Yield
25
Portion Size
247 g / 8.7 oz
Category
Chicken
Featured Maple Leaf Product: Chicken Thigh Strips, Grilled and Ready (64075)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Thigh Strips, Grilled and Ready | 1.5 Kg | 3.3 Lbs |
| Campbell's Condensed Cream of Mushroom Soup | 1.4 L | 5.9 cups |
| Rice, cooked | 2 L | 8.5 cups |
| 2% Milk | 500 mL | 2.1 cups |
| Mixed Vegetables, frozen | 1.7 Kg | 3.74 Lbs |
| Black Pepper | 10 mL | 2 tsp |
| Cheddar Cheese, shredded | 400 mL | 1.7 cups |
Method
- In a large pan, combine the condensed cream of mushroom soup, 2% milk, mixed vegetables and black pepper. Cover pans with foil and bake in a preheated 350 F oven for 25 minutes or until vegetables are cooked. Open foil top and gently mix in the chicken thigh strips and the cooked rice.
- Bake uncovered for another 20 minutes, heating the chicken to an internal temperature of 165 F (74 C). Finally, top with shredded cheddar cheese, bake uncovered for another 10-15 minutes or until the cheese is melted.
Suggested Accompaniments
Garnish with parsley sprigs. Serve with vegetable sticks (nutritional analysis not included in totals).
Nutritional Info per 247 g / 8.7 oz
| Calories (32.3% from fat) | 276 kcal |
| Fat | 9.9 gm |
| Saturated Fat | 2.52 gm |
| Trans Fat | 0.018 gm |
| Cholesterol | 57 mg |
| Sodium | 698 mg |
| Carbohydrates | 29.4 gm |
| Dietary Fiber | 3.0 gm |
| Sugars | 2.9 gm |
| Protein | 17.5 gm |
| Vitamin A | 16 RE |
| Vitamin C | 3 mg |
| Calcium | 74 mg |
| Iron | 2.31 mg |
| Potassium | 152 mg |
| Phosphorous | 101 mg |