seasoning, for chicken saute' (I use S&P, Onion Powder, Garlic Powder, etc...)
French's French fried onions (optional) or crushed potato chips, for top (optional)
Serving Size: 1 (194) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 265 g49 %
Total Fat 29.4 g45 %
Saturated Fat 15.1 g75 %
Cholesterol 95.1 mg
Sodium 964 mg
Dietary Fiber 0.8 g3 %
Sugars 1.2 g4 %
Protein 26.1 g
Dice Chicken and boil in at least 2 cups of water (SAVE WATER TO MAKE RICE).
Remove chicken from water and transfer to a saute' pan with the butter melted with onions. Season. Stir and coat Chicken for a couple of minutes.
Prepare Minute Rice according to box. I use 1 2/3 (1 cup + 2/3 cup) of the chicken water per 7 oz. rice.
Mix Sour Cream and Cream of Chicken (I season this a bit too cause' I HATE bland food).
Spread into a casserole dish in this order: Rice on the bottom, then Chicken, then soup mixture, then shredded cheese. Cover and bake at 300F for about an hour. If desired, take out and sprinkle with French's Onions or crushed chips, up the temperature but don't cover and brown till crisp.