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Chicken fried rice bubble up

6 SP Freestyle, 7SP/7PP per serving
Course Main meals
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Author Drizzle

Ingredients

  • 1 7.5 oz pack of biscuit dough these are the small packs that come with 10 small biscuits, I buy mine at Walmart in the U.S, you can use a larger pack and weigh out 7.5 oz, just be sure to cut your dough into small pieces
  • ½ tablespoon olive oil
  • 1 garlic clove diced
  • 1 cup carrots cut in small pieces, I used frozen but cooked them in microwave prior to adding
  • cup diced onion
  • 8 oz cooked shredded chicken about 2 cups
  • 3 tablespoon teriyaki sauce
  • 2 tablespoon soy sauce
  • 1 egg cooked and scrambled
  • 1 ½ cups cooked white rice
  • 1 284 ml can low fat cream of chicken soup see picture

Instructions

  • Make sure your rice and chicken are pre-cooked.
  • Preheat oven to 350F, spray a 9x13 casserole dish with non stick cooking spray.
  • In a large frying pan heat your oil over medium heat, add in garlic, carrots and onions and saute for 5 minutes.
  • Meanwhile cut your 10 small biscuits into 6 pieces each and cover the bottom of your casserole dish.
  • Cook your egg in a separate small frying pan, you want it scrambled.
  • Add your chicken, teriyaki sauce, soy sauce and rice to your veggies. Stir well.
  • Once your egg is cooked and scrambled add to your chicken/rice mixture.
  • Stir in your can of soup and mix well.
  • Use a large spoon and scoop mixture on top of your dough pieces.
  • Cover dish with foil and bake in oven 40-45 minutes or until dough pieces seem cooked right through. Cut into 6 equal servings.

Notes

SP Freestyle- 6 using WW recipe builder
Smart points- 7 using SP calculator
Points plus- 7 using PP calculator
Nutritional info per serving (incl veggies) Calories 260...Fat 5.4g...Sat fat 0.6g...Carbs 39.2g...Fiber 1.8g...Sugars 3.6g...Protein 14g using My Fitness Pal