Chicken & Rice Bake Recipe

Summary

MethodMain Ingredient

Ingredients

 Chicken breasts3
 Water3 Cup (48 tbs)
 Salt1 Teaspoon
 Peppercorns4
 Precooked rice2 Cup (32 tbs)
 Chicken gravy1 Can (10 oz)
 Butter/Margarine1 Tablespoon
 Bread stuffing1⁄2 Cup (8 tbs) (Ready Mix)

Nutrition Facts

Serving size: Complete recipe

Calories 1567 Calories from Fat 397

% Daily Value*

Total Fat 44 g68.3%

Saturated Fat 10.1 g50.5%

Trans Fat 0.1 g

Cholesterol 331.5 mg

Sodium 2427 mg101.1%

Total Carbohydrates 129 g43%

Dietary Fiber 1.9 g7.4%

Sugars 0.6 g

Protein 151 g302.4%

Vitamin A 11.4% Vitamin C 10.3%

Calcium 8.1% Iron 51.4%

*Based on a 2000 Calorie diet

Directions

1. Combine chicken breasts with water, salt, peppercorns and celery tops in a medium-size saucepan; cover. Cook 20 minutes, or until tender. Strain broth into a 4-cup measure; pour in water, if necessary, to make 2 1/2 cups.
2. Let chicken stand until cool enough to handle, then remove skin and bones; cut meat into serving-size pieces.
3. Cook rice in 2 cups of the broth in same saucepan, following label directions. Stir remaining 1/2 cup broth into chicken gravy in small saucepan; heat slowly just until bubbly.
4. Spoon rice into 8-cup baking dish; top with chicken pieces; pour gravy over. Melt butter or margarine in small saucepan; stir in bread stuffing. Sprinkle on top.
5. Bake in a hot oven (400°) 20 minutes, or until bubbly-hot.
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