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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (349g) Recipe makes 6 servings |
||
| Calories 546 | ||
| Calories from Fat 263 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.3g | 45% | |
| Saturated Fat 8.3g | 41% | |
| Monounsaturated Fat 11.7g | ||
| Polyunsaturated Fat 6.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 123mg | 41% | |
| Sodium 1011mg | 42% | |
| Potassium 388mg | 11% | |
| Total Carbohydrate 34.8g | 11% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 1.1g | ||
| Protein 33.3g | 66% | |
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By: Kim D.
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Found this recipe in the "Flavors of Fredricksburg" cookbook. It's so easy to prepare!
SERVES 6
Ingredients
- 1 cup uncooked rice
- 2 (10 3/4 ounce) cans cream of chicken soup
- 1 1/2 cups water
- 1 large chicken, cut into pieces
- salt, to taste
- pepper, to taste
- 1/2 (1 1/4 ounce) package dry onion soup mix
Directions
1
Preheat oven to 350°F.2
Place rice in the bottom of a large greased casserole dish.3
In a mixing bowl, combine both cans of soup with water.4
Pour some of the soup mixture over the rice and let stand a few minutes.5
Place chicken pieces on top of rice.6
Salt and pepper to taste.7
Pour remaining soup on top.8
Top with remaining dry onion soup mix.9
Cover, put in the oven and forget about it for about 1 1/2- 2 hours.
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Featured Reviews for This Recipe
From: Roxygirl in Colorado
On Feb 12, 2008
I made this for a dinner with my father in law, aunt/uncle and they all loved this. The mixing of the soup/rice and letting set first ensured that my rice was perfectly moist. I followed the baking directions of Michelle's Forgotten Chicken at 200 degrees for 4 hours and it worked great. I did brown my chicken pieces first in a cast iron skillet (bit of short) first. I served with broccoli, carrots, crescent rolls, and a wonderful cherry parfait (by Nicole Brumnet). Thanks Kim! Roxygirl
From: mandabears
On Sep 26, 2006
i learned to make this recipe in 1978 in nursing school from Mrs. Perkins who was the nutritional instructor. her DH was a VP for Campbell's and she was as exciting as a can of cream of celery soup. the recipe is easy and delicious and one that my whole family loves. I use split breasts, too, and cream of mushroom soup.
From: Miss Annie
On Nov 13, 2002
This dish was so easy to prepare and cook. The flavor was creamy and pleasing. I used one can of low fat soup and one regular can of soup, and it turned out very well. I used chicken breasts with bones, so I cooked the rice for 30 minutes before adding the chicken and remaining sauce. I cooked the chicken breast for 40 minutes, and the meat turned out moist. I will make this dish again. Thanks for sharing it!
From: TIMEONMYHANDS HINNANT
On Feb 12, 2003
So easy to fix and the rice was the best I have ever ate. I followed the directions and it turned out great. I would not change a thing
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