Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Water Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups chicken, cooked
- 1 cup rice, cooked
- 1 cup celery
- ¾ cup mayonnaise
- 1 cup mushrooms, sliced
- 1 tsp chopped onion
- 1 tsp lemon juice
- 1 tsp salt
- 1 can cream of chicken soup, undiluted
- 1 cup water chestnuts
- =
Directions
Mix all ingredients next day put in casserole.
In separate pan melt margarine, and stir in crushed corn flakes and slivered almonds.
Spoon over casserole.
Bake for 35 minutes, uncovered, in 350°F degree oven.
Category:Cathy's Recipes
Category:Salad Recipes
Category:Chicken Recipes
Category:Rice Recipes
Category:Celery Recipes
Category:Mayonnaise Recipes
Category:Mushroom Recipes
Category:Water chestnut Recipes
Category:Almond Recipes