Directions:
- Preheat oven to 375F.
- Combine soup, water, rice, 3/4 teaspoon dillweed, and pepper in 13X9 baking dish.
- Arrange chicken pieces on top of rice mixture.
- Cover tightly with foil and bake for 45 minutes.
- Sprinkle chicken with crackeers, paprika, and remaining 1/4 teaspoon dillweed.
- Drizzle with butter and bake 5 to 10 minutes or until chicken is tender.
- Season to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 672.03 Kcal (2814 kJ) | ||
| Calories from fat | 434.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.24g | 74% | |
|---|---|---|---|
| Cholesterol | 107.34mg | 36% | |
| Sodium | 338.27mg | 14% | |
| Potassium | 256.27mg | 5% | |
| Total Carbs | 45.81g | 15% | |
| Sugars | 0.42g | 2% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 13.81g | 28% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.7mg | 9% | |
| Calcium | 23.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 304.65 Kcal (1276 kJ) | ||
| Calories from fat | 196.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.87g | 74% | |
|---|---|---|---|
| Cholesterol | 48.66mg | 36% | |
| Sodium | 153.35mg | 14% | |
| Potassium | 116.17mg | 5% | |
| Total Carbs | 20.77g | 15% | |
| Sugars | 0.19g | 2% | |
| Dietary Fiber | 0.76g | 7% | |
| Protein | 6.26g | 28% | |
| Iron | 0.8mg | 9% | |
| Calcium | 10.5mg | 2% | |
* 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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