Cubed chicken baked in a casserole dish.
| 5 | oz. chicken breast |
| 1 | cup white rice |
| 1 | cup Cream of Chicken Soup |
| 1 | cup milk |
| 1 | tsp. butter |
| 1 | dash onion powder |
| 1 | dash pepper |
- Preheat oven to 425 degrees.
- Cube chicken into 1 inch pieces.
- Place chicken in greased 1.5 quart casserole dish and lightly sprinkle with pepper and onion powder.
- Bake for 14 minutes or until chicken is cooked. Stir chicken at 7 minutes.
- As chicken is baking: place cream of chicken soup, milk, butter, pepper, and onion powder in a medium sauce pan and bring to a boil over medium-high heat. Stir constantly with a whisk.
- Reduce cream of chicken mixture to a simmer.
- Combine cream of chicken mixture, chicken, and rice in casserole dish.
- Bake at 425 covered for 20-25 minutes or until rice is cooked.
Chicken, Rice, Main Dish, American, Bake
| Nutrition Facts | ||||||
Serving Size 396.4g |
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Amount Per Serving |
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Calories 348 Calories from Fat
86 |
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% Daily Value* |
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Total Fat
9.6g 15%
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Saturated Fat
3.3g 16%
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Cholesterol
76mg 25%
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Sodium
619mg 26%
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Total Carbohydrates
32.9g 11%
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Dietary Fiber
0.4g 2%
|
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Sugars
6.2g |
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Protein
29.8g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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