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Wild Rice Mushroom Chicken

Total Time

Prep: 15 min. Cook: 20 min.

Makes

2 casseroles (4 servings each)

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

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

  1. 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.
  2. 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.
  3. Place remaining chicken in a greased 11x7-in. baking dish; top with remaining rice mixture. Cool. Cover and freeze for up to 3 months.
  4. 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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