Directions:
- Prepare rice according to package directions, omitting the butter. Meanwhile, in a large skillet, brown chicken in butter on both sides in batches. Remove and keep warm.
- Whisk the soup, celery flakes and thyme into the drippings until smooth. Add rice; mix well. Remove from the heat.
- Transfer to a greased 13-in. x 9-in. baking pan; top with chicken. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until a meat thermometer reads 170°. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.61 Kcal (568 kJ) | ||
| Calories from fat | 43.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.86g | 7% | |
|---|---|---|---|
| Cholesterol | 21.71mg | 7% | |
| Sodium | 201.11mg | 8% | |
| Potassium | 384.17mg | 8% | |
| Total Carbs | 17.11g | 6% | |
| Sugars | 2.72g | 11% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 5.95g | 12% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 1.1mg | 6% | |
| Calcium | 52.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 142.38 Kcal (596 kJ) | ||
| Calories from fat | 45.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.1g | 7% | |
|---|---|---|---|
| Cholesterol | 22.79mg | 7% | |
| Sodium | 211.16mg | 8% | |
| Potassium | 403.37mg | 8% | |
| Total Carbs | 17.96g | 6% | |
| Sugars | 2.85g | 11% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 6.25g | 12% | |
| Vitamin C | 6.9mg | 11% | |
| Iron | 1.1mg | 6% | |
| Calcium | 54.9mg | 5% | |
* 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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