Baked Chicken And Wild Rice With onion And Tarragon (Mod)

Ready in 1 hour

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Ingredients

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12 oz Dry white wine
1 pk Long grain and wild rice mix
1 cn Cream of chicken soup
1 pk Long grain and wild rice mix
3 c Unsalted chicken broh
1 ts Fresh tarragon
1 cn Cream of celery soup
1 pk Onion soup mix
ORIGINAL
12 oz Dry white wine
MODIFIED
1 1/2 c pearl onions; Whole
6 Chicken breast; halves
3 Chicken breast; halves

Original recipe makes 6

Servings  

Preparation

Remove skin from chicken breasts. Remove meat and cut into 1/2 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. http://www.mayo.ivi.com/mayo/recipe/htm/bkdchkn.htm ? 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 on Oct 16, 1998,

Calories Per Serving: 538 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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