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Chicken & Rice Casserole

DIETS: LC
Serves 4

Ingredients: 
  • 4 (4-6 ounce) chicken breasts, thawed
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon paprika
  • 1/2 cup vegetable oil
  • 2 cups instant rice
  • 2 (10 ounce) cans cream of celery soup
  • 1 cup milk
  • 1 envelope onion soup mix

Instructions: 
  • Preheat oven to 300F.
  • Grease a 9" x 13" baking pan.
  • Mix the flour, salt, pepper and paprika.
  • Dry chicken breasts with a paper towel and dredge in the flour mixture above until well coated. 
  • Heat the oil in a large fry pan and fry chicken until browned on all sides.  Remove from pan and set aside. 
  • Put soup and milk in a large saucepan and heat until lightly boiling (be careful not to scald). 
  • Remove from heat, add rice and mix well.  Pour into the greased baking pan. 
  • Place chicken breasts on top of rice mixture.
  • Sprinkle the package of onion soup mix over chicken.
  • Cover tightly with aluminum foil.
  • Bake for 2 hours or until chicken is fully cooked. 
  • Serve immediately!

Nutrition Info Per Serving: 
Calories 556.6
Total Fat 18.5 g
Saturated Fat 8.4 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 2.1 g
Cholesterol 58.9 mg
Sodium 2,813.5 mg
Potassium 269.5 mg
Total Carbohydrate 75.2 g
Dietary Fiber 3.0 g
Sugars 3.5 g
Protein 24.0 g
*I am not a doctor.  The information on this platform is not a claim to treat, cure, prevent or diagnose any illness.  These remedies are intended to aid the healing process within your body (in correlation with existing traditional treatments).  Please talk to your family doctor before trying any natural remedies (especially if you are pregnant, nursing, or on prescription medication).  
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