Rice, chicken breasts and vegetables all cook together for this easy oven-baked combination.
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2 cups frozen broccoli cuts
2 cups water
12 cup sliced water chestnuts
1 (6-ounce) package wild & white rice mix
4 (5 ounces) boneless skinless chicken breasts
1 cup sour cream
1 tablespoon Dijon-style mustard
14 cup sliced almonds
1 tablespoon Land O Lakes® Butter, melted
STEP 1
Heat oven to 350°F.
STEP 2
Combine broccoli, water, water chestnuts and rice mix in 8-inch square baking dish. Arrange chicken breasts on top. Cover with foil; bake 50 minutes or until most of liquid is absorbed.
STEP 3
Remove chicken breasts. Stir to move center rice to edges, if necessary. Replace chicken breasts on rice.
STEP 4
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 10-15 minutes or until topping is lightly browned.
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