“My adaptation of a St. Croix County Extension recipe. Think if you had leftover pilaf (at least 2 cups) or leftover veggies, you could sub those in. I use skim milk but if you want to put in cream go ahead. Not me though. LOL! I also use sweet butter which does have salt in it. I see that the rice aspect is not showing up on NF. :( You could assemble this ahead but heat it up longer than suggested.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Set out last ingredient listed to soften a bit.
  2. Prepare the rice according to package directions except shorten the time to 15 minutes b/c it will finish in the oven. I don't use the seasoning pack or any butter when doing this -just whatever liquid is called for-I think the seasoning is too salty.
  3. Spoon rice into an ungreased 2-1/2-qt. baking dish using a slotted spoon. (I discard the starchy liquid.).
  4. Add chicken, onion, and mushrooms to rice, stir.
  5. Preheat oven to 350 degrees.
  6. Melt butter (3 tablespoons) in skillet.
  7. Blend flour into butter until bubbly, gradually add wine, chicken broth, and milk, and stir until smooth and thickened.
  8. Remove skillet from burner.
  9. Add pepper, salt, tarragon, and tarragon to sauce.
  10. WHILE making sauce, steam broccoli or asparagus for 5 minutes (until barely tender), drain, arrange veggies atop the rice.
  11. Pour sauce over all.
  12. Topping: Combine cracker crumbs and butter, sprinkle on top.
  13. Bake for 20 minutes, add topping and bake another 10 to 15 minutes or until topping is crispy.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: