Recipe
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. uncooked rice | ||
| 1 (10.5 oz) can cream of chicken soup | ||
| 1 (10.5 oz) can cream of mushroom soup | ||
| 1 (10.5 oz) can cream of celery soup | ||
| 1 ½ can(s) water (measured using empty soup can) | ||
| 8 boneless, skinless chicken breasts | ||
| black pepper, to taste | ||
| ½ c. butter |
Directions
- Mix rice, soups and water. Place in 9-by-13-inch pan.
- Lay chicken breasts on top.
- Pepper breasts and dot with butter. Do NOT salt.
- Bake at 300 degrees for 1-1/2 hours.
Nutrition facts
Servings
450 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 105mg
- Sodium: 980mg
- Total Carbohydrates: 36g
- Protein: 31g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 2%
0%
Iron 15%
0%
Calcium 4%