Rice, chicken breasts and vegetables all cook together for this easy oven-baked combination.
| 2 |
|
cups frozen broccoli cuts |
| 2 |
|
cups water |
| 1/2 |
|
cup sliced water chestnuts |
| 1 |
|
(6-ounce) package wild & white rice mix |
| 4 |
|
(5 ounces each) boneless skinless chicken breasts |
| 1 |
|
cup LAND O LAKES® Sour Cream |
| 1 |
|
tablespoon Dijon-style mustard |
| 1/4 |
|
cup sliced almonds |
| 1 |
|
tablespoon LAND O LAKES® Butter, melted |
Heat oven to 350°F. Combine broccoli, water, water chestnuts and rice mix in 8-inch square baking dish. Arrange chicken breasts on top. Cover with foil; bake for 50 minutes or until most of liquid is absorbed.
Remove chicken breasts. Stir to move center rice to edges, if necessary. Replace chicken breasts on rice.
Combine sour cream and mustard in small bowl; spread evenly over chicken breasts. Combine almonds and butter in small bowl; sprinkle over sour cream mixture. Continue baking for 10 to 15 minutes or until topping is lightly browned.
