Archive for August, 2013

postheadericon How To Make Wild Rice Mushroom Chicken


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


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.

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.

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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