Directions:
- Remove skin from chicken, if desired.
- In large skillet over medium-high heat, melt margarine.
- Brown chicken 3 minutes on each side.
- Remove;set aside.
- Pour off fat.
- In same skillet, combine soup, milk and pepper.
- Return chicken to skillet.
- Bring to boil.
- Reduce heat to low.
- Cover; cook 15 minutes.
- Add broccoli and carrots.
- Cover; cook 15-20 minutes longer or until chicken is no longer pink and vegetables are tender, stirring occasionally.
- Taste for seasoning.
- Stir in rice.
- Cover; remove from heat.
- Let stand 5 minutes.
- Fluff mixture with fork before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 461.48 Kcal (1932 kJ) | ||
| Calories from fat | 110.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.24g | 19% | |
|---|---|---|---|
| Cholesterol | 108.33mg | 36% | |
| Sodium | 471.84mg | 20% | |
| Potassium | 628.21mg | 13% | |
| Total Carbs | 58.08g | 19% | |
| Sugars | 5.79g | 23% | |
| Dietary Fiber | 3.01g | 12% | |
| Protein | 28.94g | 58% | |
| Vitamin C | 42.4mg | 71% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 3.7mg | 21% | |
| Calcium | 125.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 157.03 Kcal (657 kJ) | ||
| Calories from fat | 37.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.17g | 19% | |
|---|---|---|---|
| Cholesterol | 36.86mg | 36% | |
| Sodium | 160.56mg | 20% | |
| Potassium | 213.77mg | 13% | |
| Total Carbs | 19.76g | 19% | |
| Sugars | 1.97g | 23% | |
| Dietary Fiber | 1.02g | 12% | |
| Protein | 9.85g | 58% | |
| Vitamin C | 14.4mg | 71% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 1.3mg | 21% | |
| Calcium | 42.6mg | 13% | |
* 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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