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Ingredientes
- 6 x chicken breasts
- Â Â butter
- 3 can cream of chicken, (10 ounce)
- Â Â soup
- 3 Tbsp. celery flakes
- 2 Tbsp. thyme, rubbed
- Â Â salt to taste
- 2 c. brown or possibly yellow rice, cooked
- Â Â chicken broth
Direcciones
- Rinse chicken and pat dry. Sauteein butter in ovenproof skillet; remove to plate. Add in soup to skillet, stirring to deglaze. Add in celery flakes, thyme, and salt. Stir in rice. Arrange chicken over top. Bake at 350F for 30 min, adding chicken broth if needed for desired consistency.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 377g | |
| Recipe makes 6 servings | |
| Calories 747 | |
| Calories from Fat 345 | 46% |
| Total Fat 38.83g | 49% |
| Saturated Fat 16.2g | 65% |
| Trans Fat 0.17g | |
| Cholesterol 142mg | 47% |
| Sodium 1303mg | 54% |
| Potassium 548mg | 16% |
| Total Carbs 60.05g | 16% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.49g | 1% |
| Protein 37.91g | 61% |
