Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
930
Calories
71g
Protein
42g
Fat
63g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- =
- 4 choice chicken pieces (about 1 pound)
- 1 cup chopped onion
- 1 tablespoon butter or margarine
- 1 1/2 cups sliced celery, including leaves
- 3 cups hot cooked rice
- 1/3 cup chopped sweet pickles
- 1/4 cup chopped pimientos
- 3 hard-cooked eggs, chopped
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground ginger
- 1/3 cup mayonnaise
- 11/2 tablespoons sweet pickle juice
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
1
Remove skin and bone from chicken. Cut chicken in small thin pieces. Cook chicken and onion in butter about 3 minutes. Stir in celery and cook 2 minutes longer.
2
Remove from heat; add rice, pickles, pimientos, eggs, salt, pepper, ginger, mayonnaise and pickle juice; toss lightly to blend. Serve while hot. Garnish with tomato wedges and ripe olives, if desired.
Recipe sourced from
fandom