I have adapted this recipe from the first version I originally posted, because a few who tried it said their rice didn't get tender enough. The first version called for Rice a Roni. I never had that problem myself, but anytime I get more than a few comments about a recipe not turning out just right, I like to go back and see if I can make it better. This time I used Uncle Ben's Chicken flavored Long Grain and Wild Rice and it was perfect. I don't think anyone will have a problem at all.
Here is what you will need:
4 boneless chicken breasts cut into thirds or 12 chicken tenders
2 (6 oz.) boxes Uncle Ben's chicken flavored wild rice, uncooked and use the entire contents (seasoning packets)
1 can cream of chicken soup
1 can cream of mushroom soup
1 (12 oz.) can of evaporated milk
1 1/2 cups water
1/4 cup celery, diced
1/4 cup green bell pepper, diced
2 Tbs. lemon juice
2 Tbs. Worcestershire sauce
1 tsp. curry powder (optional)
1/2 tsp. black pepper
4 Tbs. butter
Place rice mixes in a 9"x13" baking dish that has been sprayed with nonstick cooking spray. You DO NOT cook the rice mixes beforehand and you do use the seasoning packets. In another bowl combine the soups, milk, water, celery, green pepper, lemon juice, Worcestershire sauce, curry powder, and black pepper.
Lay the chicken pieces over the rice. Pour the soup mixture evenly over all. Dot the top with the butter cut in pats.
Cover tightly with foil and bake in a 350 degree oven for 1 hour and 30 minutes to 2 hours (depending on your oven). DO NOT PEEK for the first hour and 30 minutes, then check it to see if the rice is tender. If not, recover and cook for about 30 more minutes.
At the end of the time, remove foil and sprinkle with a little paprika or seasoned salt for color and place back in oven for about 10 minutes.
Serve with a vegetable and salad and dinner is served!
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