Estimated Nutrition (whole recipe, rough)
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 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Sauce | 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 1-3/8-ounce package cheese sauce mix
- 1 cup milk
- 4 hard-cooked eggs, cut into eighths
- 1/4 cup sliced pimiento-stuffed olives
- 1/2 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- Parsley Rice:
- 1 cup uncooked rice
- 2 tablespoons butter or margarine
- 2 cups chicken broth
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped chives
- =
Directions
Blend together cheese sauce mix and milk. Cook over low heat until sauce thickens; add eggs, olives, mustard and Worcestershire sauce. Heat thoroughly. Serve over Parsley Rice.
Parsley Rice: Cook rice in butter until golden. Add broth. Bring to a boil, stir once, reduce heat, cover, and simmer 15 minutes or until tender. Remove from heat; add parsley and chives. Toss lightly.