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17Ingredients
75Minutes
640Calories
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Ingredients
US|METRIC
5 SERVINGS
- 8 Tbsp. unsalted butter (divided)
- 4 boneless, skinless chicken breasts (trimmed)
- 1 onion (diced)
- 2 stalks celery (diced)
- salt
- pepper
- 2 cloves garlic (minced)
- 10 oz. mushrooms (tough stems removed, sliced)
- 1 1/2 cups wild rice blend
- 14.5 oz. low sodium chicken broth
- 1 cup dry white wine
- 3 Tbsp. all purpose flour
- 1/4 tsp. onion powder
- 1/2 tsp. dried thyme
- 1/2 tsp. dried thyme
- 1 tsp. fresh thyme leaves
- 1 cup whole milk
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories640Calories from Fat230 |
% DAILY VALUE |
Total Fat26g40% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol155mg52% |
Sodium400mg17% |
Potassium1240mg35% |
Protein47g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate50g17% |
Dietary Fiber5g20% |
Sugars7g |
Vitamin A15% |
Vitamin C10% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(5)
Tanner Johnson 4 years ago
Awesome recipe. Flavor is great, texture was perfect. My local store didn’t have wild rice so I put instant rice in there. Worked fine. I replaced the chicken breast instructions with a chicken thigh recipe I like. Will make again.
Danette Newman 4 years ago
Really enjoyed this. Did have to cook rice mixture longer, adding more broth, as it was still crunchy. I used half and half in the béchamel instead of milk. Did need to add quite a bit more, along with some chicken broth. Did not have thyme. Used Tarragon instead. I put everything into a casserole dish. Was quite a bit of rice. Will cut down the amount next time.
Ann luree 4 years ago
The rice/vegetable mixture need to cook a little longer than directions say, cut pepper in white sauce in half. I used slightly more rice than called for I wouldn’t recommend that. Wonderful flavor.