Directions:
- Prepare rice according to package directions; set aside.
- Heat oil in a large Dutch oven over medium-high heat. Add chopped onion and next 4 ingredients (onion through mushrooms), and sauté for 6 minutes or until onion is tender. Lightly spoon the flour into a dry measuring cup, and level with a knife. Stir the flour, tarragon, and thyme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 cups water, sherry, broth, and evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.46 Kcal (793 kJ) | ||
| Calories from fat | 57.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.34g | 10% | |
|---|---|---|---|
| Cholesterol | 209.39mg | 70% | |
| Sodium | 110.76mg | 5% | |
| Potassium | 372.07mg | 8% | |
| Total Carbs | 12.22g | 4% | |
| Sugars | 2.93g | 12% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 18.35g | 37% | |
| Vitamin C | 15.4mg | 26% | |
| Vitamin A | 2.8mg | 94% | |
| Iron | 4.8mg | 26% | |
| Calcium | 50.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 80.79 Kcal (338 kJ) | ||
| Calories from fat | 24.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 10% | |
|---|---|---|---|
| Cholesterol | 89.29mg | 70% | |
| Sodium | 47.24mg | 5% | |
| Potassium | 158.67mg | 8% | |
| Total Carbs | 5.21g | 4% | |
| Sugars | 1.25g | 12% | |
| Dietary Fiber | 0.71g | 7% | |
| Protein | 7.83g | 37% | |
| Vitamin C | 6.6mg | 26% | |
| Vitamin A | 1.2mg | 94% | |
| Iron | 2mg | 26% | |
| Calcium | 21.6mg | 5% | |
* 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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