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Chicken and Rice

Crunched for time? Consider this fast-to-fix chicken and rice bake from Doris Barb of El Dorado, Kansas. After popping it in the oven, you can toss together a salad and have dinner on the table in no time.
6 Servings - 1 hr 5 min -
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Servings:6  | Calories:425 | Total Fat:9g  | Chol:85mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 9g
14 %
Sat Fat 2g
10 %
Total Carb 51g
17 %
Fiber 3g
12 %
Sugars 4g
Cholesterol 85mg
28 %
Sodium 799mg
33 %
Protein 33g
65 %
39% Instant rice
31% Boneless, skinless chicken breast halves
18% Others combined
10% Can condensed cream of chicken soup
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


6 boneless, skinless chicken breast halves
1 1/2 cups uncooked instant rice
1/2 cup boiling water
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (10.75 ounce) can condensed cream of celery soup, undiluted
2 tablespoons onion soup mix
1 (10 ounce) package frozen peas, thawed
1/2 cup minced fresh parsley

Directions : View recipe directions on
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