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Ingredientes
- 1 cooked chicken-diced
- 1 large jar mushrooms
- 1 to 1-1/2 c. sherry
- 1 package UNCLE BEN'S® long grain and wild rice (prepare as directed)
- 2+ c. chicken broth
- 1/2 jar current jelly
- Pie crust for topy
Direcciones
- Mix prepared rice with mushrooms and chicken. Place in casserole dish. In large saucepan, mix 2 c. chicken broth, sherry, current jelly and salt and pepper to taste. Bring to a boil. Simmer till all jelly is dissolved stirring often. Thicken as for a thin gravy. Pour over chicken/rice mix and stir (should be soupy). Reserve some of the gravy for serving. Cover with pie crust. Puncture crust. Bake 10 min at 450, then 30-40 min at 350 (juices should be bubbly and crust brown.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 4 servings | |
| Calories 356 | |
| Calories from Fat 131 | 37% |
| Total Fat 14.58g | 18% |
| Saturated Fat 5.5g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 240mg | 10% |
| Potassium 102mg | 3% |
| Total Carbs 39.22g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.96g | 4% |
| Protein 1.87g | 3% |
