Mix all cooked ingredients and add enough cream and chicken broth to saturate well. Salt & pepper as desired. Bake @ 350 *F for 30 minutes. I serve this with baked chicken, or with leftover chicken that has been chopped and added to the rice mixture upon baking. This should feed 4 - 8 people, depending on serving size and other foods that accompany your meal. Posted to FOODWINE Digest 8 November 96 Date: Fri, 8 Nov 1996 15:39:50 CST From: "firstname.lastname@example.org"
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|Serving Size: 1 Serving (448g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 14 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 13.4mg||0 %|
|Potassium 452.5mg||12 %|
|Total Carbohydrate 95.6g||28 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 87.5g|
|Protein 17.9g||26 %|
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Calories per serving: 452
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