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Chicken Supreme Casserole Recipe
|Uncooked instant rice||1 Cup (16 tbs)|
|Carrot||1 , scraped and shredded|
|Celery stalk||1 , finely chopped|
|Minced fresh parsley||1 Tablespoon|
|Canned cut asparagus||15 Ounce, undrained (1 can)|
|Chicken breast halves||6 , skinned and boned|
|Soy sauce||1 Tablespoon|
|Canned cream of celery soup||10 3⁄4 Ounce (1 can)|
|Water||1 Cup (16 tbs)|
|Herb seasoned stuffing mix||1 Cup (16 tbs)|
Calories 289 Calories from Fat 29
% Daily Value*
Total Fat 3 g5.3%
Saturated Fat 0.58 g2.9%
Trans Fat 0 g
Cholesterol 50.5 mg
Sodium 747.3 mg31.1%
Total Carbohydrates 37 g12.5%
Dietary Fiber 3.7 g14.8%
Sugars 2.1 g
Protein 26 g52.1%
Vitamin A 53.2% Vitamin C 28.1%
Calcium 6.4% Iron 12.5%
*Based on a 2000 Calorie diet
Arrange chicken on top; sprinkle with soy sauce, salt, and pepper.
Cover and bake at 350° for 45 minutes.
Combine celery soup and water, mixing well.
Uncover chicken, and pour soup over top.
Sprinkle with the stuffing mix.
Bake, uncovered, 15 minutes or until lightly browned.