This is my favorite meal made in this house. It took me awhile to be able to arrive at that statement, but it just must be declared. Chicken breasts bites are nestled into a rich, flavorful, creamy sauce, baked with seasoned wild rice, and garnished with crunchy slivered almonds. In my book, it just doesn’t get any better than this.
And it’s easy.
If you’re looking for that meal to serve that you know even the picky guests will love, this is it, friends. This is the recipe I pull out when I’m not sure what folks will enjoy, but I want them to love my food. It hasn’t failed me yet, and I’ve made this one for at least a dozen years.
Begin by preparing a box of Uncle Ben’s Long Grain and Wild Rice as directed on the package. I use my rice cooker and just dump everything in while I make the rest.
While the rice is cooking, your next job is to cook up 4 chicken breasts however you’d like. I like to cut them into bite-sized pieces and season them with salt and pepper and a little garlic powder or Real Salt Seasoned Salt and sauté them in refined coconut oil in my cast iron skillet to get the most flavor out of them.
Now, for the sauce. In a good-sized skillet over medium heat, melt 1 stick (1/2 c.) butter, add in 1/2 c. flour and whisk together until combined.
Slowly pour in 1 1/2 c. chicken broth
and then 2 1/4 c. milk, whisking as you go.
Allow the mixture to come up to boiling, whisking away, until it thickens and turns into a lovely gravy-like sauce.
Add in 1 tsp. salt,
1/2 tsp. pepper,
2 tsp. Worcestershire sauce.
And my most recent addition that brings the whole thing to perfection, 4 oz. of cream cheese.
By now, hopefully your rice is done. In a 9×13″ pan combine the rice and the chicken, and pour the sauce over the top. Stir to combine.
Bake this loveliness for 1 hour at 350 degrees. Garnish with slivered almonds.
For extra goodness, if you are a mushroom lover like I am, sauté a cup or so of fresh sliced mushrooms in some butter and throw those in before you bake.
Seriously, if you don’t come back and thank me for this, I will be shocked. Especially when I tell you that this makes a perfect freezer meal. Put it in a foil pan and freeze it before baking. When you’d like to eat my favorite meal, pull it out of the freezer a day ahead and keep it in the fridge until thawed. Bake as directed.
You’re welcome. And happy eating!!
- 1 box Uncle Ben's Long Grain and Wild Rice
- ½ c. butter
- ½ c. flour
- 1½ c. chicken broth
- 2¼ c. milk
- 1 tsp. salt
- ½ pepper
- 2 tsp. Worcestershire
- 4 oz. cream cheese
- 1 cup sautéed fresh mushrooms (optional)
- slivered almonds for garnish
- Begin by preparing a box of the rice and seasoning mix as directed on the package.
- Cook 4 chicken breasts in the method you prefer. I cut mine into bite-size pieces and season with salt, pepper, and garlic powder and sauté them until cooked through.
- In a skillet over medium heat, melt the butter. Add in the flour and whisk for 2-3 minutes.
- Slowly pour in the milk and chicken broth and continue whisking until the mixture comes to a low boil. At this point, the sauce will thicken.
- Add in the salt, pepper, and Worcestershire sauce.
- Combine the cooked rice, cooked chicken, and sauce in a 9x13" baking dish. I use foil pans and make two at a time so I can freeze one for later.
- Bake in a preheated 350 degree oven for 1 hour.
- Garnish with slivered almonds.
- If desired, may add mushrooms that you have sautéed in butter.