A throw together all-in-one dish that is as satisfying as it is easy. Perfect for those busy evenings when hectic schedules leave no room for a concentrated effort in the kitchen. Serve with a tossed salad and sliced french bread for a complete meal.

Tracy
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick cooking spray.

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  • Pour the contents of the long grain and wild rice boxes into prepared baking dish. Drizzle rice with 2 tablespoons of olive oil. Pour chicken broth and water over the rice. Top with frozen vegetables and frozen chicken tenders. Drizzle chicken with the remaining tablespoon of olive oil. Season with salt and pepper; sprinkle with paprika. Cover tightly with aluminum foil.

  • Place casserole in preheated oven. Bake until rice is soft and chicken juices run clear, approximately one hour.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

522 calories; 14.8 g total fat; 94 mg cholesterol; 1012 mg sodium. 54.2 g carbohydrates; 41.6 g protein; Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/20/2009
I gave it 4 stars b/c I made some changes. I used a can of reduced fat cream of mushroom soup 1 can of milk & 1/4 cup of chicken broth (all I had) in place of the 2 cups of chicken broth. I also used a frozen veggie blend with carrots peas corn lima beans & green beans. I mixed the rice soup & liquids together and then poured in the pan. Poured the frozen veggies on top and then layered the chicken over that. Used sea salt garlic powder pepper & paprika. This turned out amazing and I can't wait to eat the leftovers for lunch today!! UPDATE: The leftovers were even better b/c all the flavors had time to mix together. You could definitely make this ahead of time & freeze until you want to serve it! Read More
(54)

Most helpful critical review

Rating: 3 stars
06/10/2009
It was alright I felt like it was missing something. Kinda of bland I guess. Maybe I need to practice a little more. I had to bake it for an hour and a half @ 350. Read More
(4)
19 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
07/20/2009
I gave it 4 stars b/c I made some changes. I used a can of reduced fat cream of mushroom soup 1 can of milk & 1/4 cup of chicken broth (all I had) in place of the 2 cups of chicken broth. I also used a frozen veggie blend with carrots peas corn lima beans & green beans. I mixed the rice soup & liquids together and then poured in the pan. Poured the frozen veggies on top and then layered the chicken over that. Used sea salt garlic powder pepper & paprika. This turned out amazing and I can't wait to eat the leftovers for lunch today!! UPDATE: The leftovers were even better b/c all the flavors had time to mix together. You could definitely make this ahead of time & freeze until you want to serve it! Read More
(54)
Rating: 4 stars
07/20/2009
I gave it 4 stars b/c I made some changes. I used a can of reduced fat cream of mushroom soup 1 can of milk & 1/4 cup of chicken broth (all I had) in place of the 2 cups of chicken broth. I also used a frozen veggie blend with carrots peas corn lima beans & green beans. I mixed the rice soup & liquids together and then poured in the pan. Poured the frozen veggies on top and then layered the chicken over that. Used sea salt garlic powder pepper & paprika. This turned out amazing and I can't wait to eat the leftovers for lunch today!! UPDATE: The leftovers were even better b/c all the flavors had time to mix together. You could definitely make this ahead of time & freeze until you want to serve it! Read More
(54)
Rating: 4 stars
09/18/2009
I just brought this to a pot luck and it went over really well. When done it looks very impressive; if only my friends knew how easy it was to make! I used thick chicken breasts so it took longer about two hours but it still turned out good. This is a very versatile recipe; I'll try it again with different vegetable combos. Read More
(12)
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Rating: 4 stars
06/08/2009
Great dish I did add some canned mushrooms to it. I also had to cook it for about an hour & half @ 350. It still turned out GREAT. Read More
(7)
Rating: 5 stars
05/25/2009
Very tasty-I used 1/2 teaspoon of paprika to add a bit more flavor. Read More
(6)
Rating: 3 stars
06/10/2009
It was alright I felt like it was missing something. Kinda of bland I guess. Maybe I need to practice a little more. I had to bake it for an hour and a half @ 350. Read More
(4)
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Rating: 4 stars
11/12/2009
If I make it again I'm definitely adding some onion. Read More
(4)
Rating: 5 stars
11/29/2010
This is my comfort food! Read More
(3)
Rating: 2 stars
05/16/2011
I had hoped to really like this. Made exactly as the recipe stated. Everyone's thoughts were not great not bad. Quick easy fix one pot meal on a weeknight but took really long to cook at 350 and the veggies were mush in the end. If I were to fix again I'd bake at 400 and add onion and mushrooms (maybe fresh veggies). Not sure if I will fix again. Thanks though. Read More
(3)
Rating: 5 stars
05/14/2009
I put some mushroom with Veg. It so good! Read More
(3)