Directions:
- Prepare rice according to instructions.
- Saute the onion, celery, carrot in butter for about 3 minutes until vegetables are tender.
- Stir in the flour, sifting a little bit at a time and cooking until blended.
- Add the chicken broth.
- Add the cooked rice.
- Add the cooked chicken.
- Heat thoroughly.
- Add cream and heat through but DO NOT BOIL.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 444.73 Kcal (1862 kJ) | ||
| Calories from fat | 236.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.29g | 40% | |
|---|---|---|---|
| Cholesterol | 52.84mg | 18% | |
| Sodium | 1275.06mg | 53% | |
| Potassium | 445.59mg | 9% | |
| Total Carbs | 37.05g | 12% | |
| Sugars | 2.68g | 11% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 14.43g | 29% | |
| Vitamin C | 12.3mg | 21% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.3mg | 13% | |
| Calcium | 71.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 139.55 Kcal (584 kJ) | ||
| Calories from fat | 74.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.25g | 40% | |
|---|---|---|---|
| Cholesterol | 16.58mg | 18% | |
| Sodium | 400.1mg | 53% | |
| Potassium | 139.82mg | 9% | |
| Total Carbs | 11.63g | 12% | |
| Sugars | 0.84g | 11% | |
| Dietary Fiber | 0.64g | 8% | |
| Protein | 4.53g | 29% | |
| Vitamin C | 3.9mg | 21% | |
| Iron | 0.7mg | 13% | |
| Calcium | 22.3mg | 7% | |
* 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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