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Wild Rice And Chicken Casserole Recipe
|Long grain and wild rice mix||6 Ounce (1 Package)|
|Skim milk||1 Cup (16 tbs)|
|White cooking wine||1⁄4 Cup (4 tbs)|
|Mushrooms||1 Cup (16 tbs), sliced|
|Green onions||1⁄2 Cup (8 tbs), sliced|
|Cooked chicken||15 Ounce, diced|
|Diced pimento||12 Ounce|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 1620 Calories from Fat 731
% Daily Value*
Total Fat 82 g125.4%
Saturated Fat 19.6 g97.8%
Trans Fat 0 g
Cholesterol 336.3 mg
Sodium 1463.8 mg61%
Total Carbohydrates 80 g26.6%
Dietary Fiber 7.3 g29.2%
Sugars 22.9 g
Protein 126 g251.8%
Vitamin A 113.1% Vitamin C 100.8%
Calcium 43.1% Iron 63.7%
*Based on a 2000 Calorie diet
Melt margarine over low heat.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk.
Cook over medium heat, stirring constantly until thick and bubbly.
Remove from heat; stir in wine and set aside.
Coat skillet with vegetable cooking spray.
Place over medium heat until hot.
Add mushrooms and onion.
Saute until tender.
Combine vegetables, rice, sauce, chicken, pimento and parsley; stir well.
Spoon into a 2-quart casserole coated with cooking spray.
Bake at 350° for about 15 minutes or until heated thoroughly.