WILD RICE MUSHROOM CHICKEN

Wild Rice Mushroom Chicken image

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

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 5

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

Steps:

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 : Calories 319 calories, Fat 11g fat (6g saturated fat), Cholesterol 109mg cholesterol, Sodium 504mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein.