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Wild Rice Chicken Supreme Recipe
|Long grain and wild rice||6 Ounce (1 Package)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Black pepper||1 Dash|
|Half and half||1 Cup (16 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Cooked and cubed chicken||2 Cup (32 tbs)|
|Chopped pimiento||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Chopped almonds||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2216 Calories from Fat 946
% Daily Value*
Total Fat 106 g163.4%
Saturated Fat 51.3 g256.4%
Trans Fat 0 g
Cholesterol 546.5 mg
Sodium 3033.7 mg126.4%
Total Carbohydrates 176 g58.8%
Dietary Fiber 12 g48.1%
Sugars 6.8 g
Protein 136 g271.1%
Vitamin A 101.1% Vitamin C 141.4%
Calcium 45.6% Iron 75.2%
*Based on a 2000 Calorie diet
Meanwhile, melt butter in large saucepan.
Add onion and cook over low heat until tender.
Stir in flour, salt and pepper.
Gradually stir in half & half and chicken broth.
Cook, stirring constantly, until thickened.
Stir in chicken, pimiento, parsley, almonds and cooked rice.
Place in 2-quart casserole.
Bake, uncovered, in 425°F. oven for 30 minutes.