All-in-One Chicken and Wild Rice - 6sp per serving

A wild rice twist on a family classic made with the extra flavor of chicken broth in the sauce!

Ingredients

• 16 oz. boneless, skinless chicken breast (1 large breast, or 2 split)
• 1 cup low-sodium chicken broth
• 1 can 98% fat-free cream of chicken soup (10 3/4 oz.) - you could also use cream of mushroom if you're into that
• 3/4 cup uncooked wild rice
• 1/2 tbsp minced onion flakes
• Black pepper
• Seasoned salt (like Lawry's)
• 1/4 tsp paprika
• Salt and pepper

Instructions

• Preheat oven to 375. Line a baking dish with aluminum foil, making sure foil goes up and over all the sides (for easier cleanup).
• In a mixing bowl, combine soup, chicken broth, paprika, pinch of black pepper, and wild rice.
• Pour into prepared baking dish, cover, and place in the oven.
• Bake for 40 minutes. 
• Meanwhile, prepare chicken breast (if using one large chicken breast, butterfly into two split breasts). Season each side of the chicken breast with seasoned salt and black pepper.
• Take rice out and stir. Arrange chicken breast in the rice (it's ok if it sinks under the sauce).
• Bake for an additional 45 minutes.
• Remove from oven and remove chicken breasts from the rice. Stir the rice. Slice chicken breast on an angle and place back on top of the rice to serve.

Makes 4 servings. 6sp per serving.