Chicken rice-bowl with cream of chicken sauce, and personal toppings. :)
Heidi's recipe
[Chol 25g, Sodium 166mg]
Source: Wendy Lewis (via Terri Birkes)
Prepare cooked rice.
Boil chicken, carrots, onion, basil, salt and pepper on LOW until chicken is done. Remove chicken and shred with forks. Reserve broth and vegetables.
Heat cream of chicken soup, using the chicken broth/vegetables to thin the soup. Sauce will thin as it simmers, about 1 hour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1536g) | ||
Recipe Makes: Servings | ||
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Calories: 2225 | ||
Calories from Fat: 1080 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 120g | 160 % | |
Saturated Fat 45.3g | 226 % | |
Monounsaturated Fat 42.9g | ||
Polyunsanturated Fat 20.1g | ||
Cholesterol 640.6mg | 197 % | |
Sodium 2888.2mg | 100 % | |
Potassium 3754.6mg | 99 % | |
Total Carbohydrate 69.7g | 20 % | |
Dietary Fiber 16.2g | 65 % | |
Sugars, other 53.4g | ||
Protein 214.2g | 306 % | |
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: 2225
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