Chicken Rice Roger Recipe
Servings: 8
Ingredients
- 2 1/2 - 3 pound cut up fryer or possibly breasts, split
- 3/4 c. uncooked rice
- Seasoned salt & pepper
- Garlic to taste
- 1 tbsp. grated onion
- 3 ounce. can mushrooms & juice
- 2 teaspoon instant bouillon or possibly 2 chicken bouillon cubes dissolved in 1 3/4 c. water (wine may be substituted for part of liquid)
- 2 tbsp. butter
Directions
- Flour and brown chicken parts in oil. While browning, put rice into greased (Pam) baking dish and sprinkle with grated onion; add in mushrooms and juice; season with garlic, salt, pepper, etc. (to taste). Arrange chicken on top of rice. Pour wine, chicken broth and/or possibly bouillon over top. Dot with butter. Cover tightly and bake 1 to 1 1/2 hrs or possibly till bubbly at 350 degrees. Serves 6.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 8 servings | |
| Calories 322 | |
| Calories from Fat 171 | 53% |
| Total Fat 19.01g | 24% |
| Saturated Fat 6.43g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 170mg | 7% |
| Potassium 246mg | 7% |
| Total Carbs 14.92g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.4g | 0% |
| Protein 21.34g | 34% |
