Chicken Continental
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 181.7
- Total Fat: 5.4 g
- Cholesterol: 35.5 mg
- Sodium: 679.6 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 0.4 g
- Protein: 21.9 g
View full nutritional breakdown of Chicken Continental calories by ingredient
Introduction
chicken and rice casserole w/cheese toppingYou can make this one more low fat by using skim milk, low cal soup and non-fat cheese, I will sometimes add 1 cup fresh or thawed frozen broccoli to this recipe to give it more bulk and flavor of course that adds a few more calories chicken and rice casserole w/cheese topping
You can make this one more low fat by using skim milk, low cal soup and non-fat cheese, I will sometimes add 1 cup fresh or thawed frozen broccoli to this recipe to give it more bulk and flavor of course that adds a few more calories
Number of Servings: 8
Ingredients
-
3 skinless boneless chicken breasts cooked
2 cups Minute rice
1cup 1% milk
2 cups hot water
1 can cream of celery soup
1 tsp sage
1tsp celery salt
3 tbsp dried parsley
12 oz low fat cheddar/colby shreds
Directions
Cook chicken breasts (I usually bake but you can microwave if pressed for time)
Mix all other ingredients in medium mixing bowl and let them set.
After chicken has cooled enough to handle tear into pieces and put in bottom of 13x9 pan
Add rice mixture on top and spread evenly w/spatula
top with cheese
Bake at 325 degrees for 30 mins or until bubbly and heated through.
Make 8 good size servings
Number of Servings: 8
Recipe submitted by SparkPeople user TESTSUBJECT2009.
Mix all other ingredients in medium mixing bowl and let them set.
After chicken has cooled enough to handle tear into pieces and put in bottom of 13x9 pan
Add rice mixture on top and spread evenly w/spatula
top with cheese
Bake at 325 degrees for 30 mins or until bubbly and heated through.
Make 8 good size servings
Number of Servings: 8
Recipe submitted by SparkPeople user TESTSUBJECT2009.