Chicken and Wild Rice Bake

By janis-2

OAMM. Herbed Vinaigrette recipe is separate.

Ingredients

• Chicken:
• 1/2 cup chopped onion
• 1/2 cup chopped fresh mushrooms (optional)
• 1 rib celery, chopped (optional)
• 3 bone-in chicken breasts or mixed chicken pieces (about 2 lbs)
• 1/2 cup vinaigrette (see separate recipe or use your favorite)
• 2 cups uncooked brown rice
• 2 T wild rice
• 1/2 tsp dried thyme
• 1/4 tsp freshly ground black pepper
• 4 cups chicken broth or water

Details

Servings 4

Preparation

Step 1

Label a 2 gallon freezer bag with "Chicken & Wild Rice Bake" (include instructions).

Spread onion, mushrooms and celery in a single layer on parchment-lined baking sheet. Freeze for about 20 minutes.

Combine chicken and vinaigrette in a different gallon freezer bag. Seal and massage the bag to coat chicken.

Combine the rice & seasonings in a quart size freezer bag.

Place frozen vegetables in a sandwich bag and seal.

Place 3 bags (chicken, rice & vegetables) in the labeled 2 gallon bag. FREEZE.

To Thaw & Serve:
Remove the bag containing the marinade and chicken from the larger bag. Place the bag of chicken in a dish and thaw completely in the refrigerator. The remaining ingredients can stay in the freezer.
When ready to cook, preheat the oven to 375. Spray a 9x13 baking dish with nonstick spray. Combine the rice mixture and the vegetables in the pan. Stir in broth. Remove the thawed chicken pieces from the marinade and place them on top of the rice. Discard the extra marinade. Cover the pan with foil and bake for 1 hour. Uncover the pan and bake for an additional 45 minutes to 1 hour until the rice absorbs most of the liquid and the chicken is cooked through and juices run clear. Remove the chicken from the pan and cut each breast in half.
Serve immediately.