What I Eat

Chicken and Wild Rice

Serves: 6

1 large boneless skinless chicken breast
1 tablespoon vegetable oil
pepper, to taste
2 1/4 cups water
1-10.5 oz. can condensed cream of chicken soup
1/3 cup whole milk
onion powder, to taste
6 oz. pkg. long grain and wild rice and its seasoning packet (I use this product occasionally even though it contains enriched long grain rice.) 
2 long celery stalks, rinsed and cut into moon shapes
1/4 cup slivered almonds (optional)

Preheat oven to 450 degrees. Coat chicken breast with oil and season with pepper. Bake on a baking dish lined with aluminum foil for 30 to 35 minutes or until the juices run clear. Reduce oven temperature to 350 degrees. Cut chicken into bite-sized pieces. Whisk water, soup, milk, onion powder, and seasoning packet together until well blended. Stir in chicken, rice, and celery. Put mixture in a 9 X 13 baking dish. Cover with aluminum foil and bake for 45 minutes. Remove aluminum foil lid and bake for another 15 minutes. If there is still liquid in the baking dish, broil on high until the liquid is almost all absorbed checking frequently to prevent burning. Sprinkle with almonds, if desired. Have with a glass of water.


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