Estimated Nutrition (whole recipe, rough)
Counts 19 of 22 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Water | not in our table | 0 |
| Horseradish | 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
- =
- 8 chicken parts, skinned (about 3-1/2 pounds)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 tablespoon butter or margarine
- 1 medium onion, chopped
- 1 10-3/4-ounce can cream of chicken soup
- 1/2 cup water
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 1/8 to 1/4 teaspoon ground red pepper
- 3 cups cauliflower or broccoli flowerets
- 3 medium carrots, sliced
- 3 cups hot cooked rice
- chopped fresh parsley (optional)
- 1 teaspoon oregano
- 1 teaspoon prepared horseradish
- 1/4 teaspoon ground black pepper
- 1 pound peeled and deveined shrimp
- 3 cups hot cooked rice
- grated Parmesan cheese (optional)
- 1/2 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Swiss cheese, divided
- 1/4 cup dry white wine
- 1/4 teaspoon ground white pepper
- =
Directions
Sprinkle chicken with salt and garlic powder. Melt butter in large skillet over medium-high heat until hot. Add chicken; cook 5 to 7 minutes or until slightly brown, turning occasionally. Remove chicken; keep warm.
Add oregano, chili powder and red pepper; stir well and return chicken to skillet. Reduce heat to medium; cover and cook 20 to 25 minutes or until fork can be inserted into chicken with ease and juices run clear, not pink. Stir in cauliflower and carrots during last 5 minutes of cooking. Serve over hot rice. Sprinkle with parsley.