| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian3 |
6 |
servings |
INGREDIENTS
| 6 |
|
Chicken breasts |
|
|
Butter |
| 3 |
cn |
Cream of chicken; (10 oz) |
|
|
Soup |
| 3 |
tb |
Celery flakes |
| 2 |
tb |
Thyme; rubbed |
|
|
Salt to taste |
| 2 |
c |
Brown or yellow rice; cooked |
|
|
Chicken broth |
INSTRUCTIONS
Rinse chicken and pat dry. Sauté.in butter in ovenproof skillet; remove to
plate. Add soup to skillet, stirring to deglaze. Add celery flakes, thyme,
and salt. Stir in rice. Arrange chicken over top. Bake at 350F for 30
minutes, adding chicken broth if needed for desired consistency.
Per serving: 503 Calories (kcal); 27g Total Fat; (49% calories from fat);
61g Protein; 1g Carbohydrate; 186mg Cholesterol; 183mg Sodium Food
Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Your pain touches God’s heart”