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    You are in: Home / Recipes / My Creamed Chicken in Rice Ring Recipe
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    My Creamed Chicken in Rice Ring

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Nana Lee's Note:

    This is comfort food personified. I've been making this for as long as I can remember. No one has ever NOT liked it, and I never have any left over for another meal!

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    Units: US | Metric


    1. 1
    2. 2
      Put breasts in deep pot with carrots and celery.
    3. 3
      Cover with COLD water.
    4. 4
      Add salt and pepper.
    5. 5
      Bring all to a boil and reduce heat to simmer.
    6. 6
      Cover and simmer for at least an hour. Until meat appears to be falling off bones.
    7. 7
      Remove chicken and cool.
    8. 8
      When cool enough to handle, remove bones and skin and discard.
    9. 9
      Cut chicken into bite-size pieces, not too small.
    10. 10
      Remove 2 cups of broth from pot.
    11. 11
      Melt butter in pan and whisk in flour until smooth.
    12. 12
      Remove from heat and add 1/2 cup broth, whisking to keep it smooth.
    13. 13
      Add another 1/2 cup and whisk again. Try to keep it from lumping.
    14. 14
      Return to heat and add last cup of broth. Keep heat low-medium and keep whisking until sauce thickens.
    15. 15
      Should be like very heavy cream or slightly thicker, not runny.
    16. 16
      Add chicken pieces, keep warm until rice is done.
    17. 17
      I usually add canned lima beans to the sauce, but this is optional. You could also add some celery and/or carrots from the pot.
    18. 18
      RICE RING.
    19. 19
      You can make the rice as you usually do to get 4 cups cooked rice OR use my method.
    20. 20
      Put rice and cold water in pot. Add salt.
    21. 21
      Bring water to a boil and stir rice ONCE with wooden spoon.
    22. 22
      Cover tightly and simmer for 18 minutes.
    23. 23
      When done, remove from heat and fluff rice with a fork.
    24. 24
      Add butter and stir gently until all melted and blended inches.
    25. 25
      Pack rice into buttered ring mold and tamp down so it is packed, not loose.
    26. 26
      Put serving plate over top of mold and flip over.
    27. 27
      Tap gently to loosen rice ring.
    28. 28
      Fill center of ring with creamed chicken, decorate as desired and serve.
    29. 29
      NOTE: Putting veggies in creamed chicken is an option. You could serve them as a side dish.
    30. 30
      Use the rest of the broth with carrots and celery for soup or another recipe.

    Ratings & Reviews:


    Nutritional Facts for My Creamed Chicken in Rice Ring

    Serving Size: 1 (509 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 880.7
    Calories from Fat 341
    Total Fat 37.9 g
    Saturated Fat 18.8 g
    Cholesterol 153.8 mg
    Sodium 745.5 mg
    Total Carbohydrate 90.6 g
    Dietary Fiber 5.7 g
    Sugars 4.7 g
    Protein 41.0 g

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