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Chicken Stuffed With Rice

American.Kitchen's picture
  Cream of mushroom soup 3⁄4 Cup (12 tbs)
  Chicken broth 1 Cup (16 tbs)
  Instant rice 1 Cup (16 tbs)
  Salt To Taste
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chickens 6 Pound (2 Chicken, 3 Pound Each)
  Thinly slivered orange peel 2 Tablespoon
  Orange juice 1⁄4 Cup (4 tbs)
  Light corn syrup 1⁄2 Cup (8 tbs)
  Ginger 1⁄4 Teaspoon
  Monosodium glutamate 1⁄2 Teaspoon

Combine soup, chicken broth, rice, salt and butter in saucepan; cover.
Cook according to package directions for rice; let stand for 15 minutes.
Stuff chickens loosely with part of the rice mixture; place in shallow roasting pan.
Bake at 350 degrees for 1 hour.
Spoon remaining rice mixture around chickens; bake for 30 minutes.
Combine orange peel, orange juice, corn syrup, ginger and monosodium glutamate; brush on chickens.
Bake for 15 minutes longer; let chickens stand for about 15 minutes before carving.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Chicken

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7636 Calories from Fat 4200

% Daily Value*

Total Fat 467 g718.5%

Saturated Fat 148.8 g743.8%

Trans Fat 0 g

Cholesterol 2162 mg720.7%

Sodium 4998.1 mg208.3%

Total Carbohydrates 310 g103.2%

Dietary Fiber 7.5 g30.1%

Sugars 54.7 g

Protein 528 g1056.9%

Vitamin A 110.4% Vitamin C 192.3%

Calcium 49.7% Iron 173%

*Based on a 2000 Calorie diet

Chicken Stuffed With Rice Recipe