Chicken/rice casserole
Preheat oven to 400 degrees F. Grease a 9x13 baking pan.
Melt butter in a large saucepan over medium heat.
Stir in the mushrooms and rosemary, cook until softened (about 5 min.). Stir in the flour until well blended.
Slowly whisk in the chicken broth and the half and half or milk.
Bring to a boil, reduce heat and cook until sauce is thickened and smooth (about 5 min.).
Mix in the chicken and the cooked rice, combine well.
Pour into prepared pan.
Mix together the bread crumbs, Parmesan cheese and 1 Tbsp. melted butter, stir well. Sprinkle on top of the chicken and rice mixture.
Bake for 25-35 minutes, until the sauce is bubbling and the topping is golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (703g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1462 | ||
Calories from Fat: 801 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89g | 119 % | |
Saturated Fat 32.1g | 161 % | |
Monounsaturated Fat 33.3g | ||
Polyunsanturated Fat 15.9g | ||
Cholesterol 441.9mg | 136 % | |
Sodium 596.8mg | 21 % | |
Potassium 1201.6mg | 32 % | |
Total Carbohydrate 48.4g | 14 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 46.9g | ||
Protein 109.9g | 157 % | |
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: 1462
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