Wild Rice Mushroom Chicken |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Jacqueline Thompson Graves of Lawrenceville, Georgia uses a wild rice mix to put a tasty spin on a traditional chicken and rice bake. It's simple and delicious, she says. It's also yummy made with leftover chicken or turkey. Ingredients:
2 packages (6 ounces each) long grain and wild rice mix |
8 boneless skinless chicken breast halves (6 ounces each) |
5 tablespoons butter, divided |
1 large sweet red pepper, chopped |
2 jars (4-1/2 ounces each) sliced mushrooms, drained |
Directions:
1. Prepare rice according to package directions. Meanwhile, in a large skillet, cook chicken in 3 tablespoons butter for 6-8 minutes on each side or until browned and a meat thermometer reads 170°. Remove chicken and keep warm.
2. Add remaining butter to pan drippings; saute red pepper until tender. Stir in mushrooms; heat through. Add to rice. Serve four chicken breasts with half of the rice mixture.
3. Place remaining chicken in a greased 11-in. x 7-in. baking dish; top with remaining rice mixture. Cool. Cover and freeze for up to 3 months.
4. To use frozen casserole: Thaw in the refrigerator. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 2 casseroles (4 servings each).
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