Savory Chicken and Wild Rice Casserole

Portions:6
Cooking Time:1 hour 30 minutes
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Equipment

Ingredients

  • 6 split chicken breasts skin on
  • Poultry seasoning and parsley for seasoning
  • ½ 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 / Tips / 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.

Nutritional Information

Calories: 590 kcal | Carbohydrates: 27 g | Protein: 40 g | Fat: 36 g | Fiber: 2 g | Sugar: 3 g
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Course Casserole / Chicken / Main Dish / Rice
Cuisine American
Diets Gluten Free