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Chicken and Rice with Crushed Pineapple
Inspired by Katie Roth
Prep Time
10
minutes
mins
Cook Time
2
hours
hrs
30
minutes
mins
rest
10
minutes
mins
Total Time
2
hours
hrs
40
minutes
mins
Course:
Dinner
Cuisine:
American
Servings:
6
servings
Calories:
466
kcal
Author:
Dan from Platter Talk
Ingredients
1
whole roasting chicken
1
family size can cream of mushroom soup
1 1/2
cups
rice
3
cups
water
1/2
white onion
finely diced
1
small can crushed pineapples
1
small package baby portabella mushrooms
optional
2
teaspoons
salt
fresh ground peppercorn to taste
Instructions
Preheat oven to 400 degrees, F.
Thoroughly rinse and scrub chicken under cold water, in sink.
Prepare a 9"x13" baking dish with non-stick coating.
Slice and lightly saute mushrooms (optional).
In large mixing bowl, combine soup, riced, water, and pineapple, and mushrooms, onions. Stir well.
Place 1/3 of rice mixture in baking pan.
Set chicken on top bed of rice mixture, breast side up.
Pour remaining rice mixture over chicken.
Salt and pepper to taste.
Cover with foil and bake 2.5 hours, or until internal temperature is 165 degrees F and/or juices run clear.
Allow to set for 10 minutes before serving.
Nutrition
Calories:
466
kcal
|
Carbohydrates:
43
g
|
Protein:
27
g
|
Fat:
19
g
|
Saturated Fat:
6
g
|
Cholesterol:
95
mg
|
Sodium:
874
mg
|
Potassium:
348
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
194
IU
|
Vitamin C:
6
mg
|
Calcium:
38
mg
|
Iron:
2
mg