Wild Rice Chicken Supreme
|Long grain and wild rice||6 Ounce (1 Package)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Black pepper||1 Dash|
|Half and half||1 Cup (16 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Cooked and cubed chicken||2 Cup (32 tbs)|
|Chopped pimiento||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Chopped almonds||1⁄4 Cup (4 tbs)|
Prepare contents of rice and seasoning packets according to package directions.
Meanwhile, melt butter in large saucepan.
Add onion and cook over low heat until tender.
Stir in flour, salt and pepper.
Gradually stir in half & half and chicken broth.
Cook, stirring constantly, until thickened.
Stir in chicken, pimiento, parsley, almonds and cooked rice.
Place in 2-quart casserole.
Bake, uncovered, in 425°F. oven for 30 minutes.
Serving size: Complete recipe
Calories 2216 Calories from Fat 946
% Daily Value*
Total Fat 106 g163.4%
Saturated Fat 51.3 g256.4%
Trans Fat 0 g
Cholesterol 546.5 mg182.2%
Sodium 3033.7 mg126.4%
Total Carbohydrates 176 g58.8%
Dietary Fiber 12 g48.1%
Sugars 6.8 g
Protein 136 g271.1%
Vitamin A 101.1% Vitamin C 141.4%
Calcium 45.6% Iron 75.2%
*Based on a 2000 Calorie diet