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Wild Rice And Chicken Casserole Recipe
|Long grain and wild rice mix||6 Ounce|
|All purpose flour||2 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Chablis/Dry white wine||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Sliced green onion||1⁄2 Cup (8 tbs)|
|Chopped cooked chicken breast/Turkey breast||4 Cup (64 tbs)|
|Diced pimiento||2 Ounce|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 1777 Calories from Fat 319
% Daily Value*
Total Fat 36 g54.9%
Saturated Fat 4.6 g23.2%
Trans Fat 0 g
Cholesterol 4.6 mg
Sodium 764 mg31.8%
Total Carbohydrates 177 g58.9%
Dietary Fiber 3.5 g13.9%
Sugars 26.1 g
Protein 179 g358.2%
Vitamin A 100.7% Vitamin C 97.4%
Calcium 35.9% Iron 23.7%
*Based on a 2000 Calorie diet
Melt margarine in a small heavy saucepan over low heat, add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Remove from heat, and stir in wine.
Coat a small skillet with cooking spray; place over medium heat until hot.
Add mushrooms and onion, and saute 2 to 3 minutes or until tender.
Combine sauteed vegetables, rice, sauce, chicken, pimiento, and parsley, stirring well.
Spoon mixture into a 2-quart casserole coated with cooking spray.
Bake for 15 minutes or until thoroughly heated.