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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the tenderloins into bite size pieces then sprinkle with salt & pepper. Spray a large pot with cooking spray & cook the chicken until no longer pink. | 2. Pour the broth & water in the pot then add the rice & seasoning packet. Bring to a boil then lower heat & simmer for 20 minutes, covered. | 3. Note: If using quick cooking rice the time will be lowered to 10 minutes. | 4. Mix the salt, pepper, & half-and-half in with the broth. Then add the Velveeta & shredded cheese to the pot. Stir until the cheese is melted. | 5. Mix the cornstarch & a small amount of water in a cup to form a running paste. Pour this into the broth, stirring until it thickens. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken tenderloin	5 -6			0.0	0.0	0.0	0.0
wild rice	1	box		-	-	-	-
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
water	1	can		0.0	0.0	0.0	0.0
salt	1/2 - 1	teaspoon		-	-	-	-
black pepper	1/2 - 1	teaspoon		0.0	0.0	0.0	0.0
half cream	1	cup		136.88	20.88	6.032	3.248
velveeta cheese	4 -6	ounces	cut	0.0	0.0	0.0	0.0
sharp cheddar cheese	1/2	cup	shredded	-	-	-	-
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.