Wild Rice Chicken Bake
photo by HeatherFeather
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 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
directions
- 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.
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