Chicken & Wild Rice

Feeds a family of 6 big eaters.

Heat oven to 400*F

In a large casserole dish, layer the following:

2 cups wild rice

2 14-oz cans of chicken stock, plus 1 can of water

1 Tbsp soy sauce

1.5 cups of chopped asparagus

1 medium sized sweet potato or yam, peeled and diced into 1/2″ cubes

6 skinless chicken breasts (I like to cut them in half first for easier handling later)

Sprinkle on top of the chicken:

1 Tbsp sesame oil

1-2 tsp fresh ground black pepper

1-2 tsp Italian seasoning

2 Tbsp dried onion

Bake for 45-60 minutes, or until the chicken is done.

About wonkydonkey

You want random? You got it. Mostly knitting and gardening, with some home improvements, pets, baking, family, and the occasional bad joke thrown in for good measure.
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