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Baked Chicken & Rice in Cups

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Ingredients
  Thinly sliced green onion 2 Tablespoon
  Butter/Margarine 1 Tablespoon
  Chopped celery 1 Cup (16 tbs)
  Precooked rice 1 1⁄4 Cup (20 tbs) (Packaged)
  Condensed cream of chicken soup 1 Can (10 oz), condensed
  Milk 1 1⁄2 Cup (24 tbs)
  Soy sauce 2 Tablespoon
  Diced cooked chicken 1 1⁄2 Cup (24 tbs)
  Canned chopped mushrooms 4 Ounce, drained (1 Can)
  Canned pimientos 2 Ounce, drained and sliced (1 Can Or Jar)
  Canned chow mein noodles 3 Ounce (1 Can)
Directions

1. Saute onion in butter or margarine until soft in a large frying pan; stir in celery and rice; cook 1 minute longer.
2. Stir in soup, milk, soy sauce, chicken, mushrooms and pimientos; heat to boiling. Spoon into a 7-cup baking dish; cover.
3. Bake in moderate oven (375°) 20 minutes; uncover. Sprinkle noodles over top. Bake 10 minutes longer, or until noodles are hot.

Recipe Summary

Method: 
Baked
Ingredient: 
Chicken

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1712 Calories from Fat 566

% Daily Value*

Total Fat 65 g100%

Saturated Fat 22.2 g111.1%

Trans Fat 0 g

Cholesterol 335.1 mg111.7%

Sodium 3596 mg149.8%

Total Carbohydrates 170 g56.7%

Dietary Fiber 9.4 g37.6%

Sugars 24 g

Protein 109 g218.7%

Vitamin A 107.5% Vitamin C 123%

Calcium 56% Iron 75%

*Based on a 2000 Calorie diet

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Baked Chicken & Rice In Cups Recipe