Read over 1st maybe modify for crockpot and use evaporated milk
Cook rice according to package directions. Meanwhile, in a large saucepan coated with nonstick cooking spray, cook onion and carrot in butter for 2 mins. Stir in the broth, potatoes, salt/pepper. Bring to boil. Reduce heat cover and simmer for 10 mins. Add broccoli, cook 3-7 mins until potatoes are tender. Drain rice if necessary, fluff with fork. Stir chicken and rice into potato mixture. Heat through. In a small bowl, combine flour and 1/2 & 1/2 until smooth. Gradually stir into soup, bring to boil cook and stir for 2 mins until thickened.
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Serving Size: 1 Serving (14488g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 25737 | ||
Calories from Fat: 14451 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1605.7g | 2141 % | |
Saturated Fat 598.8g | 2994 % | |
Monounsaturated Fat 617.6g | ||
Polyunsanturated Fat 266.4g | ||
Cholesterol 7581.3mg | 2333 % | |
Sodium 12032.8mg | 415 % | |
Potassium 35142.4mg | 925 % | |
Total Carbohydrate 835.5g | 246 % | |
Dietary Fiber 23.4g | 94 % | |
Sugars, other 812.1g | ||
Protein 1915.2g | 2736 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 25737
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