| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Casseroles, Chicken |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Uncle Ben's Long Grain & Wild Rice |
| 1/4 |
c |
Butter |
| 1/3 |
c |
Chopped onion |
| 1/3 |
c |
Flour |
| 1 |
ts |
Salt |
|
|
Black pepper; to taste |
| 1 |
c |
Half and half |
| 1 |
c |
Chicken broth |
| 2 |
c |
Cooked chicken breast halves, cut in chunks |
| 1 |
c |
Sliced mushrooms |
| 1/3 |
c |
Dried parsley |
| 1/3 |
c |
Slivered almonds |
INSTRUCTIONS
Cook rice according to box. Melt butter in saucepan and cook onions; add
flour, salt and pepper. Slowly add half and half and chicken broth and cook
over medium heat until thickened. Combine chiken, rice and remaining
ingredients in casserole and pour sauce over, mixing gently. Bake at 400°
for
30 minutes or until bubbly.
Per serving: 340 Calories; 22g Fat (58% calories from fat); 25g Protein;
11g Carbohydrate; 90mg Cholesterol; 762mg Sodium
Recipe by: Marilyn Anderson Posted to TNT - Prodigy's Recipe Exchange
Newsletter by <ebburtis@ix.netcom.com> on Jul 29, 97
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