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Raciónes: 4-6 Servings
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Ingredientes
- 5-6 Chicken Breasts, boneless and skinless
- 3 Tablespoons Olive Oil
- 1 1/4 cup Long Grain White Rice (you can use brown, but the cooktime will be longer for the rice)
- 1 Can Low Fat, Low Sodium Cream of Chicken Soup
- 2 Cans Low Fat, Low Sodium Cream of Mushroom Soup
- Salt and Pepper
- Garlic Powder
Direcciones
- Lightly grease a 9x13 in. pan. In a skillet, heat the olive oil. While heating, season both sides of the chicken with salt, pepper and garlic. Place in the hot skillet and cook until lightly browned. Once done, set aside. Pour the rice and soups into the pan and cook until boiling. Preheat the oven to 350F degrees. While your oven in heating, continue to cook the rice. Once the rice is starting to plump, about 10-15 minutes, pour into the greased pan. Place the chicken on top and cover with foil. Bake for 1 hour. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 487g | |
| Recipe makes 4 servings | |
| Calories 827 | |
| Calories from Fat 371 | 45% |
| Total Fat 41.53g | 52% |
| Saturated Fat 9.9g | 40% |
| Trans Fat 0.23g | |
| Cholesterol 129mg | 43% |
| Sodium 1600mg | 67% |
| Potassium 619mg | 18% |
| Total Carbs 61.86g | 16% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.69g | 2% |
| Protein 48.28g | 77% |
