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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 310.6
  • Total Fat: 2.1 g
  • Cholesterol: 72.3 mg
  • Sodium: 284.5 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 0.3 g
  • Protein: 31.3 g

View full nutritional breakdown of Chicken and Rice calories by ingredient
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Chicken and Rice

Submitted by: SHORTY1969


Number of Servings: 4

Ingredients

    3 Chicken Breast- Diced
    2 cups of Minute Rice
    1 can of Cream of Chicken Soup (98% fat free)


    Cook your chicken breast, this can be done anyway you prefer. I usually do it in the microwave, it's faster. The chicken comes out very juicy. While you are cooking the chicken, put the rice on to cook. When the chicken is done, dice it. Then add the diced chicken and the cream of chicken soup to the rice and mix all together. Then serve.

Directions

Makes 4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user SHORTY1969.






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Member Ratings For This Recipe

  • Added a can of peas and some fresh herbs. Comfort food, but a little salty. Next time I'll use healthy request as recommended above. - 1/10/11

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  • We used the healthy request campbell's soup instead (lower in sodium). The cream of chicken soup was a bit heavy for our liking. Next time we'll try it with cream of mushroom soup instead. - 8/29/10

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  • used cream of mushroom soup, added mushroom and 5 spears of asparagus chopped to 1 inch. yum - 8/7/10

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  • I heated the soup after adding 3/4 can of fat free milk. I pulled the chicken apart & added it to the soup. I put the white or brown rice in a bowl then mixed in the soup. The leftovers will be taken for lunch tomorrow. - 8/3/10

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  • My mother always makes this but with egg noddles and cream of mushroom soup. I love it! Very good comfort food. - 9/12/08

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  • The kids love this. We use boneless, skinless chicken thighs for more chicken flavor. - 7/11/08

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  • very high in solium. - 3/19/07

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  • Use real rice - it's better - 3/19/07

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  • I just love chicken and rice. - 3/14/07

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