2
cans (14 oz each) fat-free chicken broth with 33% less sodium
4
cups fat-free (skim) milk
3/4
cup all-purpose flour
1 1/2
teaspoons diced pimientos
1
tablespoon dry sherry, if desired
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Steps
1
Cook bacon until crisp. Drain on paper towel; crumble and set aside.
2
In nonstick Dutch oven or 4-quart saucepan, mix chicken, rice with contents of seasoning packet and broth. Heat to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes or until rice is tender.
3
In small jar with tight-fitting lid, shake 1 cup of the milk and the flour until well blended.
4
Add flour mixture, remaining 3 cups milk, the bacon, pimientos and sherry to rice mixture; cook over medium heat, stirring constantly, until soup is bubbly and thickened and chicken is no longer pink in center. If desired, season to taste with salt and pepper.
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To save about 28 grams of fat, 260 calories and 910 mg. of sodium
•Reduce the amount of bacon
•Omit the margarine
•Replace half-and-half with skim milk; use flour as a thickener
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