Best Solo Chicken Breast And Wild Rice Recipes

WILD RICE CHICKEN BAKE

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish. Combine the rice mix with contents of seasoning packet, soup mix, water and butter. Pour over chicken. Cover and bake at 350° for 55-60 minutes or until chicken juices run clear.

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 375°F. Line a 9x13 qt baking dish with Reynolds Wrap® Heavy Duty Foil.
• Cook onion and mushrooms in a saucepan over medium heat until slightly softened.
• Add rice to the saucepan along with the water required on the package and cook according to package directions.
• While the rice is cooking, toss chicken with basil, thyme, and salt & pepper to taste. Brown chicken over medium heat in a skillet until all sides are browned and chicken is almost cooked through.
• Combine the cooked rice and browned chicken with mushroom soup, sour cream, chicken broth, and ½ cup of cheddar cheese. Toss well to combine.
• Spread into the prepared pan and cover with Reynolds Wrap® Heavy Duty Foil. Bake 20 minutes.
• Remove foil and top with remaining ½ cup cheese. Bake an additional 5-7 minutes or until bubbly and the cheese is melted.
• Rest 10 minutes before serving.

SOLO BAKED CHICKEN BREAST AND LEMON RICE

Steps:

• Preheat oven 375 degree (f) Put 1 tablespoon butter into an oven proof dish stir in the rice until all the grains are coated.
• Add the wine. Cut the lemon in half and squeeze the juice from half the lemon into a dish with the remaining melted butter and the basil.
• Other herbs such as dill, or oregano could be used instead.
• Coat the chicken breast with the butter/lemon/herb sauce on both sides and place on top of the rice and wine. Slice the remaining half of the lemon into thin rounds and place on top of the chicken.
• Cover with a tight fitting cover or foil and bake for 35 minutes or until all the liquid is absorbed and the chicken has an internal temperature of 175(f) or 79(c).
• Salt and pepper to taste.