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Herbed Chicken and Rice Bake

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 50ml white wine
  • 450ml chicken stock
  • 500ml cold milk
  • 250ml rice, uncooked
  • 30ml lemon juice
  • 6 spring onions, chopped
  • 45ml stork margarine
  • 500g chicken pieces
  • 1 pinch salt and pepper (to taste)
  • cup mixed herbs, chopped
  • 1 tbsp parmesan cheese shavings
  • 1 sachet KNORR Chicken à la King Dry Cook-in-Sauce
  • 1 Brown chicken pieces in Stork margarine over a medium heat in a large saucepan.
  • 2 Place in a baking dish, top with spring onions and squeeze the lemon juice over the chicken pieces.
  • 3 Sprinkle the rice over the chicken pieces, and stir until well coated.
  • 4