Directions:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 tablespoon butter in a medium skillet over medium heat; saute onion and celery until soft.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the chicken, rice, onion and celery in a 9x13 inch baking dish. Stir in mayonnaise and soup, then almonds. Top with crushed cornflakes and 2 tablespoons butter.
- Bake in preheated oven for 45 minutes, until golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 421.79 Kcal (1766 kJ) | ||
| Calories from fat | 210.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.37g | 36% | |
|---|---|---|---|
| Cholesterol | 68.08mg | 23% | |
| Sodium | 214.96mg | 9% | |
| Potassium | 328.33mg | 7% | |
| Total Carbs | 28.72g | 10% | |
| Sugars | 1.64g | 7% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 23.88g | 48% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1.1mg | 6% | |
| Calcium | 40.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 264.28 Kcal (1106 kJ) | ||
| Calories from fat | 131.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.64g | 36% | |
|---|---|---|---|
| Cholesterol | 42.66mg | 23% | |
| Sodium | 134.69mg | 9% | |
| Potassium | 205.72mg | 7% | |
| Total Carbs | 17.99g | 10% | |
| Sugars | 1.03g | 7% | |
| Dietary Fiber | 1.46g | 9% | |
| Protein | 14.96g | 48% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.7mg | 6% | |
| Calcium | 25.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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