Chicken julie
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Chicken julie
  Chicken    Rice  
Last updated 6/12/2012 1:13:50 AM. Recipe ID 42437. Report a problem with this recipe.
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      Title: Chicken julie
 Categories: Cajun healt, Chicken, Main dishes, Rice
      Yield: 6 Servings
      1 lb Chicken breast; no skin, no
           -bone, R-T-C, bite-sized
      1 ts Cajun seasoning
      1 md Onion; finely chopped
    1/2 md Bell pepper; chopped
    1/4 c  Celery; finely chopped
      2    Cloves garlic; minced
      1 c  White wine
      1 cn Cream of Chicken Soup; (98%
           -fat free)
      1 cn Cream of Celery Soup; (98%
           -fat free)
    1/2 c  Chicken broth
      4 lg Fresh mushrooms; sliced
    1/2 c  Green onions; finely chopped
    1/4 c  Fresh parsley; minced
    1/2 ts Tabasco sauce
      1 tb White wine Worcestershire
      1 c  Long-grain white rice;
      1 tb Wild rice; uncooked
  Preheat the oven to 350 degrees. Season the chicken with the Cajun
  seasoning. Heat a large nonstick skillet over medium heat. When it is
  hot, add the seasoned chicken. Shake the pan to be sure that all
  sides of the chicken are browned. Add the onions, bell pepper,
  celery, and garlic, then cook over heat for 3 minutes, stirring
  often. Add the wine and bring to a boil, then reduce the heat to low.
  Add all the remaining ingredients to the skillet, and stir until well
  mixed. Cook over low heat for 3 minutes, then pour into a 2 quart
  covered casserole and bake for 30 minutes. Remove the cover and stir
  well, then cover and bake for 30 more minutes, or until the rice is
  cooked. Serve hot.
  Serving Ideas : Serve with mixed green salad and Knorr Leek Soup.
  NOTES : You can make ahead and refrigerate or freeze. Calories: 320.7
  Fat: 5.1g  (15% from fat) Protein: 22.9g Carbohydrates: 39.6g
  Cholesterol: 53 mg Sodium:  944mg Dietary Fiber: 1.8 Recipe 

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Recipe ID 42437 (Apr 03, 2005)

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