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Chicken and Rice Casserole

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

47.6g

Energy (kJ)

3722kJ

Energy (kcal)

889kcal

Carbohydrate incl. fibre (g)

50.5g

Carbohydrate excl. fibre (g)

47.5g

Sugar (g)

3.8g

Fibre (g)

3.0g

Fat (g)

53.9g

Saturated fat (g)

14.9g

Unsaturated fat (g)

34.5g

Monounsaturated fat (g)

23.5g

Polyunsaturated fat (g)

11.0g

Trans fat (g)

1.8g

Cholesterol (mg)

223mg

Sodium (mg)

555mg

Salt (g)

1.39g

Vitamin A (IU)

1930IU

Vitamin C (mg)

32.2mg

Calcium (mg)

74mg

Iron (mg)

5.23mg

Potassium (mg)

808mg

Total

190.6g

14889kJ

3556kcal

201.8g

189.9g

15.4g

11.9g

215.6g

59.6g

138.1g

93.9g

44.2g

7.2g

893mg

2221mg

5.56g

7721IU

128.7mg

294mg

20.93mg

3234mg

  • 2 Knorr chicken stock pot
  • 800 ml boiling water
  • 45 ml Stork margarine
  • 8 chicken pieces, skinless and boneless
  • 1 large onion, chopped
  • 2 chillies, chopped (seeded)
  • 100 g chorizo, chopped
  • 3 cloves garlic, chopped
  • 200 g long grain rice
  • 2 Robertsons bay leaves
  • 2 sprigs thyme
  • 100 g frozen peas
  • 30 ml parsley, chopped
  • 2 plum tomatoes, diced