Recipe Details
Ingredients
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2cooked, boneless chicken breast halves, shredded
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4cupschicken broth
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2cupswater
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1(4.5 ounce) packagequick cooking long grain and wild rice with seasoning packet
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¾cupall-purpose flour
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½teaspoonsalt
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½teaspoonground black pepper
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½cupbutter
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2cupsheavy cream
Cooking Directions
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Combine chicken, broth, and water in a large pot over medium heat. Bring to a boil, then stir in rice, reserving the seasoning packet. Cover and remove from heat.
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Combine flour, salt, and pepper in a small bowl.
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Melt butter in a medium saucepan over medium heat. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then add flour mixture, a few tablespoons at a time, into the butter mixture, stirring continuously to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes.
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Stir flour and cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
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Serve hot and enjoy!
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories463 | |
% Daily Value * | |
Total Fat 37g |
47% |
Saturated Fat 22g |
109% |
Cholesterol 135mg |
45% |
Sodium 997mg |
43% |
Total Carbohydrate 23g |
8% |
Dietary Fiber 1g |
4% |
Total Sugars 1g |
|
Protein 12g |
24% |
Vitamin C 1mg |
1% |
Calcium 57mg |
4% |
Iron 1mg |
7% |
Potassium 151mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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