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Chicken & Rice Casserole

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
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