Chicken and Wild Rice Bake
This meal comes together so quickly, especially when the chicken is already frozen in the marinade. Toss it into the oven or stick it on the grill during those cool fall nights where you just don't want to think about dinner.
Ingredients
Bag #1:
- 2 lbs Chicken tenderloins (frozen or fresh)
- 2 Tbs lemon juice
- 2 tsp dijon mustard
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 1/2 cup extra virgin olive oil
Bag #2:
- 1/2 cup chopped onion (can use frozen)
- 2 stalks celery, chopped
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 1/2 tsp salt
- 2 cups uncooked brown rice
- 2 Tbs uncoooked wild rice
Add when cooking:
- 32 oz Chicken broth or water (1 carton or 2 cans)
- 1/2 cup fresh chopped mushrooms (optional)
Instructions
If freezing:
- Combine ingredients in bag #1, massage, and seal. Combine ingredients in bag #2, massage, and seal.
- When ready to cook, thaw bag #1 and allow to marinate in the refrigerator for 30 minutes to 12 hours.
- Preheat oven to 375 degrees. Spray 9x13 pan with cooking spray. Combine bag #2 with mushrooms (optional), and chicken broth and pour into 9x13 pan and cover with foil. Place in oven and cook for 1 hour. Remove the foil and add the chicken. Cook for an additional 30 minutes or until rice is tender and juices of the chicken run clear.
- If desired you can cook the chicken on the grill, turning after 5 minutes on each side, instead of adding to the rice in the oven. Instead of cooking rice in the oven, it can also be cooked in a pressure cooker on "rice" setting on high for 25 minutes, natural release for 10 minutes and then quick release.
If eating right away:
- Skip step #1 on the above instructions and follow through to the end.