Chicken Breasts with Wild Rice

Hearty baked dinner - Enjoy this delicious chicken breasts and wild rice recipe!

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

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
  • 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.
  • 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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