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Creamy Chicken And Rice

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  Uncooked wild rice 1⁄2 Cup (8 tbs)
  Boiling water 3 Cup (48 tbs)
  Uncooked long grain rice 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Canned sliced mushrooms 6 Ounce, undrained (1 can)
For chicken broth
  Light cream 1 1⁄2 Cup (24 tbs)
  Diced cooked chicken 3 Cup (48 tbs)
  Chopped canned pimiento 1⁄4 Cup (4 tbs)
  Snipped parsley 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1 Dash
  Slivered almonds 1⁄4 Cup (4 tbs), toasted

Rinse wild rice in cold water.
Add with 1/2 tea spoon salt to 2 cups of the boiling water.
Cook 20 minutes.
Add long-grain rice, remaining 1 cup boiling water, and 1/2 teaspoon salt.
Cook 20 minutes.
Meanwhile, cook onion in butter till tender.
Remove from heat.
Stir in flour.
Drain mushrooms, reserving liquid.
Add enough chicken broth to mushroom liquid to measure 1 1/2 cups.
Stir into flour mixture.
Add cream.
Cook and stir till thick and bubbly.
Add rice, mushrooms, chicken, pimiento, pars ley, salt, and pepper.
Turn into 2-quart casserole.
Top with nuts.
Bake at 350° for 25 to 30 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3343 Calories from Fat 2027

% Daily Value*

Total Fat 231 g355.4%

Saturated Fat 132.2 g660.8%

Trans Fat 0 g

Cholesterol 939.2 mg313.1%

Sodium 2460.7 mg102.5%

Total Carbohydrates 192 g64%

Dietary Fiber 11.9 g47.6%

Sugars 8.5 g

Protein 129 g257.8%

Vitamin A 172.1% Vitamin C 114.3%

Calcium 48.3% Iron 56.8%

*Based on a 2000 Calorie diet

Creamy Chicken And Rice Recipe