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Chicken Risotto

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  Uncooked regular rice 1 Cup (16 tbs)
  Sliced celery 1 Cup (16 tbs)
  Frozen green peas 10 Ounce
  Water 2 Cup (32 tbs) (For Rice)
  Butter/Margarine 2 Teaspoon
  Diced cooked chicken 1 Cup (16 tbs)
  All purpose flour 2 Tablespoon
  Pepper 1⁄8 Teaspoon
  Evaporated milk 2⁄3 Cup (10.67 tbs)
  Water 1 1⁄3 Cup (21.33 tbs) (For Sauce)
  Processed american cheese 4 Ounce (4 Slices)
  Paprika To Taste

1 Combine rice, celery, peas, the 2 cups water, and 1 teaspoon salt in a medium-size saucepan; heat to bubbling; cover; simmer for 12 minutes, or until water is absorbed and rice is tender.
2 Melt butter or margarine in a small saucepan; saute chicken 1 minute; stir in flour, pepper, and remaining 1 teaspoon salt; cook, stirring constantly, just until bubbly.
Stir in milk and the 1 1/3 cups water; continue cooking and stirring until sauce thickens and boils for 1 minute.
3 Pour sauce over rice mixture and toss to combine.
Spoon into a buttered shallow 8-cup baking dish.
Cut cheese into strips and place in single layer over chicken mixture.
4 Bake in hot oven (400°) for 15 minutes, or until cheese melts and mixture is bubbly-hot.
Sprinkle lightly with paprika.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 482 Calories from Fat 145

% Daily Value*

Total Fat 16 g25%

Saturated Fat 9.5 g47.5%

Trans Fat 0 g

Cholesterol 101.6 mg33.9%

Sodium 626.9 mg26.1%

Total Carbohydrates 62 g20.5%

Dietary Fiber 5.4 g21.8%

Sugars 8.9 g

Protein 24 g48.6%

Vitamin A 19.8% Vitamin C 51.8%

Calcium 16.8% Iron 16.4%

*Based on a 2000 Calorie diet

Chicken Risotto Recipe