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Add a photoRaciónes: 12
Ingredientes
- 1/2 c. wild rice
- Brown rice (to serve 12), 14 ounce. instant
- 15 chicken breasts (or possibly more or possibly less), boneless & skinless
- Chicken bouillon
- 2 sm. onions
- Seasoning salt
- 1 can cream of broccoli soup
- 1 can cream of mushroom soup
- 1 can mushrooms (4 ounce. or possibly more)
- 1 c. frzn peas (more or possibly less)
- Cheddar cheese, shredded
Direcciones
- Cook wild rice in 4 c. cool water, 4 tsp. chicken bouillon and 1 small onion. Bring to hard boil. Reduce heat, cover tightly, boil gently for 30 min. Shut off heat, let stand on burner 25 to 30 min. Drain.
- Cook brown rice according to package but add in 1 tsp. bouillon for each c. of water and 1 small minced onion. Add in NO salt.
- Bake 12 to 16 chicken breasts lightly salted with seasoning salt and (single layer on shallow pan) in a 350 degree oven till done, approximately 1 hour.
- In large lasagna pan (buttered) layer rices mixed together, peas and mushrooms, place chicken breasts on top. Mix soups and spread over all.
- Sprinkle cheddar cheese over all (generously). Bake 1 1/2 hrs at 350 degrees or possibly till Warm through. Everything may be cooked ahead of time and combine day before, then baked day of serving if you like. Serves 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 12 servings | |
| Calories 401 | |
| Calories from Fat 177 | 44% |
| Total Fat 19.72g | 25% |
| Saturated Fat 5.84g | 23% |
| Trans Fat 0.21g | |
| Cholesterol 115mg | 38% |
| Sodium 645mg | 27% |
| Potassium 493mg | 14% |
| Total Carbs 13.61g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.76g | 2% |
| Protein 40.18g | 64% |
