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Wild Rice Mushroom Chicken

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
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    2 casseroles (4 servings each)


  • 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 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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  • niteshrd
    Jun 19, 2012

    No comment left

  • julieconde
    Sep 21, 2009

    No comment left

  • babylyric1
    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?