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. ADD SOUP AND GRAVY BASE; STIR. 4. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER. 5. STIR BUTTER OR MARGARINE AND FLOUR MIXTURE INTO MILK MIXTURE; COOK UNTIL THICKENED, STIRRING CONSTANTLY. 6. ADD DEHYDRATED ONION SOUP; MIX WELL. POUR AN EQUAL QUANTITY OF SAUCE OVER CHICKEN IN EACH PAN. 7. COVER; BAKE 1 1/4 HOURS. 8. REMOVE COVER; BAKE 30 MINUTES OR UNTIL DONE (180 F.). NOTE: 1. IN STEP 2, 65 LB CHICKEN, BROILER-FRYER, CUT-UP, OR 82 LBS CHICKEN BROILER-FRYER, QUARTERED MAY BE USED. NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. NOTE: 3. IN STEP 7, IF CONVECTION OVER IS USED, BAKE AT 350 F. 1 HOUR; IN STEP 8, BAKE 15 MINUTES OR UNTIL TENDER. NOTE: 4. TWO NO. 10 SCOOPS MAY BE USED TO SERVE RICE. SEE RECIPE NO. A00400 Recipe Number: L14500 SERVING SIZE: 2 PIECES P From the
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Serving Size: 1 Serving (606g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 373 | ||
Calories from Fat: 12 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 19.4mg | 6 % | |
Sodium 586.2mg | 20 % | |
Potassium 1727.4mg | 45 % | |
Total Carbohydrate 54.3g | 16 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 54.1g | ||
Protein 35.3g | 50 % | |
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: 373
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