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Baked Chicken And Wild Rice With Onion And Tarragon

Baked Chicken And Wild Rice With Onion And Tarragon is built on Original, Cream Of Celery Soup, Cream Of Chicken Soup, Onion Soup Mix, and Dry White Wine. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• to taste
• 1 can
• 1 can
• 1 pkg
• 12 oz
• 1 pkg
• 6
• 1 1/2 cup
• 12 oz
• 1 pkg
• 3
• 3 cup
• 1 tsp

Method (preview)

1. 1

   Remove skin from chicken breasts. Remove meat and cut into 1/2 to 1 inch pieces.

2. 2

   Mix chicken, celery, pearl onions and tarragon plus one cup of the unsalted chicken broth in a skillet.

3. 3

   Cook on medium heat until the chicken and vegetables are tender, cool.

4. 4

   In the meantime, add the wine and remaining chicken broth to the rice and seasoning packet.

5. 5

   Let soak for 30 minutes.

6. 6

   Combine all ingredients into a baking dish.

7. 7

   Cover and bake at 300 degrees for an hour.

8. 8

   Mix while baking

9. 9

   Remove cover or add water for desired moistness. Yield: 6 servings.

10. 10

    Calories 490 300

11. 11

    Fat (grams) 16 8

12. 12

    Percent calories from 29 24 fat

13. 13

    Percent polyunsaturated 7 6

14. 14

    Percent saturated 9 9

15. 15

    Percent monounsaturated 13 9

16. 16

    Cholesterol (milligrams) 95 49

17. 17

    Sodium (milligrams) 2500 800

18. 18

    Protein (grams) 37 20

19. 19

    Carbohydrate (grams) 39 29