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."
Recommended: 45 Recipes for Mushroom Lovers
VERIFIED BY Taste of Home Test Kitchen
- 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 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 11x7-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).
Originally published as Wild Rice Mushroom Chicken in Quick Cooking September/October 2001, p59
Reviews forWild Rice Mushroom Chicken
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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?"