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Chicken and Rice American Style


  • Yield: 6 cups 1x

Ingredients

Scale
  • 3-4 medium chicken breasts or thighs
  • 2 cups rice (uncooked)
  • 1 medium onion (chopped)
  • 3 stalks celery (chopped)
  • 1/2 pound mushrooms (sliced)
  • 3 cloves garlic (minced)
  • 2 cups broth
  • 1 cup peas
  • 1/4 tsp basil (dried)
  • 1/4 tsp oregano (dried)
  • 1/4 tsp black pepper
  • 2 tbs flour
  • 1/4 cup water
  • 1 can evaporated milk

Instructions

  1. Boil chicken breasts in water with garlic, oregano, basil, and salt.
  2. Cook Rice.
  3. Sauté onion, celery, mushrooms, garlic in broth.
  4. Add flour in water, then evaporated milk.
  5. Mix well.
  6. In casserole, mix chopped chicken, rice, peas and vegetables.
  7. Heat thoroughly in oven until ready to serve

Notes

Source:  Sherry Scott

Nutrition

  • Serving Size: 1 breast plus rice
  • Calories: 856
  • Fat: 29.07 g
  • Carbohydrates: 100.74 g
  • Protein: 44.29 g
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