My Creamed Chicken in Rice Ring Recipe

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My Creamed Chicken in Rice Ring
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Ingredients
11
Count
Nutrition
610
Calories
Total time
21
Minutes
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Ingredients:

Directions:

  1. NOTE: MAKE RICE WHILE CHICKEN COOKS OR MAKE CREAMED CHICKEN WHILE RICE COOKS.
  2. Put breasts in deep pot with carrots and celery.
  3. Cover with COLD water.
  4. Add salt and pepper.
  5. Bring all to a boil and reduce heat to simmer.
  6. Cover and simmer for at least an hour. Until meat appears to be falling off bones.
  7. Remove chicken and cool.
  8. When cool enough to handle, remove bones and skin and discard.
  9. Cut chicken into bite-size pieces, not too small.
  10. Remove 2 cups of broth from pot.
  11. Melt butter in pan and whisk in flour until smooth.
  12. Remove from heat and add 1/2 cup broth, whisking to keep it smooth.
  13. Add another 1/2 cup and whisk again. Try to keep it from lumping.
  14. Return to heat and add last cup of broth. Keep heat low-medium and keep whisking until sauce thickens.
  15. Should be like very heavy cream or slightly thicker, not runny.
  16. Add chicken pieces, keep warm until rice is done.
  17. I usually add canned lima beans to the sauce, but this is optional. You could also add some celery and/or carrots from the pot.
  18. RICE RING.
  19. You can make the rice as you usually do to get 4 cups cooked rice OR use my method.
  20. Put rice and cold water in pot. Add salt.
  21. Bring water to a boil and stir rice ONCE with wooden spoon.
  22. Cover tightly and simmer for 18 minutes.
  23. When done, remove from heat and fluff rice with a fork.
  24. Add butter and stir gently until all melted and blended inches.
  25. Pack rice into buttered ring mold and tamp down so it is packed, not loose.
  26. Put serving plate over top of mold and flip over.
  27. Tap gently to loosen rice ring.
  28. Fill center of ring with creamed chicken, decorate as desired and serve.
  29. NOTE: Putting veggies in creamed chicken is an option. You could serve them as a side dish.
  30. Use the rest of the broth with carrots and celery for soup or another recipe.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 610.16 Kcal (2555 kJ)
Calories from fat 244.91 Kcal
% Daily Value*
Total Fat 27.21g 42%
Cholesterol 99.06mg 33%
Sodium 881.53mg 37%
Potassium 636.43mg 14%
Total Carbs 69.59g 23%
Sugars 3.68g 15%
Dietary Fiber 4.72g 19%
Protein 21.24g 42%
Vitamin C 10.3mg 17%
Vitamin A 0.7mg 22%
Iron 3.7mg 20%
Calcium 108.7mg 11%
Amount Per 100 g
Calories 120 Kcal (502 kJ)
Calories from fat 48.17 Kcal
% Daily Value*
Total Fat 5.35g 42%
Cholesterol 19.48mg 33%
Sodium 173.37mg 37%
Potassium 125.17mg 14%
Total Carbs 13.69g 23%
Sugars 0.72g 15%
Dietary Fiber 0.93g 19%
Protein 4.18g 42%
Vitamin C 2mg 17%
Vitamin A 0.1mg 22%
Iron 0.7mg 20%
Calcium 21.4mg 11%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.7
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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