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Ingredients
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3 cups cooked rice
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¼ cup butter
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¼ cup all-purpose flour
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1 ⅔ cups half-and-half
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1 ½ cups chicken broth
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¼ teaspoon rosemary
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1 teaspoon salt
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3 cups diced cooked chicken
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1 (4 ounce) can sliced mushrooms, drained
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⅓ cup chopped green bell pepper
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1 (2 ounce) jar pimentos
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart casserole dish.
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Spread the rice into the bottom of the prepared casserole dish.
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Melt butter in a saucepan over medium heat. Cook and stir flour in melted butter until frothy, 2 to 3 minutes; add half-and-half, chicken broth, rosemary, and salt to the saucepan. Stirring continually, cook the broth mixture until slightly thickened, about 5 minutes. Stir cooked chicken, mushrooms, bell pepper, and pimentos into the sauce; cook until the chicken is hot, 2 to 3 minutes. Pour the chicken mixture over the rice; stir lightly.
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Bake in preheated oven until heated through and the rice is very tender, about 30 minutes.
Nutrition Facts (per serving)
264 | Calories |
14g | Fat |
23g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 264 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 8g | 40% |
Cholesterol 56mg | 19% |
Sodium 437mg | 19% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 1g | 3% |
Total Sugars 1g | |
Protein 11g | 23% |
Vitamin C 12mg | 13% |
Calcium 68mg | 5% |
Iron 2mg | 9% |
Potassium 201mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.