Cook rice according to package directions. Blend in soup and next 6 ingredients; mix gently. Add broth and mix. Spread in a 13x9x2 inch dish. Sprinkle with topping; bake at 350^ 1 hour. Recipe By : Connecticut Cooks III
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|Serving Size: 1 Serving (278g)|
|Recipe Makes: 8|
|Calories from Fat: 286 (58%)|
|Amt Per Serving||% DV|
|Total Fat 31.8g||42 %|
|Saturated Fat 12.9g||64 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 5g|
|Cholesterol 116.1mg||36 %|
|Sodium 717.5mg||25 %|
|Potassium 404.1mg||11 %|
|Total Carbohydrate 25.2g||7 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 22.3g|
|Protein 26.1g||37 %|
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Calories per serving: 490
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