Directions:
- In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of the rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Meanwhile, in a large bowl, combine the chicken, corn, sour cream and 1/2 cup cheese. Stir in rice mixture. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375 for 20-25 minutes of until heated through. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 518.85 Kcal (2172 kJ) | ||
| Calories from fat | 354.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.41g | 61% | |
|---|---|---|---|
| Cholesterol | 98.39mg | 33% | |
| Sodium | 826.37mg | 34% | |
| Potassium | 425.6mg | 9% | |
| Total Carbs | 19.46g | 6% | |
| Sugars | 0.9g | 4% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 24.27g | 49% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 194.6mg | 19% | |
| Amount Per 100 g | |||
| Calories | 149.43 Kcal (626 kJ) | ||
| Calories from fat | 102.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.35g | 61% | |
|---|---|---|---|
| Cholesterol | 28.34mg | 33% | |
| Sodium | 238mg | 34% | |
| Potassium | 122.58mg | 9% | |
| Total Carbs | 5.6g | 6% | |
| Sugars | 0.26g | 4% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 6.99g | 49% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 0.4mg | 8% | |
| Calcium | 56mg | 19% | |
* 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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