Prep 5 mins
Cook 35 mins
A recipe that I found in a community cookbook and tinkered with. Originally, I used to mix up a packet of Good Seasons Honey French dressing for this recipe, which they stopped selling. This was a tangy, somewhat sweet bright orange salad dressing. The closest match I have found is Catalina dressing or bottled french dressing with a touch of honey mixed into it. Also, the rice mix I use comes in a square clear plastic container, the same people that sell Texmati rice. It is a seasoned rice blend, but not overly salty. I have found the box mixes can often be far too salty in this recipe. The microwave wild rice packets you can now purchase (such as Uncle Ben's) would be just fine (about 2 of those pouches is probably enough)
- 2 cups wild rice mix, cooked (measured before cooking)
- 4 (4 ounce) boneless skinless chicken breast halves, cubed
- 1 tablespoon extra virgin olive oil
- 1 (10 1/2 ounce) can cream of chicken soup (reduced fat version is fine)
- 1 (15 ounce) can white shoepeg corn, drained and rinsed
- 1⁄2 cup monterey jack cheese, shredded
- 1⁄4 cup honey French dressing or 1⁄4 cup Catalina dressing, approximately
- Prepare your wild rice mix fresh and set aside (if you like, you can be cooking this while you brown the chicken).
- Preheat oven to 325 F and prepare a 9x13" casserole dish with nonstick spray.
- Brown chicken on all sides in hot oil in a large skillet.
- Drizzle or brush salad dressing over chicken and drop the lid on, lowering heat to medium and cooking until chicken is fully cooked, about 5 minutes or so, stirring occasionally.
- Combine cooked rice, undiluted cream of chicken soup, corn, and chicken cubes together and pour into casserole dish.
- Sprinkle with cheese and bake 30 minutes.