Wild Rice Mushroom Chicken Recipe

4 1 2
Wild Rice Mushroom Chicken Recipe
Wild Rice Mushroom Chicken Recipe photo by Taste of Home
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Wild Rice Mushroom Chicken Recipe

Read Reviews
4 1 2
Publisher Photo
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."
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 2 packages (6 ounces each) long grain and wild rice mix
  • 8 boneless skinless chicken breast halves
  • 5 tablespoons butter or margarine, divided
  • 1 large sweet red pepper, chopped
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained

Directions

Prepare rice according to package directions. Meanwhile, in a large skillet, cook chicken in 3 tablespoons butter for 10 minutes on each side or until browned and juices run clear. 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 breast 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 dish: Thaw in the refrigerator. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 2 dishes (4 servings each).
Originally published as Wild Rice Mushroom Chicken in Quick Cooking September/October 2001, p59

Nutritional Facts

1 each: 319 calories, 11g fat (6g saturated fat), 109mg cholesterol, 504mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 36g protein.

  • 2 packages (6 ounces each) long grain and wild rice mix
  • 8 boneless skinless chicken breast halves
  • 5 tablespoons butter or margarine, divided
  • 1 large sweet red pepper, chopped
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  1. Prepare rice according to package directions. Meanwhile, in a large skillet, cook chicken in 3 tablespoons butter for 10 minutes on each side or until browned and juices run clear. 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 breast 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.
  3. To use frozen dish: Thaw in the refrigerator. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 2 dishes (4 servings each).
Originally published as Wild Rice Mushroom Chicken in Quick Cooking September/October 2001, p59

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babylyric1 User ID: 4410058 126125
Reviewed Sep. 20, 2009

"Sounds great but I wonder if some of the fat can be cut back by using something else instead of the butter? Perhaps just a saute in EVOO instead?"

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