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Add a photoServings: 8
Ingredients
- 1 (6 ounce.) pkg. long grain & wild rice mix
- 1/4 c. butter
- 1/4 c. flour
- 1 (13 ounce.) can evaporated lowfat milk
- 1 1/2 c. chicken broth
- 3 c. chicken, diced
- 1 (6 ounce.) can mushrooms, sliced
- 1/3 c. bell peppers, minced
- 1/4 c. pimento, minced
- Salt to taste
- 1/4 c. slivered almonds, toasted
Directions
- Prepare rice mix according to package directions. Heat butter and stir in flour. Gradually stir in lowfat milk and chicken broth. Simmer till smooth and thickened. Add in cream sauce to cooked rice. Fold in chicken, mushrooms, peppers, pimento and salt. Spoon into a greased casserole. Sprinkle top with toasted almonds. Bake at 350 degrees for 30 to 40 min. Freezes well. I triple recipe and freeze the extras. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 8 servings | |
| Calories 274 | |
| Calories from Fat 170 | 62% |
| Total Fat 19.15g | 24% |
| Saturated Fat 8.44g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 273mg | 11% |
| Potassium 344mg | 10% |
| Total Carbs 9.47g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 5.3g | 4% |
| Protein 15.97g | 26% |
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