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Chicken Livers with Rice Recipe
|Onion||3 Tablespoon, minced|
|Packaged precooked rice||1 1⁄3 Cup (21.33 tbs)|
|Chicken livers||1⁄2 Pound, cut into 1 inch pieces|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Condensed cream of chicken soup||10 1⁄2 Ounce, undiluted|
|Milk||1⁄2 Cup (8 tbs)|
|Parsley||1 Tablespoon, chopped|
Calories 526 Calories from Fat 141
% Daily Value*
Total Fat 16 g24.3%
Saturated Fat 7.5 g37.7%
Trans Fat 0.1 g
Cholesterol 422 mg
Sodium 1126.5 mg46.9%
Total Carbohydrates 65 g21.7%
Dietary Fiber 2 g8%
Sugars 4.6 g
Protein 29 g57.2%
Vitamin A 282% Vitamin C 53.3%
Calcium 11.3% Iron 75%
*Based on a 2000 Calorie diet
In saucepan, in 1 tablespoon hot butter, saute onion until tender; add to rice; cook as label directs.
Meanwhile, lightly roll chicken livers in mixture of flour, salt and pepper; saute in same skillet in 3 tablespoons butter until browned.
In 1 1/2-quart casserole, combine soup, rice, livers and rest of ingredients.
Bake, uncovered, 30 minutes.