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Ingredientes
- 3 lb chicken fryer cut into pcs
- 1 c. raw long-grain converted rice
- 1 can condensed cream of chicken soup
- 2/3 c. water
- 1 env dry onion soup mix
Direcciones
- Rinse chicken pcs and pat dry; set aside. Combine rice, cream of chicken soup and water in Crock-Pot; stir well to fold in soup. Place chicken pcs in a see-through roasting bag; add in onion soup mix. Shake bag to coat chicken pcs thoroughly. Puncture 4 to 6 holes in bottom of bag. Fold top of bag over chicken and place in Crock-Pot on top of rice. Cover and cook on Low for 8 to 10 hrs or possibly on High 4 to 5 hrs. Remove chicken pcs to hot platter. Serve with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 402g | |
| Recipe makes 4 servings | |
| Calories 761 | |
| Calories from Fat 357 | 47% |
| Total Fat 39.57g | 49% |
| Saturated Fat 11.28g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 1377mg | 57% |
| Potassium 592mg | 17% |
| Total Carbs 48.2g | 13% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.88g | 1% |
| Protein 48.8g | 78% |
