2019 FLOURISH CONFERENCE
MAY 16 & 17, 2019
Recipe: Chicken and Rice Casserole
Dec 16 3:25 PM

Recipe: Chicken and Rice Casserole

Dec 16 3:25 PM
Dec 16 3:25 PM

4 BONELESS CHICKEN BREASTS

Uncle Ben’s long-grain and wild rice (slow or fast cook)

1 stick butter

1 c. sour cream

1/3 c. chopped onion

¼ c. flour

1 c. chicken broth

Pinch of salt and pepper

½ c. sliced or slivered almonds

Chicken Breasts: Season them with garlic powder and Lawry’s seasoned salt and bake them in the oven for 25 minutes at 350 degrees.  Cook Uncle Ben’s long-grain and wild rice on stove according to directions on box, set aside.  Put stick of butter and chopped onions in a skillet and sauté until onions are clear in color or about 4 minutes.  Add ¼ cup of flour and stir.  Add sour cream and chicken broth and stir again while simmering on low to medium heat.  Season sauce with a pinch of salt and pepper.  Once chicken is out of the oven, chop it up in bite size pieces or smaller.  Place it into a 9 X 13 inch baking dish and add Uncle Ben’s wild rice as well as the sour cream sauce simmering in skillet.  Add almonds and stir whole mixture while in baking dish.  Cover with aluminum with foil and place in oven for 25 minutes at 350 degrees.  Serve with a salad and vegetable side dish and enjoy.

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