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Chicken Olivia

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

45 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 cups chicken
cooked, chopped
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2 cups rice, cooked
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1 can soup, cream of chicken
canned
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¾ cup mayonnaise, light
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1 can water chestnuts
drained
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½ cup onions
chopped
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1 teaspoon lemon juice
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½ cup almonds
slivered
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2 cups corn flake crumbs
*
1 stick margarine
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Ingredients

Amount Measure Ingredient Features
473 ml chicken
cooked, chopped
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473 ml rice, cooked
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1 can soup, cream of chicken
canned
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177 ml mayonnaise, light
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1 can water chestnuts
drained
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118 ml onions
chopped
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5 ml lemon juice
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118 ml almonds
slivered
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473 ml corn flake crumbs
*
113 g margarine
* Camera

Directions

Preheat oven to 375℉ (190℃).

Mix chicken, rice, soup, mayonnaise, waterchestnuts, onion, and lemon juice in 9x13 inch dish.

Optional: Add 3 chopped hard- boiled eggs.

Bake 30 minutes.

Meanwhile, melt margarine in saucepan.

Stir in cornflake crumbs and almonds.

Spread topping on casserole.

Bake another 15 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 33629% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 580mg 24%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 3%
Sugars g
Protein 49g
Vitamin A 4% Vitamin C 8%
Calcium 4% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 
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