Rating: 3 stars
4 Ratings
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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. 

Recipe by Southern Living October 2011

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Recipe Summary test

hands-on:
15 mins
total:
55 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Melt butter in a large skillet over medium heat; add onions, and sauté 6 to 8 minutes or until tender.

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  • 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.

  • 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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