Ingredients
2 packages (6 ounces each) long grain and wild rice mix8 boneless skinless chicken breast halves (6 ounces each)5 tablespoons butter, divided1 large sweet red pepper, chopped2 jars (4-1/2 ounces each) sliced mushrooms, drained
Preparation
Prepare rice according to package directions. Meanwhile, in a large skillet, cook chicken in 3 tablespoons butter for 6-8 minutes on each side or until browned and a thermometer reads 170°. Remove chicken and keep warm.
Add remaining butter to pan drippings; saute red pepper until tender. Stir in mushrooms; heat through. Add to rice. Serve 4 chicken breasts with half of the rice mixture.
Place remaining chicken in a greased 11x7-in. baking dish; top with remaining rice mixture. Cool. Cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the refrigerator. Cover and bake at 350° for 35-40 minutes or until heated through.
