Directions:
- In a saucepan, bring 5 cups of water to a boil. Add rice and stir (just once). Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 TBSP margarine in a medium skillet over medium heat; saute onion and celery until tender.
- Preheat oven to 350 degrees F.
- Combine the chicken, rice, onion, celery, mayonnaise and soup in a large bowl, mix well. Transfer the mixture into a 9 x13 baking dish. Top with crushed cornflakes and 2 TBSP melted margarine.
- Bake in preheated oven for 45 minutes, uncovered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 562.53 Kcal (2355 kJ) | ||
| Calories from fat | 381.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.39g | 65% | |
|---|---|---|---|
| Cholesterol | 50.27mg | 17% | |
| Sodium | 717.69mg | 30% | |
| Potassium | 333.86mg | 7% | |
| Total Carbs | 30.16g | 10% | |
| Sugars | 1.51g | 6% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 15.76g | 32% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 1.5mg | 8% | |
| Calcium | 37.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 267.24 Kcal (1119 kJ) | ||
| Calories from fat | 181.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.14g | 65% | |
|---|---|---|---|
| Cholesterol | 23.88mg | 17% | |
| Sodium | 340.95mg | 30% | |
| Potassium | 158.6mg | 7% | |
| Total Carbs | 14.33g | 10% | |
| Sugars | 0.72g | 6% | |
| Dietary Fiber | 0.3g | 3% | |
| Protein | 7.49g | 32% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.7mg | 8% | |
| Calcium | 17.9mg | 4% | |
* 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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