Wednesday, August 15, 2012

Cooking Thursday

Time for another recipe and it's a good one!
This is one of the easiest Chicken and rice dishes I've made, and it's one the freezes too! It has wild rice and almonds which makes it a little fancier than the chicken and rice I usually make.
I doubled the recipe to make two pans; I froze one and cooked the other. We all really liked it and I can see that it's going to be a regular on my menu.
For more recipes, visit Sandra at Diary of a SAHM.

Chicken and Wild Rice

1 box Uncle Bens wild rice with seasoning packet
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
6 pieces boneless skinless, raw chicken - I used 3 large breasts, cut in half
1 cup slivered almonds

Mix together rice with seasoning packet, soups and water.
Place into 7x11 pan and top with chicken pieces.
Sprinkle almonds over top.
Wrap, sealing tightly with heavy duty foil and freeze.
Thaw and bake uncovered, at 350 degrees for 1 hour, until juices run clear and rice is tender.


Maple Lane said...

We would love this. We eat a lot of almonds and hubby loves mushrooms. I love dishes that freeze well, too. Thanks so much.

Sandra said...

Oh that sounds and looks good Mari :)

Kim said...

Is the chicken supposed to be pre-cooked or not?

Mari said...

Kim - the chicken is raw!

Jessica Manning said...

That looks yummy! Definitely going to try this recipe!

Jenny the Pirate said...

WOW this sounds like a winner. I'm copying! Thanks, Mari!