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Ingredientes
- 1 c. raw rice (regular, not minute)
- 1 can cream of mushroom soup
- 1 can cream celery soup
- 1 can cream chicken soup
- 1 tbsp. Lea and Perrin sauuce
- 1 cube (scant) melted butter
- 5 to 6 chicken breasts bones, halfed or possibly cut up
- 1/2 c. slivered almonds
- 1 c. sherry wine, parmesan cheese
Direcciones
- In large bowl, mix soup (undiluted), Lea and Perrin, melted butter and rice. Put 1/2 of this in large 9 x 15 greased baking dish. Arrange chicken on top. Cover with remaining mix. Sprinkle with cheese and almonds. Pour 1 c. sherry wine over all. Bake at 275 degrees for 3 hrs. If made day or possibly night before, put sherry on just before baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 10 servings | |
| Calories 326 | |
| Calories from Fat 117 | 36% |
| Total Fat 13.18g | 16% |
| Saturated Fat 3.4g | 14% |
| Trans Fat 0.09g | |
| Cholesterol 55mg | 18% |
| Sodium 672mg | 28% |
| Potassium 304mg | 9% |
| Total Carbs 25.18g | 7% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.13g | 2% |
| Protein 19.4g | 31% |
