Chicken Alexandria Recipe


Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexHealthyServings25
MethodMain Ingredient
Interest Group


 Packaged precooked rice6 Cup (96 tbs)
 Salt To Taste
 Water6 Cup (96 tbs)
 Butter/Margarine1 Cup (16 tbs)
 All purpose flour1 Cup (16 tbs)
 Hot chicken bouillon5 Cup (80 tbs)
 Hot milk4 Cup (64 tbs)
 Steak sauce2 Teaspoon
 Seasoned salt To Taste
 Pepper To Taste
 Diced cooked chicken6 Cup (96 tbs)
 Canned mushrooms with liquid16 Ounce, chopped (4 cans, 4 ounces each)
 Canned pimientos8 Ounce (2 cans, 4 ounces each)
 Chopped parsley1⁄2 Cup (8 tbs)
 Onion1 Medium, minced
 Soft stale bread cubes1 1⁄2 Cup (24 tbs), buttered

Nutrition Facts

Serving size

Calories 227 Calories from Fat 91

% Daily Value*

Total Fat 10 g15.8%

Saturated Fat 5.8 g28.8%

Trans Fat 0 g

Cholesterol 48.5 mg

Sodium 148.1 mg6.2%

Total Carbohydrates 21 g7.2%

Dietary Fiber 0.61 g2.5%

Sugars 3.4 g

Protein 11 g22.9%

Vitamin A 11.5% Vitamin C 16.6%

Calcium 5.4% Iron 8.3%

*Based on a 2000 Calorie diet


1. Prepare the rice as directed on the label of the packet. Add one tablespoon salt to the water and simmer on low heat.
2. Set the crumbs aside as a topping
3. Preheat the oven to 400°F

4. In a large pan, melt the butter and add flour to the butter.
5. Sauté on medium heat till done. Add the liquids to the pan and then cook on low heat till thickened and done.
6. Add the steak sauce to the pan and mix well
7. Use the seasoned salt to season the sauce and add pepper to taste.
8. Mix the rice and the rest of the ingredients in to the pan.
9. Pour this mixture into shallow baking dishes and then top with the crumbs and bake for 10 minutes till done.

10. Serve immediately