Ingredients Jump to Instructions ↓

  1. 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

Instructions Jump to Ingredients ↑

  1. 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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