Almond, Chicken & Apricot Rice |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The original recipe was in a Better Home and Garden magazine for a sandwich. I changed it to make a hot dish because I loved the crunch of the almonds and the sweet/tang of the apricots. Ingredients:
1/4 cup almonds, chopped |
1 cup skinless cooked chicken, sliced |
1/2 cup dried apricot, chopped |
1 stalk celery, chopped |
1/2 cup sour cream |
4 ounces cream cheese, softened |
2 tablespoons fresh cilantro, chopped |
1 tablespoon dijon mustard |
1 teaspoon honey |
3 cups cooked rice |
Directions:
1. Mix all ingredients together.
2. Heat in oven at 350 degrees for 15 minutes.
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