"A throw together all-in-one dish that is as satisfying as it is easy. Perfect for those busy evenings when hectic schedules leave no room for a concentrated effort in the kitchen. Serve with a tossed salad and sliced french bread for a complete meal." — Tracy
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2 (4.3 ounce) boxes
long grain and wild rice mix
frozen California blend vegetables
frozen chicken tenders
salt and black pepper to taste
I gave it 4 stars b/c I made some changes. I used a can of reduced fat cream of mushroom soup, 1 can of milk & 1/4 cup of chicken broth (all I had) in place of the 2 cups of chicken broth. I also used a frozen veggie blend with carrots, peas, corn, lima beans & green beans. I mixed the rice, soup & liquids together and then poured in the pan. Poured the frozen veggies on top and then layered the chicken over that. Used sea salt, garlic powder, pepper & paprika. This turned out amazing and I can't wait to eat the leftovers for lunch today!! UPDATE: The leftovers were even better b/c all the flavors had time to mix together. You could definitely make this ahead of time & freeze until you want to serve it!
It was alright, I felt like it was missing something. Kinda of bland I guess. Maybe I need to practice a little more. I had to bake it for an hour and a half @ 350.
I just brought this to a pot luck and it went over really well. When done it looks very impressive; if only my friends knew how easy it was to make! I used thick chicken breasts so it took longer, about two hours, but it still turned out good. This is a very versatile recipe; I'll try it again with different vegetable combos.
Great dish, I did add some canned mushrooms to it. I also had to cook it for about an hour & half @ 350. It still turned out GREAT.
Very tasty-I used 1/2 teaspoon of paprika to add a bit more flavor.
If I make it again I'm definitely adding some onion.
Used fresh veggies--carrots, onions, celery. And some frozen corn & peas. Needed more time. About 1 & 1/2 hours.
I had hoped to really like this. Made exactly as the recipe stated. Everyone's thoughts were not great, not bad. Quick, easy fix one pot meal on a weeknight, but took really long to cook at 350 and the veggies were mush in the end. If I were to fix again I'd bake at 400 and add onion and mushrooms (maybe fresh veggies). Not sure if I will fix again. Thanks though.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken with Wild Rice and Vegetables Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 522
** Calories from Fat: 133
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