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    You are in: Home / Recipes / Baked Chicken W/ Vegetable Cream Cheese Rice Stuffing Recipe
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    Baked Chicken W/ Vegetable Cream Cheese Rice Stuffing

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    15 mins

    1 hrs 5 mins

    Montana Heart Song's Note:

    I found this recipe on a yellowed paper, my writing, probably 35 years old. It looks good so I probably cooked it or made it or I would not have saved it.I have updated a little.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat Oven 350*.
    2. 2
      Spray Pam in a roaster or 2 quart casserole.
    3. 3
      In mixing bowl, blend in milk,cream cheese, celery, almonds,onion, cilantro, chicken granules and rice and turmeric.
    4. 4
      Wash and dry the bird, and stuff the cavity with the vegetable rice dressing.
    5. 5
      Sew the cavity shut or use foil to close the opening. Better to sew shut. If there is a flap of skin by the hole in front, you can fill the front also and sew shut.
    6. 6
      Rub All Seasoning all over the chicken.
    7. 7
      Place breast side up.
    8. 8
      Roast uncovered for 45 minutes.
    9. 9
      Baste with meat juice in the roaster.
    10. 10
      Then cook 20 more minutes.
    11. 11
      Serve with cold diced tomatoes.

    Ratings & Reviews:

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    Nutritional Facts for Baked Chicken W/ Vegetable Cream Cheese Rice Stuffing

    Serving Size: 1 (137 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 399.0
     
    Calories from Fat 267
    66%
    Total Fat 29.6 g
    45%
    Saturated Fat 10.8 g
    54%
    Cholesterol 118.9 mg
    39%
    Sodium 209.6 mg
    8%
    Total Carbohydrate 7.4 g
    2%
    Dietary Fiber 0.7 g
    3%
    Sugars 1.1 g
    4%
    Protein 24.8 g
    49%

    The following items or measurements are not included:

    seasoning salt

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