| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Poultry | 8 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Broiler-fryer Chicken |
| 1/8 | t | Pepper |
| 2 | t | Dried Parsley Flakes |
| 3 | c | Hot Cooked Rice |
| 1 | T | Salt |
| 1 | Chicken Soup * | |
| 1 | Onions ** |
INSTRUCTIONS
Chicken Soup should be a can of Condensed Cream Of Chicken Soup (10 3/4 ozs.) ** Onions to be whole onions, drained, (16 ozs) Cut chicken into pieces; cut each breast half into halves. Arrange chicken sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Sprinkle with salt and pepper. Cover loosely and microwave on high (100%) until chicken is done, 20 to 25 minutes. Remove chicken from dish; reserve juices. Stir soup and parsley flakes into chicken juices. Arrange chicken in dish, coating with soup mixture. Add onions. Cover loosely and microwave unti hot, 7 to 9 minutes. Serve with rice. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/microwav.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 323
Calories From Fat: 51
Total Fat: 5.7g
Cholesterol: 120.5mg
Sodium: 1204.5mg
Potassium: 449.7mg
Carbohydrates: 17g
Fiber: <1g
Sugar: <1g
Protein: 47.1g