Creamy Chicken with Carrots and peas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 474.0
  • Total Fat: 25.3 g
  • Cholesterol: 142.0 mg
  • Sodium: 1,482.0 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 38.2 g

View full nutritional breakdown of Creamy Chicken with Carrots and peas calories by ingredient
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Number of Servings: 4


    2 tablespoons butter
    1/2 cup onion chopped
    2 cloves garlic minced
    2 tablespoon flour
    3 cups chicken broth
    1/2 cup heavy cream
    1 pound boneless skinless chicken breasts
    3/4 cup long grain rice
    1 cup chopped carrots
    1 cup peas
    4 oz shredded chedder


Melt butter in saucepan. Add onion cook until clear. Add garlic cook until fragrant. Stir in flour and cook until golden about 1 minute. Slowly add cream and broth. Add raw chicken. Partially cover while it comes to a simmer. Than turn heat down to low and cover all the way and cook 20 minutes until chicken is cooked through. Remove chicken. Add rice. Cover and continue to simmer stirring often until rice is done and most of liquid has been absorbed. In the mean time shred chicken. In pot add carrots, peas, shredded cheese and shredded chicken. Transfer mixture to 9x9 baking dish. Heat in oven at 350 20-25 minutes or until bubbly.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MICELOVER2.

TAGS:  Poultry |

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