Wild Chicken Broccoli & Carrot Skillet
- 1 tbsp canola oil
1 pkg (14 oz) Gold'n Plump® Chicken Breast Strips
1 medium onion, chopped
1 can (4 oz) sliced mushrooms, drained
4 tbsp butter
4 tbsp flour
1 cup Swanson® Chicken Broth
1 pkg (9 oz) Green Giant® Frozen Broccoli Cuts, thawed
1 pkg (10 oz) Green Giant® Frozen Honey Glazed Carrots, thawed
4 cups cooked wild rice
1 can (12 oz) evaporated milk
2 tsp curry powder
salt and pepper, to taste
2 cups Fancy Brand® Shredded Mild Cheddar Cheese
In large skillet, heat oil; stir–fry chicken until lightly browned. Remove chicken; set aside. In same skillet, saute onion and mushrooms in butter until tender. Stir in flour,cooking until bubbly; gradually add broth. Add vegetables, wild rice, milk, seasonings and chicken; heat through. Stir in cheese.
8 servings.Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council