Ancestral Inheritance Menu Chicken with Wild Rice and Vegetables Casserole

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Chicken with Wild Rice and Vegetables Casserole

"A throw together all-in-one dish that is as enjoyable as it is straightforward. Perfect for those busy evenings while annoying schedules leave no room for a concentrated effort inside the kitchen. Serve with a tossed salad and sliced french bread for a whole meal."

Ingredients :

cooking spray
2 (4.Three ounce) packing containers long grain and wild rice blend
2 tablespoons olive oil
2 cups hen broth
1 cup water
2 cups frozen California combo greens
12 frozen chook tenders
1 tablespoon olive oil
salt and black pepper to flavor
1 pinch paprika

Instructions :

Prep : 10M	Cook : 4M	Ready in : 1H10M

Preheat oven to 350 degrees F (a hundred seventy five stages C). Spray a 9x13 inch baking dish with nonstick cooking spray.
Pour the contents of the lengthy grain and wild rice packing containers into organized baking dish. Drizzle rice with 2 tablespoons of olive oil. Pour fowl broth and water over the rice. Top with frozen vegetables and frozen chicken tenders. Drizzle hen with the final tablespoon of olive oil. Season with salt and pepper; sprinkle with paprika. Cover tightly with aluminum foil.
Place casserole in preheated oven. Bake till rice is gentle and chook juices run clear, about one hour.

Notes :

Reynolds® Aluminum foil may be used to keep food wet, cook dinner it frivolously, and make clean-up less difficult.

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