Wild Rice Chicken Supreme
Servings: 8 Servings
Calories: 289kcal
Author: Rob Loethen
Print Recipe
- 6 ounces Uncle Ben's Long Grain & Wild Rice
- ¼ cup butter or margarine
- ⅓ cup onion chopped
- ⅓ cup flour
- 1 tsp salt
- 1 dash black pepper
- 1 cup chicken broth
- 1 cup half and half
- 2 cups cooked chicken cubed
- ⅓ cup diced pimento optional
- ⅓ cup fresh parsley chopped (or 2 tsp dried parsley flakes)
- ¼ cup slivered almonds chopped
Cook contents of rice and seasonings packet according to directions.
While rice is cooking, melt butter in large saucepan. Add onion and cook over low heat until tender.
Stir in flour, salt, and pepper. Gradually stir in half and half and chicken broth. Cook, stirring constantly, until thickened.
Stir in chicken, pimento, parsley, almonds and cooked rice.
Pour into greased 2-quart casserole dish. Bake, uncovered, in 400o oven for 30 minutes.
Calories: 289kcal | Carbohydrates: 23g | Protein: 14g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 491mg | Potassium: 293mg | Fiber: 2g | Sugar: 1g | Vitamin A: 735IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 1.6mg