Chicken Breast With Long Grain And Wild Rice
Tender chicken breasts baked with a flavorful mix of bell peppers, onions, celery, and creamy soup, served over long grain and wild rice for a comforting meal.
Ingredients
Instructions
- Spray a 9 x 13-inch casserole dish with Pam.
- Preheat oven to 325°F (163°C).
- Melt the oleo in the casserole dish.
- Place the chicken breasts in the dish and turn them over in the oleo.
- Sprinkle very lightly with salt.
- Cover the chicken with bell pepper, green onion, and celery.
- Cover the dish with a lid or foil and bake for 45 minutes.
Tips & Substitutions
For a richer flavor, consider adding some garlic powder or paprika to the chicken before baking. If you're out of oleo, butter or margarine can be used as a substitute. To save time, precooked chicken can be added, reducing baking time to about 20 minutes. This dish can also be adapted to include other vegetables like mushrooms or zucchini.
Serving Suggestions
Serve the chicken over a bed of fluffy long grain and wild rice for a complete meal. This dish pairs beautifully with a simple side salad or steamed vegetables for a balanced dinner. For a heartier option, consider serving with Better Than Sex Potatoes to complement the flavors.
Storage & Reheating
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered dish in the oven at 325°F for about 20 minutes or until heated through. Alternatively, you can microwave individual portions on medium power until warm, ensuring the chicken remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breast With Long Grain And Wild Rice contains roughly 9 calories, with 0g protein, 1g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, frozen chicken breasts can be used, but it's best to thaw them first for even cooking. If using frozen, increase the baking time by about 10-15 minutes, ensuring the internal temperature reaches 165°F.
What can I substitute for cream of chicken soup?
If you don't have cream of chicken soup, you can use homemade white sauce or a can of cream of mushroom soup for a different flavor. For a lighter option, consider using low-fat yogurt mixed with chicken broth.
Can this dish be made ahead and frozen?
Yes, you can prepare this dish ahead of time and freeze it before baking. Just make sure to cover it well with foil or plastic wrap. When ready to bake, thaw in the refrigerator overnight and then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).