This is pretty lack-luster. I made it because I roast a chicken once a week and I'm always looking for new ways to use the leftover chicken meat. This was a miss with my family. It was lacking in flavor and was mushy and boring. It was edible, but not much more. Maybe adjusting the seasoning would give it something a little extra. It is easy and quick though.
This simple chicken-and-rice bake features convenience items like frozen chopped onions and steam-in-bag wild rice to save you precious time in the kitchen. Plus, it's a great way to use up leftover cooked chicken. Serve with your favorite steamed vegetables.
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Total: 55 Minutes
- 2 tablespoons butter
- 1 (10-oz.) package frozen chopped onions
- 2 (10-oz.) packages frozen steam-in-bag brown-and-wild rice with broccoli and carrots
- 3 cups chopped cooked chicken
- 1 (14-oz.) can chicken broth
- 1 (10 3/4-oz.) can cream of chicken soup with herbs
- 1 (8-oz.) container sour cream
- 1 (8-oz.) can diced water chestnuts, drained
- 1/4 teaspoon pepper
- 3/4 cup sliced almonds
- 1. Preheat oven to 400°. Melt butter in a large skillet over medium heat; add onions, and sauté 6 to 8 minutes or until tender.
- 2. Stir together frozen rice packages and next 6 ingredients; stir in onions. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top with sliced almonds.
- 3. Bake at 400° for 30 to 35 minutes or until bubbly and almonds are lightly browned. Let stand 10 minutes.
- Note: We tested with Birds Eye Steamfresh Brown & Wild Rice With Broccoli & Carrots.
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