Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
583
Calories
45g
Protein
10g
Fat
72g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 1/2 to 3 pounds frying chicken, cut up
- 1/2 teaspoon seasoned salt
- 1 10-3/4-ounce can condensed cream of mushroom soup
- 1/4 cup half and half
- 2 tablespoons dry sherry
- 3/4 cup sliced green onions
- 1 4-ounce can sliced mushrooms, drained
- 1 10-ounce package frozen green peas, thawed
- 3 cups hot cooked rice
- =
Directions
1
Sprinkle chicken with salt; place skin side up in greased shallow 2-1/2-quart baking dish. Bake, uncovered, at 400 degrees 30 minutes. Push chicken to one side.
2
Stir soup, half and half and sherry into pan drippings. Rearrange chicken in pan. Sprinkle with onions and mushrooms. Cover and continue baking 25 minutes. Add peas and bake 5 minutes longer. Serve over hot rice.
Recipe sourced from
fandom