Directions:
- In a large skillet, saute the chicken, celery and onion in oil until chicken is no longer pink. Add the soup, soy sauce and ginger; cook and stir until bubbly. Stir in rice.
- Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 25 minutes or until heated through. Uncover; sprinkle with noodles. Bake 5-10 minutes longer or until noodles are crisp. Yield: 3-4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 429.19 Kcal (1797 kJ) | ||
| Calories from fat | 189.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.03g | 32% | |
|---|---|---|---|
| Cholesterol | 34.67mg | 12% | |
| Sodium | 1245.94mg | 52% | |
| Potassium | 402.35mg | 9% | |
| Total Carbs | 42.45g | 14% | |
| Sugars | 2.24g | 9% | |
| Dietary Fiber | 3.04g | 12% | |
| Protein | 18.97g | 38% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 2.7mg | 15% | |
| Calcium | 30.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 175.49 Kcal (735 kJ) | ||
| Calories from fat | 77.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.6g | 32% | |
|---|---|---|---|
| Cholesterol | 14.18mg | 12% | |
| Sodium | 509.45mg | 52% | |
| Potassium | 164.51mg | 9% | |
| Total Carbs | 17.36g | 14% | |
| Sugars | 0.92g | 9% | |
| Dietary Fiber | 1.24g | 12% | |
| Protein | 7.76g | 38% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 1.1mg | 15% | |
| Calcium | 12.4mg | 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.
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