Tenders bites of chicken are nestled into a decadent sauce and savory rice. Garnished with slivered almonds, this dish is elegant enough for guests and also a perfect family meal. Also makes great make-ahead freezer meal.
Alison: That Which Nourishes
Recipe type: Meal, Chicken
Serves: 6-8 servings
Grocery List
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
Here's how...
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.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/creamy-chicken-and-wild-rice/