Baked chicken and wild rice with onion and tarragon (mod)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Cream of celery soup; undiluted |
| 1 | can | Cream of chicken soup; undiluted |
| 1 | pack | Onion soup mix |
| 12 | ounces | Dry white wine |
| 1 | pack | Long grain and wild rice mix + seasoning |
| 6 | Chicken breast halves | |
| 1½ | cup | Whole pearl onions |
| 12 | ounces | Dry white wine |
| 1 | pack | Long grain and wildric mix + seasoning; pkt. |
| 3 | Chicken breast halves | |
| 3 | cups | Unsalted chicken broh |
| 1 | teaspoon | Fresh tarragon |
Directions
ORIGINAL
MODIFIED
Remove skin from chicken breasts. Remove meat and cut into ½ to 1 inch pieces. Mix chicken, celery, pearl onions and tarragon plus one cup of the unsalted chicken broth in a skillet. Cook on medium heat until the chicken and vegetables are tender, cool. In the meantime, add the wine and remaining chicken broth to the rice and seasoning packet. Let soak for 30 minutes. Combine all ingredients into a baking dish. Cover and bake at 300 degrees for an hour. Mix while baking - remove cover or add water for desired moistness. Yield: 6 servings.
Nutritional Analysis Original Modified Calories 490 300 Fat (grams) 16 8 Percent calories from 29 24 fat Percent polyunsaturated 7 6 Percent saturated 9 9 Percent monounsaturated 13 9 Cholesterol (milligrams) 95 49 Sodium (milligrams) 2500 800 Protein (grams) 37 20 Carbohydrate (grams) 39 29
NOTE: Diabetics or those on calorie-controlled diets may count one serving as: 2 meat and 2 starch servings.
© 1997 Mayo Foundation
for Medical Education and Research.
Recipe by: Mayo Foundation for Medical Education and Research.
Posted to EAT-LF Digest by Roberta Banghart <bobbi744@...> on Oct 16, 1998, converted by MM_Buster v2.0l.