Savory Chicken and Wild Rice Casserole
Equipment
- oven
Ingredients
- 6 split chicken breasts skin on
- Poultry seasoning and parsley for seasoning
- 1/2 lb. margarine
- 1 cup chopped green pepper
- 1 cup chopped onion
- 4 cups chicken broth 2 cans, about 14 oz. each
- 1 cup wild rice blend such as Uncle Ben’s wild and long rice
Instructions
- Preheat the oven to 350°F (175°C).
- Season the split chicken breasts with poultry seasoning and parsley.
- Place them skin side down into a baking dish with the margarine.
- Bake for 30 minutes.
- Remove the chicken breasts temporarily from the baking dish.
- Stir in the chopped green pepper and onion, then add the rice into the baking dish.
- Place the chicken breasts back on top of the rice mixture, skin side up.
- Pour the chicken broth evenly over the chicken and rice in the baking dish.
- Cover the baking dish with aluminum foil and bake at 350°F (175°C) for at least an hour, or until the chicken is cooked through and the rice is tender.
- Once done, remove the foil and bake for an additional 10-15 minutes to allow the chicken skin to crisp up.
- Serve hot.
Notes & Wine Advice
Wine Advice:
Pair this hearty Savory Chicken and Wild Rice Casserole with a medium-bodied white wine like Chardonnay or a light-bodied red wine such as Pinot Noir to complement its rich flavors without overwhelming the palate.Nutrition values
Calories: 590 kcal | koolhydraten: 27 g | Eiwitten: 40 g | Vet: 36 g | Suiker: 3 g