Chicken Breast Recipes » Chicken Casserole » Chicken and Wild Rice Casserole with Pecans and Monterrey Jack Cheese

Chicken and Wild Rice Casserole with Pecans and Monterrey Jack Cheese

Boneless, chicken breasts arranged in baking dish and surrounded with mixture of prepared wild rice mix, seed and chopped vine-ripened tomato, diced red onion, diced celery, chopped pecans, light mayonnaise, coarse salt, fresh ground black pepper, and ground nutmeg. Shredded Monterrey Jack cheese sprinkled over casserole and dish is baked until chicken is cooked through and cheese is bubbly.

Ingredients -

1 box Wild Rice Mix
4 Boneless, Skinless Chicken Breasts
1 Medium Vine-Ripened Tomato, seeded and chopped
1 Small Red Onion, diced
2 Celery Stalks, diced
1/3 cup Pecans, chopped
1 cup Light Mayonnaise
1 teaspoon Coarse Salt, or to taste
1/2 teaspoon Fresh Ground Black Pepper
1/4 teaspoon Ground Nutmeg
8 ounces Shredded Monterrey Jack Cheese

Preparation:

1. Preheat the oven to 350 degrees.

2. Prepare the rice according to the directions on the package.

3. Spray a 9 x 13 inch casserole dish with nonstick cooking spray.

4. Place the chicken breasts in the prepared dish.

5. Combine the rice with all remaining ingredients except cheese in a large bowl.

6. Spoon the rice mixture around the chicken breasts.

7. Sprinkle the cheese over the top.

8. Cover with foil and bake for 30 minutes.

9. Remove the foil and cook 15 additional minutes, or until the cheese is brown and bubbly and the chicken is cooked through.

Chicken Breast Recipe Tip
Chicken Marinades

	Make sure that when marinating chicken breasts you follow the directions on how long to leave the chicken in the marinade. If the recipe calls for over 1 hour, be sure to marinate the chicken covered with plastic wrap and in the refrigerator.

Chicken Breast Recipe Tip
Pecans

	Pecans are sold in whole unshelled form, and in shelled whole nuts, half nuts and pieces. Pecans are sold unsalted for use in recipes, and salted for snacking. Look for pecans in the baking section of your supermarket. Store unshelled nuts in the pantry, and shelled nuts in an airtight container in the refrigerator.

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