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Chicken Breasts with Wild Rice

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  0 reviews
  • 15 min prep time
  • 2 hr 30 min total time
  • 12 ingredients
  • 6 servings
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Hearty baked dinner - Enjoy this delicious chicken breasts and wild rice recipe!

Ingredients

1
cup uncooked wild rice
1/2
cup chopped onion
3
cups water
1/2
cup sour cream
1
(10 3/4-oz.) can condensed cream of chicken soup
1/2
teaspoon dried thyme leaves
1/2
teaspoon dried marjoram leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1
(9-oz.) pkg. frozen asparagus cuts in a pouch, thawed, drained
6
bone-in chicken breast halves, skin removed
1/2
teaspoon seasoned salt

Steps

  • 1 Heat oven to 350°F. In medium saucepan, combine wild rice, onion and water. Bring to a boil. Reduce heat to low; cover and simmer 45 to 55 minutes, or until rice is tender and water is absorbed. DO NOT DRAIN.
  • 2 Add sour cream, soup, thyme, marjoram, salt and pepper to rice mixture in saucepan; blend well. Spread mixture evenly in ungreased 13x9-inch (3-quart) baking dish. Top with asparagus. Place chicken breast halves over asparagus, meaty side up; sprinkle with seasoned salt.
  • 3 Bake at 350°F. for 1 to 1 1/4 hours, or until chicken is fork-tender and juices run clear.
  • 1 Heat oven to 350°F. In medium saucepan, combine wild rice, onion and water. Bring to a boil. Reduce heat to low; cover and simmer 45 to 55 minutes, or until rice is tender and water is absorbed. DO NOT DRAIN.
  • 2 Add sour cream, soup, thyme, marjoram, salt and pepper to rice mixture in saucepan; blend well. Spread mixture evenly in ungreased 13x9-inch (3-quart) baking dish. Top with asparagus. Place chicken breast halves over asparagus, meaty side up; sprinkle with seasoned salt.
  • 3 Bake at 350°F. for 1 to 1 1/4 hours, or until chicken is fork-tender and juices run clear.

Expert Tips

Instead of regular sour cream, choose reduced-fat sour cream to trim the fat per serving in this dish from 11 grams to 8 grams.

In place of the asparagus, try frozen broccoli cuts or frozen mixed vegetables.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
4g,
4%
),
Cholesterol
85mg
85%;
Sodium
820mg
820%;
Total Carbohydrate
28g
28%
(Dietary Fiber
3g
3%
  Sugars
3g
3%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
8%;
Calcium
6%;
Iron
10%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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