Chicken & Vegetable Rice Bake
- Serves 4
- 55 to 60 minutes
- 15 to 16 minutes
serving size: 1 cup
0g trans fat, made with white chicken meat with no added antibiotics and a good source of protein
serving size: 1 cup
- Calories 240
- Fat 10g
- Protein 10g
- Total Carbs 27g
Nutrition & Ingredients
Nutrition Facts
About 4 Servings Per Container
Serving Size 1 cup (208g)
| Amount Per Serving | ||
|---|---|---|
| Calories | 240 | |
| % Daily Value* | ||
| Total Fat 10g | 13% | |
| Saturated Fat 3g | 15% | |
| Trans Fat 0g | ||
| Cholesterol 45mg | 15% | |
| Sodium 990mg | 43% | |
| Total Carbohydrate 27g | 10% | |
| Dietary Fiber 1g | 4% | |
| Total Sugars 2g | ||
| Includes 1g Added Sugars | 2% | |
| Protein 10g | 16% | |
| Vitamin D 0mcg | 0% |
|---|---|
| Calcium 52mg | 4% |
| Iron 1mg | 6% |
| Potassium 250mg | 6% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How many are included?
4 servings (approx)
Ingredients:
Sauce: Water, seasoning (cheddar cheese [pasteurized milk, cheese cultures, salt, enzymes], ricotta cheese [whey, milkfat, lactic acid, salt], salt, yeast extract, sugar, modified food starch, chicken broth, enriched wheat flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], palm oil, natural flavors, whey, buttermilk, chicken fat, spices, corn syrup solids, butter [cream, salt], disodium phosphate, extractives of annatto and turmeric, dipotassium phosphate, sodium citrate, dehydrated garlic), chicken fat (chicken fat, rosemary extract), wheat flour.
Cooked white rice: white rice, water.
Cooked white chicken meat: white chicken meat, water, contains 2% or less of the following: soy protein concentrate, salt, modified corn starch, sodium phosphate, carrageenan, natural flavor.
Bread crumbs: wheat flour, contains less than 2% of the following: sugar, yeast, salt.
Vegetables: peas, carrots, celery, onions.
Contains:
MILK, WHEAT, SOY
Optimal Cooking Instructions
For food safety and quality, follow these cooking instructions:
Conventional Oven:
(DO NOT PREPARE IN TOASTER OVEN)
- Preheat oven to 375°F.
- Remove HEAT‐SAFE tray from carton.
- Cut 3‐inch slit in film to vent.
- Place the HEAT-SAFE tray on cooking sheet in center of oven.
- Cook for 50 to 55 minutes.
- Carefully remove film cover and cook for an additional 5 minutes or until fully cooked.
- Carefully remove cooking sheet from oven with oven mitts and let stand for 2 minutes.
- Product will be hot. Check that product is cooked thoroughly. Internal temperature needs to reach 165°F as measured by a food thermometer in several spots.
- Due to variance in appliances, cooking times and/ or temperatures may require adjustment. Always handle tray with oven mitts.
- NOTE: Oven temperature should not exceed 400°F. Failure to use a cooking sheet may result in damage to the tray.
Microwave Oven:
- Remove HEAT‐SAFE tray from carton.
- Place the HEAT‐SAFE tray on a microwave-safe plate.
- Microwave on HIGH (100% Power) for 10 minutes.
- Carefully remove film and microwave on HIGH (100% Power) for an additional 5 to 6 minutes or until fully cooked.
- Let stand 2 minutes.
- Carefully remove microwave‐safe plate with oven mitts from microwave oven.
- Product will be hot. Check that product is cooked thoroughly. Internal temperature needs to reach 165°F as measured by a food thermometer in several spots.
- Due to variance in appliances, cooking times and/ or temperatures may require adjustment. Always handle tray with oven mitts.
Dinnertime Tips
Serving Suggestion:
- Create quick and easy stuffed peppers! Cut peppers in half, hollow them out and put in the oven 20 minutes after you start baking your entrée. When done, fill with cooked chicken and rice.
Time Saver:
- Use paper plates and plastic silverware on those busy nights when you don’t have time to do dishes.
On‑Cor Customer Raves
"So delicious and affordable! Having the protein, starch and veggies all in one tray saves me time."
