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.
Southern Living OCTOBER 2011
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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