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Chicken with Wild Rice and Vegetables Casserole Recipe

Recipe by: Tracy

"A throw together all-in-one dish that is as satisfying as it is easy. Perfect for those busy evenings when hectic schedules leave no room for a concentrated effort in the kitchen. Serve with a tossed salad and sliced french bread for a complete meal."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook1 h
  • Ready In1 h 10 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick cooking spray.
  • 2Pour the contents of the long grain and wild rice boxes into prepared baking dish. Drizzle rice with 2 tablespoons of olive oil. Pour chicken broth and water over the rice. Top with frozen vegetables and frozen chicken tenders. Drizzle chicken with the remaining tablespoon of olive oil. Season with salt and pepper; sprinkle with paprika. Cover tightly with aluminum foil.
  • 3Place casserole in preheated oven. Bake until rice is soft and chicken juices run clear, approximately one hour.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 4 servings
  • 522 cals
  • cooking spray
  • 2 (4.3 ounce) boxes long grain and wild rice mix
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 1 cup water
  • 2 cups frozen California blend vegetables
  • 12 frozen chicken tenders
  • 1 tablespoon olive oil
  • salt and black pepper to taste
  • 1 pinch paprika
Nutrition

Amount per serving ( 5 total)

  • Calories:
    522
    26%
  • Fat:
    14.8
    23%
  • Carbs:
    54.2
    17%
  • Protein:
    41.6
    83%
  • Cholesterol:
    94
    31%

Based on a 2,000 calorie diet

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