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Wild Rice Mushroom Chicken

 Wild Rice Mushroom Chicken
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."
8 ServingsPrep: 15 min. Cook: 20 min.


  • 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


  • 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.
  • 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.
  • 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.
  • 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).
Nutritional Facts: 1 serving (1 each) equals 319 calories, 11 g fat (6 g saturated fat), 109 mg cholesterol, 504 mg sodium,

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Wild Rice Mushroom Chicken (continued)

Nutritional Facts: 17 g carbohydrate, 1 g fiber, 36 g protein.