1. Preheat oven to 350° F.
2. Coat 13 x 9-inch glass baking dish with non-stick cooking spray.
3. Stir together soup, chicken, rice, 1 can of onions, milk, soy sauce, oregano and black pepper in a large bowl. Add the beans and stir until well blended. Pour into the baking dish. Bake 30 minutes or until bubbly.
4. Stir the bean mixture. Coarsely crumble the remaining onions and sprinkle evenly over beans. Top with almonds and bake 10 to 15 minutes or until almonds are light golden brown.
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|Serving Size: 1 serving (285g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 288 (43%)|
|Amt Per Serving||% DV|
|Total Fat 32g||43 %|
|Saturated Fat 11.3g||56 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 47mg||14 %|
|Sodium 1277.1mg||44 %|
|Potassium 311mg||8 %|
|Total Carbohydrate 61.6g||18 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 60.5g|
|Protein 20.4g||29 %|
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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: 664
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