I developed this recipe when I was low on groceries and in a hurry to get a good hot meal in the oven. The savory onion flavor bakes right into the chicken.—Leslie Gillespie, Red Oak, Iowa
- 4 boneless skinless chicken breast halves
- 1 package (6 ounces) long grain and wild rice mix
- 1 envelope onion soup mix
- 2-1/3 cups water
- 1 tablespoon butter
- Place chicken in a greased 13-in. x 9-in. baking dish. Combine the rice mix with contents of seasoning packet, soup mix, water and butter. Pour over chicken. Cover and bake at 350° for 55-60 minutes or until chicken juices run clear. Yield: 4 servings.
Originally published as Wild Rice Chicken Bake in Casserole Cookbook 2001, p142
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