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Chef Freddy's Chicken & Rice Dinner

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

120 min

Ready

140 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 large chicken breast halves, boneless, skinless
* Camera
1 can soup, cream of chicken
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1 can soup, cream of celery
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1 can cream of mushroom soup
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1 can rice
soup can full, (not instant rice)
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¾ can milk
(soup can)
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teaspoon salt
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¼ teaspoon black pepper
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Ingredients

Amount Measure Ingredient Features
2 large chicken breast halves, boneless, skinless
* Camera
1 can soup, cream of chicken
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1 can soup, cream of celery
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1 can cream of mushroom soup
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1 can rice
soup can full, (not instant rice)
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0.8 can milk
(soup can)
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0.6 ml salt
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1.3 ml black pepper
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Directions

Mix the soups, milk and the rice, and pour into a 9 x13 inch baking pan Split the chicken breasts into 4 equal parts and place them on top of the soup mix. Season with the salt and pepper and whatever else you prefer. Bake in a 300℉ (150℃) oven for 2 hours. Garnish as desired and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 35632% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 1645mg 69%
Total Carbohydrate 18g 18%
Dietary Fiber 1g 4%
Sugars g
Protein 15g
Vitamin A 8% Vitamin C 0%
Calcium 6% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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