I use a wild rice mix to put a tasty spin on a traditional chicken and rice bake. It's simple and delicious with leftover chicken or turkey. —Jacqueline Graves, Lawrenceville, Georgia
Wild Rice Mushroom Chicken
Wild Rice Mushroom Chicken
Prep Time
15 min
Cook Time
20 min
Yield
2 casseroles (4 servings each)
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
- 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 4 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.
Nutrition Facts
1 each: 319 calories, 11g fat (6g saturated fat), 109mg cholesterol, 504mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 36g protein.
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