Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart casserole dish.
- Spread the rice into the bottom of the prepared casserole dish.
- Melt butter in a saucepan over medium heat. Cook and stir flour in melted butter until frothy, 2 to 3 minutes; add half-and-half, chicken broth, rosemary, and salt to the saucepan. Stirring continually, cook the broth mixture until slightly thickened, about 5 minutes. Stir cooked chicken, mushrooms, bell pepper, and pimentos into the sauce; cook until the chicken is hot, 2 to 3 minutes. Pour the chicken mixture over the rice; stir lightly.
- Bake in preheated oven until heated through and the rice is very tender, about 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 452.59 Kcal (1895 kJ) | ||
| Calories from fat | 266.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.59g | 46% | |
|---|---|---|---|
| Cholesterol | 72.09mg | 24% | |
| Sodium | 947.76mg | 39% | |
| Potassium | 421.9mg | 9% | |
| Total Carbs | 30.01g | 10% | |
| Sugars | 0.98g | 4% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 17.82g | 36% | |
| Vitamin C | 11.5mg | 19% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 4.9mg | 27% | |
| Calcium | 77.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 167.7 Kcal (702 kJ) | ||
| Calories from fat | 98.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.97g | 46% | |
|---|---|---|---|
| Cholesterol | 26.71mg | 24% | |
| Sodium | 351.18mg | 39% | |
| Potassium | 156.33mg | 9% | |
| Total Carbs | 11.12g | 10% | |
| Sugars | 0.36g | 4% | |
| Dietary Fiber | 0.56g | 6% | |
| Protein | 6.6g | 36% | |
| Vitamin C | 4.3mg | 19% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1.8mg | 27% | |
| Calcium | 28.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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