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TEST KITCHEN APPROVED

Wild Rice Mushroom Chicken

Name: Wild Rice Mushroom Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 casseroles (4 servings each)
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

TEST KITCHEN APPROVED

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

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Yield:2 casseroles (4 servings each)

Prep:15 min

Cook:20 min

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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

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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
To use frozen casserole: Thaw in the refrigerator. Cover and bake at 350° for 35-40 minutes or until heated through.