Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
764
Calories
50g
Protein
30g
Fat
75g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- =
- 1/3 cup slivered almonds
- 2 tablespoons butter or margarine
- 1 cup uncooked rice
- 1 cup sliced green onions
- 1 4-ounce can sliced mushrooms (drain; reserve liquid)
- 2 cups milk
- 2 10-3/4-ounce cans condensed cream of mushroom soup
- 2 cups chopped cooked chicken
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon thyme
- =
Directions
1
Cook almonds in butter until lightly browned in 10-inch skillet. Remove from pan and set aside. Stir in rice, onions and mushrooms; continue cooking 2 minutes, stirring often. Add milk, soup, mushroom liquid, chicken, salt, pepper, thyme and almonds. Heat to boiling.
2
Turn into buttered 2-1/2-quart casserole. Cover; bake at 375 degrees 45 minutes or until rice is tender.
Recipe sourced from
fandom