Directions:
- In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender.
- In a large bowl combine the rice, chicken, peas and carrots, mayonnaise, green onion and seasonings.
- Place one sheet of phyllo dough on a work surface; spritz with butter-flavored spray. Top with another sheet of phyllo; spritz with spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut into 12 squares. Repeat three times, making 48 squares.
- Stack two squares of layered phyllo in each of 24 muffin cups coated with cooking spray, rotating squares so corners do not overlap. Spoon 1 tablespoon rice mixture into each cup. Bake at 375° for 8-10 minutes or until golden brown. Garnish with chives if desired. Serve warm. Yield: 2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 49.25 Kcal (206 kJ) | ||
| Calories from fat | 13.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.46g | 2% | |
|---|---|---|---|
| Cholesterol | 3.51mg | 1% | |
| Sodium | 142.59mg | 6% | |
| Potassium | 37.21mg | 1% | |
| Total Carbs | 6.96g | 2% | |
| Sugars | 0.39g | 2% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 1.98g | 4% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 3.9mg | 0% | |
| Amount Per 100 g | |||
| Calories | 188.35 Kcal (789 kJ) | ||
| Calories from fat | 50.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.6g | 2% | |
|---|---|---|---|
| Cholesterol | 13.41mg | 1% | |
| Sodium | 545.31mg | 6% | |
| Potassium | 142.32mg | 1% | |
| Total Carbs | 26.62g | 2% | |
| Sugars | 1.47g | 2% | |
| Dietary Fiber | 1.57g | 2% | |
| Protein | 7.59g | 4% | |
| Vitamin C | 2.3mg | 1% | |
| Iron | 1.4mg | 2% | |
| Calcium | 14.8mg | 0% | |
* 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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