MENU
JOIN
Chicken Wild Rice Soup Chicken Wild Rice Soup
Wild Rice Mushroom Bake Wild Rice Mushroom Bake
Wild Rice and Mushroom Soup Wild Rice and Mushroom Soup
Wild Rice Soup Wild Rice Soup
Mushroom Wild Rice Mushroom Wild Rice
Chicken Wild Rice Chowder Chicken Wild Rice Chowder
Almond-Mushroom Wild Rice Almond-Mushroom Wild Rice
Mushroom & Herb Chicken Mushroom & Herb Chicken
Chicken Wild Rice Soup with Mushrooms Chicken Wild Rice Soup with Mushrooms
Herbed Chicken with Wild Rice Herbed Chicken with Wild Rice
Mushroom Chicken with Wild Rice Mushroom Chicken with Wild Rice
Mushroom Fried Rice Mushroom Fried Rice
Mushroom Wild Rice Dish Mushroom Wild Rice Dish
Mushroom-Rice Stuffed Chicken Breasts Mushroom-Rice Stuffed Chicken Breasts
Wild Rice Chicken Dinner Wild Rice Chicken Dinner
Parmesan Chicken with Mushroom Rice Parmesan Chicken with Mushroom Rice

Wild Rice Mushroom Chicken

0 | 0 Reviews
Total Time:Prep: 15 min. Cook: 20 min.

By Taste Of Home Editorial Team

Recipe by Jacqueline Graves, Lawrenceville, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

TEST KITCHEN APPROVED

Wild Rice Mushroom Chicken

0 | 0 Reviews Add your review
Yield:2 casseroles (4 servings each)
Prep:15 min
Cook:20 min
Save Saved Saving print

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
Text Ingredients
Shop Recipe

Directions

  1. 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.
  2. 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.
  3. Place remaining chicken in a greased 11x7-in. baking dish; top with remaining rice mixture. Cool. Cover and freeze for up to 3 months.
  4. <b>To use frozen casserole:</b> Thaw in the refrigerator. Cover and bake at 350° for 35-40 minutes or until heated through.

Nutrition Facts

1 each: 319 calories, 11g fat (6g saturated fat), 109mg cholesterol, 504mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 36g protein.
Loading Popular in the Community
Loading Reviews