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Wild Rice Mushroom Chicken

By: Jacqueline Graves  
"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.'"

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Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 (6 ounce) packages long grain and wild rice mix
  • 8 skinless, boneless chicken breast halves
  • 5 tablespoons butter or margarine, divided
  • 1 large sweet red pepper, chopped
  • 2 (4.5 ounce) jars sliced mushrooms, drained

Directions

  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 juices run clear. Remove chicken and keep warm.
  2. Add remaining butter to pan drippings; saute red pepper until tender. Stir in mushrooms; heat through. Add to rice. Serve four chicken breast with half of the rice mixture. Place remaining chicken in a greased 11-in. x 7-in. x 2-in. baking dish; top with remaining rice mixture. Cool. Cover and freeze for up to 3 months.
  3. To use frozen dish: Thaw in the refrigerator. Cover and bake at 350 degrees F for 35-40 minutes or until heated through.
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