In a medium saucepan, combine 1 1/3 cups mile, a 10 ¾-oz. can cream of mushroom soup, and a 6-oz. long grain and wild rice mix, with seasoning packet. Stir until all ingredients are well-mixed. Set aside. Place 1 tablespoon peanut oil in a medium to large skillet, and heat over medium-high heat. Place 4 chicken breasts halves in the hot peanut oil and cook for 5 minutes on each side. Temporarily remove browned chicken breasts to a plate with paper toweling while you pour off excess fat from skillet. Return the chicken breasts to the skillet, and pour the rice mixture over them. Bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until chicken is done and liquid is absorbed. This is a wholesome entrée, made in a healthy way. You can serve it with a green salad and some breadsticks for a fantastic meal! I hope you enjoy the recipe! --Betty
If you are looking for a dish that comes added with a feel good factor, this is it. Betty demonstrates how to make this lip-smacking chicken and wild rice skillet. It is so unbelievable quick and simple that you will look for excuses to whomp up this elegant and tasty treat over and again. Stream the video and get going with this recipe.