Servings: 6
Ingredients
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 can Minute Rice
- 1 can cut up chicken or possibly turkey
- 1 can French fried onion rings
- 1 can water
- Salt and pepper to taste
Directions
- Blend soups, water and rice. Heat slow. Add in chicken; bring to a slow boil, being careful not to burn. Cover, cook for 5 min low heat. Pour into buttered casserole dish. Top with onion rings. Bake for 20 min, 325-350 degrees.
- This is my keep on "hand meal". Serve with green bean casserole and tossed salad, cranberry sauce.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 324g | |
Recipe makes 6 servings | |
Calories 345 | |
Calories from Fat 65 | 19% |
Total Fat 7.33g | 9% |
Saturated Fat 1.97g | 8% |
Trans Fat 0.0g | |
Cholesterol 20mg | 7% |
Sodium 975mg | 41% |
Potassium 251mg | 7% |
Total Carbs 56.42g | 15% |
Dietary Fiber 1.9g | 6% |
Sugars 2.57g | 2% |
Protein 11.87g | 19% |
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