Directions:
- Boil chicken with 1/2 stick butter, salt and pepper -
- After chicken is completely done, drain broth and keep.
- Debone chicken and shred or cut in chunks.
- Butter a 3 quart oven safe casserole, put rice in bottom of dish, lay chicken on top of rice (I always add more salt and pepper at this time) and pour your reserved broth (I even use canned broth if I need more) over rice and chicken - cut the remaining stick of butter and put on top and put casserole in a 350 to 400 degree oven and cook until rice is done - if mixture looks dry, pour in more broth and continue to cook. I usually leave in oven for an hour - Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 8910.9 Kcal (37308 kJ) | ||
| Calories from fat | 6581.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 731.32g | 1125% | |
|---|---|---|---|
| Cholesterol | 14200.61mg | 4734% | |
| Sodium | 705.38mg | 29% | |
| Potassium | 165.08mg | 4% | |
| Total Carbs | 119.99g | 40% | |
| Sugars | 59.15g | 237% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 672.05g | 1344% | |
| Vitamin C | 12.5mg | 21% | |
| Vitamin A | 35.5mg | 1183% | |
| Iron | 5915.1mg | 32862% | |
| Calcium | 9082.4mg | 908% | |
| Amount Per 100 g | |||
| Calories | 4300.28 Kcal (18004 kJ) | ||
| Calories from fat | 3176.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 352.92g | 1125% | |
|---|---|---|---|
| Cholesterol | 6853.03mg | 4734% | |
| Sodium | 340.4mg | 29% | |
| Potassium | 79.66mg | 4% | |
| Total Carbs | 57.9g | 40% | |
| Sugars | 28.55g | 237% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 324.32g | 1344% | |
| Vitamin C | 6mg | 21% | |
| Vitamin A | 17.1mg | 1183% | |
| Iron | 2854.6mg | 32862% | |
| Calcium | 4383mg | 908% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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