- Recipes Home
- Interest Groups
Chicken Atop Rice Recipe
|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|
Serving size: Complete recipe
Calories 4522 Calories from Fat 2091
% Daily Value*
Total Fat 232 g357.6%
Saturated Fat 72 g360%
Trans Fat 0 g
Cholesterol 1074.2 mg
Sodium 5402.3 mg225.1%
Total Carbohydrates 277 g92.3%
Dietary Fiber 10.9 g43.5%
Sugars 18.8 g
Protein 305 g610.4%
Vitamin A 78.5% Vitamin C 10.5%
Calcium 63% Iron 79.7%
*Based on a 2000 Calorie diet
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.