Wild Rice and Chicken Bake
Wild Rice And Chicken Bake is an moderately easy dinner. Made with 1 (6 1/4 oz.) pkg. quick-cooking long grain and wild rice, 1 1/2 c.water, 1 (10 3/4 oz.) can condensed cream of mushroom soup, 1 (8 oz.) can sliced water chestnuts, drained and 1 medium carrot, shredded, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Place uncooked rice and half of the flavor packet (about 1 1/2 tablespoon) in a 3-quart rectangular baking dish.
Stir in water, soup, water chestnuts, frozen peas and carrots.
Arrange chicken over rice.
Sprinkle chicken with paprika and pepper.
Bake, covered, in a 350Β° oven about 50 minutes or until chicken and rice are tender.
Let stand 10 minutes.
Makes 6 main dish servings (150 calories per serving, 4 g total fat per serving).
π· Perfect Pairings
Complete your meal with these
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