Friday, March 15, 2013

Chicken and Wild Rice Casserole - Paula Deen

2 (6.7 oz) boxes long grain and wild rice mix
1 1/4 pound boneless skinless chicken breast, cut into 1/2-inch pieces
1 cup chopped onion
1 teaspoon minced garlic
2 (7.5 oz) packages frozen green beans with almonds, thawed
1 (10 3/4 oz) can reduced-fat cream of chicken soup
1 cup reduced-fat sour cream
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried crushed rosemary
1/2 cup shredded Parmesan cheese

Preheat oven to 350 degrees. Spray a 2 quart baking dish with nonstick cooking spray. Prepare rice according to package directions.

Spray a large nonstick skillet with nonstick cooking spray; heat over medium heat. Add chicken, onion, and garlic. Cook, stirring frequently, for 6-8 minutes or until chicken is done. Remove from heat; stir in cooked rice, green beans and almonds, and next 5 ingredients. Spoon mixture into prepared baking dish, and sprinkle with cheese.

Bake for 30-40 minutes or until heated through.

Makes 6-8 servings.

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