Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
773
Calories
84g
Protein
11g
Fat
77g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| 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 |
| Celery | 1 stalk (40g) | 6 |
| 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
- =
- 1 8-ounce package frozen cooked shrimp, thawed
- 1 10-3/4-ounce can condensed cream of mushroom soup
- 2 tablespoons dry sherry
- 2 cups coarsely chopped cooked chicken*
- 1/2 teaspoon onion salt
- 1/2 teaspoon celery salt
- 1/4 cup diced pimientos
- 1 cup drained, cooked green peas
- 1/2 cup sour cream
- 3 cups Yellow Rice**
- =
Directions
1
Drain shrimp on paper towels to remove excess water. Set aside.
2
Combine soup and sherry. Stir in chicken, shrimp, onion salt, celery salt, pimientos and peas. Heat thoroughly. Fold in sour cream. Serve over fluffy Yellow Rice.
Recipe sourced from
fandom