The Recipe Rebel · by Ashley Fehr★ 4.7 (9)
Chicken and Rice Bake
NUTRITION · PER SERVING53M COOK
CAL 22%·PRO 51%
CARBS 39G35% OF CAL
1G FIBER0G ADDED0G INTRINSIC34G OTHER3G TOTAL SUGAR
FAT 20G41% OF CAL
6G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A seven-ingredient baked casserole of seasoned rice, peas, and chicken thighs bound with mayonnaise and broth. Easy, customizable weeknight dinner.
mainamericancasserolechicken🥧 baking dish🔥 ovendairy freegluten free
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Nutrition & ingredients
Ingredients
serves 8- 1 1/2 cups basmati rice (315 grams)
- 1 1/2 cups frozen peas (250 grams)
- 4 teaspoons seasoning mix (8 grams (I used Mrs. Dash no-salt))
- 1/2 teaspoon salt
- 8 chicken thighs (2lbs, bone-in, skin on)
- 3 tablespoons mayonnaise (45 grams)
- 2 1/2 cups chicken stock (590 ml, boiling)
At a glance
PER SERVING · TIME 53M
CAL 22%·PRO 51%
CARBS 39G35% OF CAL
1G FIBER0G ADDED0G INTRINSIC34G OTHER3G TOTAL SUGAR
FAT 20G41% OF CAL
6G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 48m
- Sodium
- 394mg
- Total sugar
- 3g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 407mg
- Calcium
- 16mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 394MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.