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Saffron Chicken and Vegetables

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  Vegetable oil 2 Tablespoon
  Boneless chicken thighs 6 , skinned
  Frozen mixed vegetables 16 Ounce, thawed (Such As Broccoli, Red Peppers, Mushrooms And Onions, 1 Bag)
  Roasted garlic flavored chicken broth 14 1⁄2 Ounce (1 Can)
  Condensed cream of chicken soup 10 3⁄4 Ounce, condensed (1 Can)
  Condensed cream of mushroom soup 10 3⁄4 Ounce, undiluted (1 Can)
  Saffron yellow rice mix with seasonings 8 Ounce, uncooked (1 Package)
  Water 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Paprika 1 Teaspoon

1. Preheat oven to 350°F. Spray 3-quart casserole with nonstick cooking spray; set aside. Heat oil in large skillet over medium heat. Brown chicken on both sides; drain fat.
2. Meanwhile, combine vegetables, chicken broth, soups, rice mix with seasonings, water and salt in large bowl. Place mixture in prepared casserole. Top with chicken. Sprinkle with paprika, if desired. Cover; bake 1 1/2 hours or until chicken is no longer pink in center.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
90 Minutes
Ready In: 
105 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2193 Calories from Fat 520

% Daily Value*

Total Fat 58 g89.7%

Saturated Fat 11.7 g58.6%

Trans Fat 0.4 g

Cholesterol 371.1 mg123.7%

Sodium 5353.8 mg223.1%

Total Carbohydrates 298 g99.2%

Dietary Fiber 23.1 g92.2%

Sugars 10 g

Protein 126 g252.9%

Vitamin A 582.2% Vitamin C 84.5%

Calcium 23.7% Iron 66%

*Based on a 2000 Calorie diet

Saffron Chicken And Vegetables Recipe