This recipe is originally from Joyful Momma's Kitchen
9. Chicken and Wild Rice –
(4-6 servings)
- 1 box Uncle Ben’s long grain wild rice
- 1 can cream of mushroom soup (10.5 oz)
- 1 can cream of chicken soup (10.5 oz)
- 1 can water
- 1 small can mushrooms, drained
- 6 boneless skinless chicken thighs, uncooked **We used 8 this time to get 4 servings per batch**
1. Mix together rice with seasoning packet, both cans of
soup, and water. Stir in mushrooms.
2. Pour in to *9X13 freezer dish (we split between **2 8x 8
pans). Top with 6 chicken thighs.
3. Double wrap in heavy-duty foil, label and freeze.
Cooking Instructions:
Thaw and bake uncovered at 350 for 1 hour until chicken juices run clear and
rice is tender. Serve with a side of broccoli and fruit.
