Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1097
Calories
69g
Protein
18g
Fat
161g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups sliced green onions
- 2 tablespoons butter or margarine
- 2 tablespoons flour
- 1 cup sour cream
- 1 4-ounce can sliced mushrooms, undrained
- 1 cup chicken broth
- 1/3 cup dry vermouth
- 3 cups cooked chicken cubes
- 1/3 cup chopped pimientos
- 1 teaspoon salt
- 1 teaspoon ground thyme
- 1/4 teaspoon ground black pepper
- 4 cups hot cooked rice
- =
Directions
1
Cook onions in butter in large skillet over medium heat until tender but not brown. Blend in flour. Add sour cream, mushrooms with liquid, chicken broth and vermouth; cook, stirring constantly, until thickened.
2
Stir in chicken, pimientos, salt, thyme and pepper. Heat thoroughly. Serve over hot rice.
Recipe sourced from
fandom