---
title: Creamed Chicken or Turkey in Confetti Rice Ring
author: Family Heirloom
servings: 8
prep_time: 20m
cook_time: 20m
tags:
  - dinner
  - classic
  - chicken
  - turkey
  - retro
source: Family Heirloom
---

[-- Confetti Rice Ring --]

In a #large bowl{}, combine hot @cooked long-grain white rice{4%cups}, cooked and drained @frozen peas{2%cups} (10 oz package), diced @pimientos{3%tbsp}, and melted @butter{2%tbsp}.

Press rice mixture firmly into a greased #ring mold{} (or 6-cup bundt pan). Unmold onto a warm serving platter and keep warm in a low oven (250°F).

[-- Creamed Chicken or Turkey --]

In a #large saucepan{}, melt @unsalted butter or margarine{1/3%cup} over medium heat. Add finely chopped @yellow onion{1/2%cup} and cook until tender, about ~{3%minutes}.

Blend in @all-purpose flour{1/4%cup} and cook stirring for ~{1%minute}.

Slowly pour in @chicken or turkey broth{1.5%cups} and @light cream{1.5%cups}. Add @salt{2%tsp} and a pinch of @black pepper{}. Cook and stir continuously over medium heat until mixture thickens and bubbles, about ~{5%minutes}.

In a small bowl, beat @egg yolks{2}. Stir a small amount of the hot sauce into the yolks to temper, then return yolk mixture to the saucepan. Cook over low heat for ~{1%minute}.

Add diced @cooked chicken or turkey{3%cups} and drained sliced @mushrooms{6%oz}. Heat gently until piping hot throughout.

Ladle creamy chicken into the center of the warm Confetti Rice Ring (or serve over hot homemade biscuits).\n