Tyson Instant Pot Kit Hatch Green Chile Chicken And Rice Casserole - 31 Oz.
Hatch Green Chile Chicken & Rice Casserole
19 g protein per serving. No antibiotics ever (Chicken raised with no antibiotics ever). Instant pot cooks in 20 minutes or oven instructions on the back. Easy prep instant pot or oven. Ready to cook ingredients. Cooks in instant pot in 20 minutes. Inspected for wholesomeness by U.S. Department of Agriculture. Product of USA
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Calories | Amount Per serving 320 | (-) Information is currently not available for this nutrient | ||||
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Calories from Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Total Fat | Amount Per serving 9g | 12% | ||||
Saturated Fat | Amount Per serving 2.5g | 13% | ||||
Trans Fat | Amount Per serving 0g | (-) Information is currently not available for this nutrient | ||||
Polyunsaturated Fat | Amount Per serving 2g | (-) Information is currently not available for this nutrient | ||||
Monounsaturated Fat | Amount Per serving 4.5g | (-) Information is currently not available for this nutrient | ||||
Cholesterol | Amount Per serving 70mg | 23% | ||||
Sodium | Amount Per serving 880mg | 38% | ||||
Potassium | Amount Per serving 360mg | 8% | ||||
Total Carbohydrate | Amount Per serving 40g | 15% | ||||
Dietary Fiber | Amount Per serving 1g | 4% | ||||
Total Sugars | Amount Per serving 1g | (-) Information is currently not available for this nutrient | ||||
Added Sugars | Amount Per serving 0g | 0% | ||||
Protein | Amount Per serving 19g | 38% | ||||
Calcium | Amount Per serving 0mg | 0% | ||||
Iron | Amount Per serving 2.7mg | 15% |
Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Cooking Instructions: Instant Pot [Preferred]: 1.Remove chicken thighs from package and place in an Instant Pot. 2. Pour the rice over the top of the chicken thighs. Add 1 cup of water. 3. Pour the sauce over the chicken thighs and rice. Do not stir. 4. Lock the lid in place and turn pressure release valve to sealing position. Set manual high pressure cook setting to high for 20 minutes. 5. Once timer goes off, use quick pressure release to release all pressure before carefully opening lid. Using forks, shred chicken thighs, mix, and let rest for 5 minutes then serve. Instant Pot Tip: Saute chicken thighs first for added flavor. Set to saute function and preheat with 1 tsp of cooking oil for 5 minutes. Sear the chicken thighs for 2-3 minutes per side. Remove chicken thighs from pot and select cancel. Deglaze the pot by adding 1/4 of the cup of water and, using a spatula, scrape any browned pieces on bottom of pot. Finish cooking the dish according to instructions above. Oven: 1. Preheat an oven to 350 degrees F. 2. In a bowl, mix the rice, sauce, and 1-1/2 cups of water. 3. Spray an oven safe baking dish with nonstick cooking spray. 4. Place chicken thighs in an even layer in the baking dish. Top with sauce and rice. 5. Cover the dish with foil and bake in the oven for 2 hours. 6. Using forks, shred the chicken thighs in the dish. Mix and serve. Keep refrigerated.
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