This is such an adaptable recipe. Feel free to substitute any vegetable for the green beans (I personally love peas).
Prep Time: 25 minutes
Cook Time: 45 minutes
Ingredients:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 4 boneless, skinless chicken breasts
- 1-3/4 cups water
- 2 cups frozen green beans, thawed
- 6 oz. pkg. white and wild rice mix
- 1 cup sour cream
- 1 Tbsp. Dijon mustard
- 1/4 cup sliced almonds
- 1 Tbsp. butter, melted
Preparation:
Preheat oven to 350 degrees. In heavy skillet, heat olive oil over medium heat. Add garlic and onion; cook and stir until crisp tender, about 4-5 minutes. Add chicken; cook on one side for 2 minutes, then turn and cook for 2 minutes longer. Remove chicken from skillet and set aside. Add water to skillet and bring to a boil over high heat.
In 9" square glass baking dish, combine beans and rice mix and stir well. Pour hot water/onion mixture into dish, stir again, and top with reserved chicken breasts. Cover the pan tightly with foil and bake at 350 degrees for 45-50 minutes, until most of the liquid is absorbed.
Remove chicken breasts from pan and set aside. Stir casserole, moving the rice in the center to the edges of the pan so it will cook evenly. Replace chicken breasts on top of rice mixture. Combine sour cream and mustard and spread 1/4 of this mixture on each of the chicken breasts. Mix almonds and melted butter and sprinkle over casserole. Continue baking, uncovered, for 10-15 minutes until topping is lightly browned. Serves 4
