Chicken and Rice Casserole in a Mug Mix
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A single-serving kit of instant rice, dried seasonings and a can of chicken. Add hot water and butter, then microwave with cheese for a quick lunch.
Ingredients
- 1/3 cup instant rice
- 1 teaspoon dried celery flakes
- 1/4 teaspoon dried onion flakes
- 1 teaspoon dried chives
- One 4 1/2-ounce can of chunk chicken
Equipment
- zip-top bags
- mug
Directions
- Stir the dry seasonings into the rice and seal everything in a sandwich-size zip-top bag.
- Set the bag and the can of chicken in a 1 1/2-cup mug.
Notes
Add: 1/2 cup water; 1 tablespoon butter; 2 tablespoons shredded cheddar.
Empty the rice mix into the mug and drain the chicken into it. Bring water and butter to a boil, pour over the mix and stir. Let stand 5 to 8 minutes, top with cheese, and microwave until melted.
Storage: dry mix best within about 6 months sealed, cool and dry. Leftovers refrigerated within 2 hours, 3 to 4 days.
Nutrition
Serving: 119g | Calories: 374kcal | Carbohydrates: 27g | Protein: 24g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 231mg | Potassium: 184mg | Fiber: 0.7g | Sugar: 0.2g | Vitamin A: 694IU | Vitamin C: 1.7mg | Calcium: 122mg | Iron: 2.7mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 1 servings from the whole mix with One 4 1/2-ounce can of chunk chicken, 1 tablespoon butter, 2 tablespoons shredded cheddar; instant rice counted as instant rice, dry, dried onion flakes counted as dehydrated onion, dried chives counted as freeze-dried chives, One 4 1/2-ounce can of chunk chicken counted as roasted chicken breast. Brands and portions vary, so use it only as an approximation.
