Directions:
- In a Dutch oven over medium heat, saute onion, celery and mushrooms in butter until tender.
- Stir in rice, parsley, boullion and water. Bring to a boil.
- Reduce heat; cover and simmer until rice is tender, about 25 minutes.
- Add soup, sour cream and curry powder; mix well. Fold in chicken.
- Spoon into a greased 2 qt baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 50 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.79 Kcal (644 kJ) | ||
| Calories from fat | 76.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.53g | 13% | |
|---|---|---|---|
| Cholesterol | 10.76mg | 4% | |
| Sodium | 202.6mg | 8% | |
| Potassium | 133.6mg | 3% | |
| Total Carbs | 14.96g | 5% | |
| Sugars | 0.69g | 3% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 4.58g | 9% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 94.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 141.65 Kcal (593 kJ) | ||
| Calories from fat | 70.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.86g | 13% | |
|---|---|---|---|
| Cholesterol | 9.91mg | 4% | |
| Sodium | 186.61mg | 8% | |
| Potassium | 123.06mg | 3% | |
| Total Carbs | 13.78g | 5% | |
| Sugars | 0.63g | 3% | |
| Dietary Fiber | 0.58g | 3% | |
| Protein | 4.21g | 9% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 5% | |
| Calcium | 87mg | 9% | |
* 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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