Chicken And Rice Bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Crowd pleas, Main dishes, Not yet tri, Poultry, Rice | 50 | Servings | |
INGREDIENTS
| 50 | Chicken pieces, skinless | |
| skin removed | ||
| 5 | qt | Water, boiling |
| 3 | c | Onions, chopped |
| 3 | qt | Low fat cream of mushroom |
| soup | ||
| 3 | qt | Brown rice |
| 3/4 | c | Chicken broth |
| 2 | T | Salt |
| 2 | T | Curry powder |
INSTRUCTIONS
Mix together all ingredients except chicken broth and chicken. Place in 5 greased 9"x13" baking pans (4 qt capacity). and bake at 350F, covered, for 1 hour. Place chicken on top and pour broth over all.. Bake for another 1 1/4 hours, uncovered, adding a little water if rice becomes too dry. Recipe by: Living More With Less by Doris Janzen Longacre, adapted Posted to Digest eat-lf.v097.n011 by Jenny Herl <jlherl@uiuc.edu> on Jan 12, 1998
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“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
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Calories: 174
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 396.1mg
Potassium: 50.9mg
Carbohydrates: 39.6g
Fiber: 3.1g
Sugar: <1g
Protein: 3.8g