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Lobster Continental On Rice Recipe
|Whole chicken breast||3⁄4 Pound, split, skinned, and boned|
|Tarragon||1⁄8 Teaspoon, crushed|
|Condensed cheddar cheese soup||21 1⁄2 Ounce (2 Cans, 10 3/4 Ounces Each)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Sherry||1⁄3 Cup (5.33 tbs)|
|Cubed cooked lobster||2 Cup (32 tbs)|
|Frozen artichokes||9 Ounce, cooked and drained (1 Package)|
|Chopped tomatoes||1⁄2 Cup (8 tbs)|
|Cooked rice||3 Cup (48 tbs)|
|Chopped watercress||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2368 Calories from Fat 547
% Daily Value*
Total Fat 62 g94.6%
Saturated Fat 28.8 g144.1%
Trans Fat 0.1 g
Cholesterol 577.9 mg
Sodium 5123.2 mg213.5%
Total Carbohydrates 244 g81.5%
Dietary Fiber 16.7 g66.8%
Sugars 18.3 g
Protein 193 g385.2%
Vitamin A 129.6% Vitamin C 65.3%
Calcium 80.8% Iron 89.7%
*Based on a 2000 Calorie diet
In skillet, brown chicken with tarragon in butter.
Stir in soup, milk, and Sherry.
Add lobster, artichokes, and tomatoes.
Heat; stir now and then.
Meanwhile, combine rice and watercress.