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Nutrition Facts
Serving Size 1 (347g) Recipe makes 4 servings The following items or measurements are not included below: long grain and wild rice blend vegetables
Calories 596
Calories from Fat 415		(69%)
Amount Per Serving		%DV
	Total Fat 46.1g	71%
	Saturated Fat 17.2g	86%
	Monounsaturated Fat 17.3g
	Polyunsaturated Fat 7.9g
	Trans Fat 0.0g
Cholesterol 203mg		67%
Sodium 244mg		10%
Potassium 438mg		12%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 42.9g		85%
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⁽⁴⁾ RATE IT NOW Print Recipe

By: Trisha W
Feb 28, 2004

This is a good company as well as family dish that I have served for 15 years. I tripled the recipe and had a "dinner for 10" a week ago. It was a hit. I am posting this at the request of my guests. There is NO SOUP in this dish. But the ingredients and steps are SIMPLE and EASY for an elegant tasting meal. Your choice whether to use the chicken with/without bones and skin.

SERVES 4 (change servings and units)

Ingredients

1 chicken, cut up (or boneless chicken breasts)
1 box long grain and wild rice blend (I use Uncle Ben's)
1 3/4 cups water
3/4 cup cut-up vegetable (your choice - onion, green pepper, celery, mushrooms, carrots)
1/4 cup butter

Directions

1
Empty wild rice into bottom of casserole pan and sprinkle the enclosed package of seasoning over it.
2
Add water and cut-up vegetables.
3
Rub butter on the skin side of chicken and lay skin side up on top of rice mixture.
4
Dot with remaining butter.
5
Cover with foil and bake at 375 degrees for 1 hour.
6
Remove foil and bake for 30 minutes longer to brown chicken.

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Featured Reviews for This Recipe

From: EC in NJ

On Feb 4, 2007

I made this with the quick-cook wild rice mix because that's what I had on hand, and it came out fine. However, next time I'd use the "original" version because it has all that nice spinach in it which the quick-cook doesn't seem to have.

1 person found this review helpful

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From: Jellyqueen

On Apr 26, 2005

We really enjoyed this recipe. I used boneless chicken thighs and they worked fine, did not dry out too much. I did drizzle the chicken with olive oil instead of rubbing with butter, but that is just a personal preference. The only thing I may do different next time, will be add a little spice mix. We like spicy foods, so that again is just a personal preference. Overall..a great recipe.

0 people found this review helpful

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From: Keolani

On Dec 2, 2004

This was easy and tasty. I used boneless skinless chicken breasts and will definately not do that again. I will use bone-in (skinless) pieces nest time (and there will be a next time)because the chicken was very dry. However, I loved not having soup in the rice and it was soooooooo easy. I used mushroom, green onion and celery for the vegetables. I just used the last 30 min of cooking time to roast some veggies and had a great dinner.

1 person found this review helpful

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From: RecipeNut

On Jun 28, 2004

This was an awesome recipe!! The chicken was so moist and I loved the rice. I used carrots, onions, and celery for the vegetables. Thanks so much for a very tasty easy recipe Trisha

2 people found this review helpful

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