From Florence UMW Cookbook
Mix items above. When cooking rice, cook 1/2 cup rice in 1 cup of chicken broth from cooking chicken. Place in casserole dish. Top with cornflake crumbs.
Bake at 375 degrees for 30 minutes.
Top with shredded cheese and bake 10 minutes more.
To fill 9x13 glass dish, double recipe.
Adding slivered almonds is a nice touch.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1433g) | ||
Recipe Makes: Servings | ||
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Calories: 2828 | ||
Calories from Fat: 1313 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 145.9g | 195 % | |
Saturated Fat 31.7g | 158 % | |
Monounsaturated Fat 27.3g | ||
Polyunsanturated Fat 23.6g | ||
Cholesterol 360.4mg | 111 % | |
Sodium 7411.4mg | 256 % | |
Potassium 996.1mg | 26 % | |
Total Carbohydrate 257g | 76 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 249.9g | ||
Protein 110.6g | 158 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2828
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