1 Box Long Grain Wild Rice 380 cals
2 Chicken Breasts - cooked 300 cals
2 cups chicken broth 20 cals
1 1/2 cup water
1 cup milk 90 cals
1/4 cup lite butter 120 cals
Carrots, celery, garlic, onion
salt and pepper to taste.
I have my chicken cooked ahead of time and through everything into a pot.
I let it all simmer for about 30 mins and it's ready.
This makes 7 cups! = 130 cals per CUP!
Leaving plenty of room for a biscuit ;)
BTW this freezes nicely.
I like to freeze leftovers in 1 cup tupperware to use for lunches.