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Recipe Instructions

Chicken Wild Rice Bake

  • 1 cup wild rice
  • 4 cups low sodium chicken broth
  • 1 tablespoon poultry seasoning
  • 6 tablespoons butter, divided
  • 1/2 cup sliced shallots
  • 1 medium red bell pepper, seeded, sliced
  • 1 1/2 pounds boneless, skinless chicken breasts
  • salt and pepper to taste
  • 2 (10-ounce) packages Byerly's Wild Mushroom Soup, thawed
  • 1/2 teaspoon crushed red pepper
  • 3/4 cup sliced almonds, toasted, divided
  • 1/2 cup Japanese style panko bread crumbs
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons minced flat leaf parsley

Using a strainer, rinse wild rice under running water.  In a saucepan, bring wild rice, chicken broth and poultry seasoning to a boil.  Reduce heat and simmer 45-55 minutes.  Drain any excess liquid.

In large skillet, melt 3 tablespoons butter over medium high heat.  Sauté shallots and red bell pepper 4-5 minutes.  Using slotted spoon transfer to a bowl.

Slice chicken breasts crosswise into ½ inch thick strips.  Add to hot skillet; season with salt and pepper.  Cook until no longer pink in center (8-10 minutes).

Return shallot mixture to skillet; stir in soup, crushed red pepper and wild rice.  Bring to a boil; stir in ½ cup almonds.  Spray a 9X12 inch baking dish with no stick cooking spray; add chicken rice mixture.

Melt remaining 3 tablespoons butter, stir in panko, Parmesan, parsley and remaining ¼ cup almonds.  Sprinkle mixture over chicken-wild rice mixture.

Bake in 350 F oven until bubbly and topping is golden brown (25-30 minutes).

Amount:  6-8 servings

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