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."
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep: 15 min. Cook: 30 min. + freezing
Ingredients:
* 2 packages (6 ounces each) long grain and wild rice mix
* 8 bone-in chicken breast halves (8 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 10 minutes on each side or until browned and a meat 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 11-in. x 7-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).
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