Saucy Chicken with Veggies and Rice
Need a dairy free main course? Saucy Chicken with Veggies and Rice could be an awesome recipe to try. This recipe makes 6 servings with 381 calories, 37g of protein, and 5g of fat each. For $2.24 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. If you have cooked rice, condensed cream of mushroom soup, chicken broth, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 4 hours and 45 minutes. 70 people have tried and liked this recipe. It is brought to you by Taste of Home. With a spoonacular score of 89%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Saucy Chicken over Rice, Saucy Chicken with Pinto Beans and Rice, and Saucy Stuff – this is a versatile sauce you can use on fried food, steamed veggies, and so much more.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 270 minutes
Ingredients:
3 cups sliced fresh carrots
3 cups sliced celery
1/3 cup white wine or chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
Hot cooked rice
2 tablespoons cornstarch
1/2 teaspoon dried tarragon
1 teaspoon dried thyme
2 cups sliced onion
1 envelope onion soup mix
1 teaspoon pepper
6 boneless skinless chicken breast halves (5 ounces each)
Equipment:
slow cooker
bowl
Cooking instruction summary:
Directions Place the celery, carrots, onion and chicken in a 5-qt. slow cooker. In a small bowl, combine the soup, soup mix, thyme, pepper and tarragon; pour over chicken. Cover and cook on low for 4-5 hours or until meat is tender. Mix cornstarch and wine until smooth; stir into slow cooker. Cover and cook on high 30 minutes longer or until gravy is thickened. Serve with rice. Yield: 6 servings. Originally published as Saucy Chicken with Veggies and Rice in Simple & DeliciousJanuary/February 2009, p16 Nutritional Facts 1 chicken breast half with 2/3 cup gravy mixture (calculated without rice) equals 274 calories, 7 g fat (2 g saturated fat), 80 mg cholesterol, 934 mg sodium, 20 g carbohydrate, 4 g fiber, 31 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Place the celery, carrots, onion and chicken in a 5-qt. slow cooker. In a small bowl, combine the soup, soup mix, thyme, pepper and tarragon; pour over chicken.
2. Cover and cook on low for 4-5 hours or until meat is tender.
3. Mix cornstarch and wine until smooth; stir into slow cooker. Cover and cook on high 30 minutes longer or until gravy is thickened.
4. Serve with rice.
Nutrition Information:
covered percent of daily need
