Chicken Atop Rice
|Quick cooking rice||1 1⁄2 Cup (24 tbs) (Uncooked)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can / 1 Cup)|
|Stalk celery||1 , chopped|
|Canned condensed cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Milk||10 1⁄2 Ounce (1 Soup Can)|
|Frying chicken||3 Pound, cut up|
|Poultry seasoning||2 Teaspoon|
In 2-quart (12 x 7) glass baking dish, combine rice, mushrooms, celery, soup and milk; mix well.
Cut larger pieces of chicken in half for uniform size.
Arrange on top of rice, skin-side up.
Sprinkle with salt, paprika and poultry seasoning.
Cook, covered with wax paper, 28 minutes or until chicken is done.
Serving size: Complete recipe
Calories 4454 Calories from Fat 2103
% Daily Value*
Total Fat 233 g358.9%
Saturated Fat 69.4 g347.1%
Trans Fat 0 g
Cholesterol 1074.1 mg358%
Sodium 5402.2 mg225.1%
Total Carbohydrates 277 g92.3%
Dietary Fiber 10.9 g43.5%
Sugars 18.8 g
Protein 300 g599.5%
Vitamin A 116.6% Vitamin C 46.8%
Calcium 77.9% Iron 147.7%
*Based on a 2000 Calorie diet