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Yields:
12 servings
Meal Type:
Main Dishes
Rating:
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Chicken, Rice & Vegetable Casserole

Chicken with rice and veggies baked in the oven.

Ingredients

Directions

  1. Boil the chicken in enough water to cover, about 20 minutes. When chicken is cooked remove from water and cube.
  2. Add enough water to make 5 1/2 cups stock. Add the seasoned rice (like Rice-a-Roni) flavor packets. Bring to boil.
  3. Chop vegetables. Fry in non-stick skillet with the margarine. Remove from pan.
  4. Fry rice in the same pan. When brown, mix the vegetables, chicken and rice together. Add to water.
  5. Put in a large oven proof casserole in the oven at 450 °F (220 °C). Cook for 30 minutes.
  6. Note: the water must boil and cook the rice.
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Nutrition summary:

There are 212 calories in 1 serving of Chicken, Rice & Vegetable Casserole.
Calorie break-down: 13% fat, 45% carbs, 42% protein.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
212
 
% Daily Values*
Total Fat
3g
4%
Saturated Fat
0.738g
4%
Trans Fat
-
Polyunsaturated Fat
0.821g
Monounsaturated Fat
0.978g
Cholesterol
49mg
16%
Sodium
557mg
24%
Total Carbohydrate
23.48g
9%
Dietary Fiber
0.8g
3%
Sugars
1.4g
Protein
21.6g
Vitamin D
0mcg
0%
Calcium
32mg
2%
Iron
1.82mg
10%
Potassium
285mg
6%
Vitamin A
23mcg
3%
Vitamin C
26.6mg
30%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
11%
of RDI*
(212 calories)
11% of RDI
Calorie Breakdown:
 
Carbohydrate (45%)
 
Fat (13%)
 
Protein (42%)
* Based on a RDI of 2000 calories

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