Chicken & Wild Rice
photo by Chef shapeweaver
- Ready In:
- 1hr 5mins
- Ingredients:
- 5
- Serves:
-
4-5
ingredients
- 4 chicken breasts or 4 one chicken, cut up
- 2 (8 ounce) boxes uncle ben's long grain and wild rice blend (not the instant version)
- water
- 1 (1 ounce) envelope dry onion soup mix
- butter (margarine, etc)
directions
- Rinse chicken and pat dry. Pour contents of Rice mix in pan (there will be an spice mix in the box - add that too). Lay chicken on top of rice. Add the amount of water listed on the rice mix, I think it‘s 2 ¼ cup, for each box. Sprinkle on dry soup mix. Dot with butter. ( I use about 3 tablespoons butter - my Mom used an entire stick - your choice :).
- Cover with foil or lid, and bake for about 45 minutes - remove cover and bake another 20 minutes. Cooking time will vary based on type of chicken parts used. If you use boneless skinless chicken be sure to to adjust time or chicken will be very dry.
Reviews
-
Before getting on with my review, I must say " I'm pleased to be the first one to rate this recipe ". :) .Since it was just my SO and myself,the recipe was cut in half and instead of using chicken breasts or a whole chicken, 4 legs were used. For a bit of added color and flavor, the chicken was browned up a bit in some bacon " drippings ". Then after browning the chicken, the recipe was made as it was written. Even though the recipe was cut in half, it still took the full required baking time. Both my SO and I really enjoyed the taste, and this will be made again. This recipe was made for Spring PAC 2012. Thanks for posting and, " Keep Smiling :) "
Tweaks
-
Before getting on with my review, I must say " I'm pleased to be the first one to rate this recipe ". :) .Since it was just my SO and myself,the recipe was cut in half and instead of using chicken breasts or a whole chicken, 4 legs were used. For a bit of added color and flavor, the chicken was browned up a bit in some bacon " drippings ". Then after browning the chicken, the recipe was made as it was written. Even though the recipe was cut in half, it still took the full required baking time. Both my SO and I really enjoyed the taste, and this will be made again. This recipe was made for Spring PAC 2012. Thanks for posting and, " Keep Smiling :) "
RECIPE SUBMITTED BY
lindieb
San jose, 43
<p>I've always loved to cook. I made my first scratch cake at age 7, (German Chocolate). I love all types of cuisine, but after migrating to California 10 years ago, and love the food here, and learning how to prepare the favorites of my Cali, family and friends. That being said, my passion in cooking is keeping the recipes and traditions I learned from my mother and grandmother, back home in the south, alive Not that even their recipes can't be improved. One example is my grandmother (in my mind) made the best pot roast to ever grace a table. Then, my boyfriend persuaded me to add red wine to the cooking liquid. It's still my granny's pot roast, only better. But, so far, nothing I've learned here, improves my Texas style Chicken Fried Steak. And cornbread??? It seems Californians think it should be like cake, made mostly of flour with a hint of corn meal, rather than cooked in a bacon seasoned cast iron skillet - they key ingredient being corn meal, with a scant amount of flour. My newest interest is learning more about Asian cooking, of all varieties, with the possible exception of sushi. Where I come from, you hand us some fish, we roll it in cornmeal, fry it, and make some hushpuppies ;)</p>