Chicken and Wild Rice Casserole
Honey-Glazed Carrots
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp butter
- ½ cup chopped onion
- 1 (4.3-oz) pkg long-grain and wild rice mix
- ½ (12-oz) pkg frozen green beans
- 1 (10.75-oz) can cream of chicken soup
- ½ cup sour cream
- ½ tsp dried crushed rosemary
- ¼ tsp garlic powder
- ½ cup shredded Parmesan cheese
Instructions
- Preheat oven to 350°F. Cut chicken into ½-inch pieces; season lightly with salt and pepper.
- Melt butter in a large nonstick skillet over medium heat; add chicken and onion. Cook 6 to 8 minutes or until chicken is done. Spoon into a large bowl.
- Meanwhile, cook rice according to package directions. Stir into chicken with green beans, soup, sour cream, rosemary, and garlic powder. Season with salt and pepper to taste.
- Spoon mixture into a greased 9-inch baking dish. Bake 25 minutes; sprinkle with cheese, and bake 10 minutes longer or until bubbly.
Side Dish Ingredients
- 3 carrots, cut into 2-inch pieces
- 1 Tbsp olive oil
- 1 Tbsp honey
- ½ Tbsp fresh lemon juice
- ⅛ tsp salt
Side Dish Instructions
- Bring carrots and water to cover to a boil in a large saucepan over medium-high heat; reduce heat, and simmer 5 minutes or just until tender. Drain.
- Heat oil in saucepan; stir in honey, lemon juice, and salt; cook, stirring constantly, until smooth. Return carrots to saucepan; cook 1 to 2 minutes or until thoroughly heated.
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