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Ingredientes
- 2/3 c. instant rice
- 2/3 c. water
- 2/3 tbsp. butter
- 3/4 c. minced onions
- 2 c. diced, cooked chicken
- 1 can Campbell's cream of chicken soup
- 1 env. Lipton dry instant tomato soup
Direcciones
- Bring water to a boil. Add in butter and rice. Bring back to boil; cover and remove from heat. Set aside. Fold cream of chicken soup into a greased (glass) bread pan. Level and spread layer of onions on top of soup base. Fold layer of 1/2 of rice on top of onions; spread diced chicken on top of onion. Spread remaining rice on top of chicken. Sprinkle envelope of dry tomato soup mix on top of rice. Dot with small dots of butter. Bake, uncovered, in moderate oven (375 degrees) for 35 to 40 min. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 6 servings | |
| Calories 258 | |
| Calories from Fat 112 | 43% |
| Total Fat 12.48g | 16% |
| Saturated Fat 3.99g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 415mg | 17% |
| Potassium 190mg | 5% |
| Total Carbs 22.55g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.54g | 1% |
| Protein 12.96g | 21% |
