Oven-baked Creamy Chicken And Rice

Makes: 6 servings at $1.59 each. Prep: 10 minutes. Bake: at 450 degrees for 15 minutes; then at 400 degrees for 25 minutes.

Oven-baked Creamy Chicken And Rice
Servings: 9 Prep 10 mins Bake 450°F 40 mins /400 degrees F Stand 10 mins

Ingredients

  • 2 packages (6 ounces each) long-grain and wild rice mix
  • 1/2 cup drained, bottled pearl onions (about 6-ounce jar)
  • 3/4 cup finely chopped carrots
  • 1/2 cup golden or dark raisins
  • 2 14 ounce cans chicken broth
  • 2 teaspoons dried sage
  • 1/4 teaspoon black pepper
  • 1/2 pound boneless, skinned chicken breasts, cut into 1-inch pieces
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons butter

Make It

1. Heat oven to 450 degrees F.

2. Combine the rice, one of the rice seasoning packets (save other for future use), the pearl onions, carrots, raisins, broth, dried sage and pepper in a 2-quart casserole.

3. Bake, uncovered, in 450 degree F oven for 15 minutes. Reduce the oven temperature to 400 degrees F. Cover the casserole; bake for 15 minutes. Uncover; stir in the chicken until evenly distributed. Cover; bake for another 10 minutes.

4. Meanwhile, whisk together heavy cream and mustard in a small bowl. Remove the casserole from the oven. Stir in the cream mixture and butter. Let stand for 10 minutes before serving.

Nutrition Facts

Servings Per Recipe: 9; Amount Per Serving: cal. (kcal): 433, Fat, total (g): 16, chol. (mg): 73, sat. fat (g): 8, carb. (g): 55, fiber (g): 2, pro. (g): 20, sodium (mg): 1585, Percent Daily Values are based on a 2,000 calorie diet.