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Chicken 'n Rice Bake
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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) boneless skinless chicken breasts

1 cup sour cream

1 tablespoon Dijon-style mustard

1/4 cup sliced almonds

1 tablespoon Land O Lakes® Butter, melted

How to make

  1. STEP 1

    Heat oven to 350°F. 

  2. 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.

  3. STEP 3

    Remove chicken breasts. Stir to move center rice to edges, if necessary. Replace chicken breasts on rice.

  4. 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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