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Ingredients
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6 tablespoons butter
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1 (1 ounce) package dry onion soup mix
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1 cup converted long-grain white rice
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¼ cup grated Parmesan cheese for topping
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6 skinless, boneless chicken breasts
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1 ½ cups milk
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2 (10.75 ounce) cans condensed cream of mushroom soup
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salt to taste
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ground black pepper to taste
Directions
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Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.
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Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese.
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Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.
Nutrition Facts (per serving)
491 | Calories |
22g | Fat |
38g | Carbs |
35g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 491 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 11g | 53% |
Cholesterol 107mg | 36% |
Sodium 1304mg | 57% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 1g | 4% |
Total Sugars 5g | |
Protein 35g | 70% |
Vitamin C 2mg | 2% |
Calcium 164mg | 13% |
Iron 4mg | 21% |
Potassium 521mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.