Baked Chicken Breasts and Rice Recipe

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Ingredients:

Serving

1 1/2 cups uncooked white rice (not instant )
1 (10 3/4 oz) can cream of chicken soup
1 (10 3/4 oz) can cream of celery soup
1 (10 3/4 oz) can cream of mushroom soup
1/4 cup sherry wine
1/2 cup slivered almonds
8 chicken breasts
1/2 cup butter, melted
salt
parmesan cheese
paprika

Directions:

Wash and dry chicken breasts.
Place the uncooked rice in the bottom of a 9X11 baking pan.
Mix soups, sherry and butter together and pour a little over the rice to moisten it.
Salt the chicken breasts and place the salted chicken breasts on the rice.
(It is okay if they overlap some).
Pour the rest of the liquid on the breasts.
Sprinkle parmesan cheese, almonds and paprika on top.
Note: Do not add any moisture to the soups.
The only liquid is the wine.
Bake 2 1/2 hours uncovered at 275 degrees.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	406.6 Kcal (1702 kJ)
Calories from fat	176.33 Kcal
		% Daily Value*
Total Fat	19.59g	30%
Cholesterol	37.33mg	12%
Sodium	151.7mg	6%
Potassium	134.15mg	3%
Total Carbs	37.3g	12%
Sugars	0.52g	2%
Dietary Fiber	1.49g	6%
Protein	7.51g	15%
Vitamin C	0.2mg	0%
Vitamin A	0.1mg	5%
Iron	2mg	11%
Calcium	33mg	3%

Amount Per 100 g
Calories	437.97 Kcal (1834 kJ)
Calories from fat	189.93 Kcal
		% Daily Value*
Total Fat	21.1g	30%
Cholesterol	40.21mg	12%
Sodium	163.4mg	6%
Potassium	144.5mg	3%
Total Carbs	40.17g	12%
Sugars	0.56g	2%
Dietary Fiber	1.61g	6%
Protein	8.09g	15%
Vitamin C	0.2mg	0%
Vitamin A	0.2mg	5%
Iron	2.1mg	11%
Calcium	35.5mg	3%

* 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.

Tastes

salty
savory
bitter
sweet

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