Ingredients
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1 tablespoon olive oil
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4 skinless, boneless chicken breast halves, cut into small cubes
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½ cup chicken broth
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1 (10.75 ounce) can cream of mushroom soup
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1 teaspoon dried basil
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1 teaspoon dried parsley
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4 cups cooked rice
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1 cup chopped pineapple
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1 cup chopped green bell pepper
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1 cup shredded Cheddar cheese
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1 cup chopped fresh tomatoes
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1 cup chow mein noodles
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½ cup toasted sliced almonds
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½ cup chopped green onions
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½ cup shredded coconut
Directions
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Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, 5 to 7 minutes. Add chicken broth; simmer until slightly reduced, about 5 minutes. Mix cream of mushroom soup, basil, and parsley into chicken mixture until smooth; cook until warmed, about 5 minutes. Transfer chicken sauce to a small bowl.
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Spread cooked rice onto a serving platter; top with chicken sauce. Layer pineapple, green bell pepper, Cheddar cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut, respectively, onto chicken sauce.
Quenton Dawson
Nutrition Facts (per serving)
799 | Calories |
32g | Fat |
87g | Carbs |
40g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 799 | |
% Daily Value * | |
Total Fat 32g | 41% |
Saturated Fat 12g | 59% |
Cholesterol 89mg | 30% |
Sodium 918mg | 40% |
Total Carbohydrate 87g | 32% |
Dietary Fiber 5g | 19% |
Total Sugars 18g | |
Protein 40g | 80% |
Vitamin C 45mg | 49% |
Calcium 299mg | 23% |
Iron 6mg | 33% |
Potassium 692mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.