Directions:
- In a large bowl, combine the soups, 1/4 cup butter and rice. Pour into a greased 13-in. x 9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika.
- Bake, uncovered, at 350° for 2 hours or until chicken juices run clear and rice is tender. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 604.49 Kcal (2531 kJ) | ||
| Calories from fat | 209.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.28g | 36% | |
|---|---|---|---|
| Cholesterol | 819.85mg | 273% | |
| Sodium | 443.27mg | 18% | |
| Potassium | 760.29mg | 16% | |
| Total Carbs | 33.14g | 11% | |
| Sugars | 0.09g | 0% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 59.08g | 118% | |
| Vitamin C | 48.4mg | 81% | |
| Vitamin A | 9.2mg | 306% | |
| Iron | 29.8mg | 166% | |
| Calcium | 355.7mg | 36% | |
| Amount Per 100 g | |||
| Calories | 165.5 Kcal (693 kJ) | ||
| Calories from fat | 57.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.37g | 36% | |
|---|---|---|---|
| Cholesterol | 224.47mg | 273% | |
| Sodium | 121.36mg | 18% | |
| Potassium | 208.16mg | 16% | |
| Total Carbs | 9.07g | 11% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.42g | 6% | |
| Protein | 16.18g | 118% | |
| Vitamin C | 13.2mg | 81% | |
| Vitamin A | 2.5mg | 306% | |
| Iron | 8.2mg | 166% | |
| Calcium | 97.4mg | 36% | |
* 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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