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| 1 | cup | rice | uncooked |
| 10 | ounces | broccoli, frozen | |
| 3 | cup | chicken meat, cooked | |
| 2 | tablespoons | margarine, non-fat | or butter, non-fat |
| 1/4 | cup | flour, all-purpose | or whole wheat |
| 2 | cups | chicken broth | or low-fat |
| 1/4 | cup | parmesan, parmigiano-reggiano cheese, grated | optional |
Cook rice in 2 cups of water.
Let broccoli thaw.
Chicken should be off the bone.
Melt butter in large sauce pan.
Add flour to melted margarine and stir.
This will be lumpy.
Use broth from chicken you cooked or use canned chicken broth.
Slowly add broth to margarine/flour.
Stir to remove lumps and thicken.
Add cheese and stir.
Add rice, broccoli, and chicken.
Stir.
Put in a casserole pan and bake at 350 degrees for 30 minutes or until thoroughly heated.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 161mg | 7% |
| Total Carbohydrate 25.0g | 8% |
| Dietary Fiber 1.0g | 4% |
| Sugars 1.0g | |
| Protein 5.0g | 11% |
| Vitamin A | 8% | Vitamin C | 23% | |
| Calcium | 6% | Iron | 4% |
* 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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Sauces come in a seemingly infinite number of styles. The ingredients, methods, and applications for sauces almost know no bounds. And while sauces certainly vary in terms of their viscosity, thickening them is an oft-needed......
Spent 17 years in San Diego and have lived in ohio for the past 5. I've been craving Rubio's for the past year and just tried these tonight and they were fabulous. I also made a cream chipotle sauce that I prefer to the typical white sauce I like the added kick. I also found a salsa that is a dead on match for a smoky tasting salsa rubio's had, It was Frontera's roasted red pepper & garlic salsa with mellow red chile.
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