Chicken Breasts with Wild Rice

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  • 15 min prep time
  • 2 hr 30 min total time
  • 12 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 3 Bake at 350°F. for 1 to 1 1/4 hours, or until chicken is fork-tender and juices run clear.

Notes

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Nutrition Information

Recipe Step Photos

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