Chicken Supreme

Name: Chicken Supreme
Ingredients: 1/2 stick margarine; 1 cup uncooked rice (not minute rice); 12 chicken thighs (or other pieces); 1 can cream of mushroom soup; 1 can cream of celery soup; 1 can water; 1 envelope of dry Lipton's onion soup

From Cook book (Relief Society, Houston, 1963), 1963

Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2178Calories

235 gProtein

45 gCarbs

122 gFat

Full nutrition (33 nutrients)

Calories2178 kcal

Protein235 g

Carbohydrates45 g

Fiber3.5 g

Sugars13 g

Total Fat122 g

Saturated Fat27 g

Monounsaturated Fat33 g

Polyunsaturated Fat29 g

Cholesterol1137 mg

Sodium3156 mg

Potassium3772 mg

Calcium256 mg

Iron10 mg

Magnesium286 mg

Phosphorus2302 mg

Zinc18 mg

Copper1.2 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C3.3 mg

Vitamin A93 mcg

Vitamin E5.7 mg

Vitamin K56 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.5 mg

Folate49 mcg

Choline51 mg

Caffeine0 mg

Water1539 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 41. The excerpt below is the record exactly as published.

CHICKEN SUPREME Joyce Elwood 1/2 stick margarine 1 cup uncooked rice (not minute rice) 12 chicken thighs (or other pieces) 1 can cream of mushroom soup-- mix 1 can cream of celery soup- - thoroughly 1 can water - . - 1 envelope of dry Lipton's onion soup

Cook this with the app: pantry check, scaling, and the assistant.