Chicken and Long Grain Wild Rice is a delicious hearty main dish that’s quick and easy to make with a few. Pairs well with a flaky crescent rolls.
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I have not been paid to endorse pictured products. Delighted to share the ingredients I used. Delicious results!
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When I need to whip up a main dish in about 30 minutes, this is one of my favorites.
Although I LOVE homemade from scratch bread, I also enjoy Pillsbury Crescent Rounds because they taste GOOD and are easy to prepare. Just pop open a can, roll the dough, arrange on a baking sheet and bake. They’re tender and flaky bites of goodness.
This is not a paid endorsement. Just a friendly mention of what I like to use.
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Read the entire recipe from start to finish. Visualize doing each step which will help you follow each step.
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Chicken and Long Grain Wild Rice
- 1 box (6 ounces) Long Grain and Wild Rice
- 1-1/2 cups chopped cooked chicken baked, boiled or rotisserie chicken
- 1/2 teaspoon salt more or less as preferred
- 1 teaspoon coarse ground black pepper optional
- 1 can (8 ounces) Pillsbury Crescent Rounds
- Prepare Long Grain and Wild Rice according to instructions on the box. Cooked to desired tenderness. Watch closely to prevent burning. I simmer on low until rice is firm (not mushy).
- While rice is simmering, bake Pillsbury Crescent Rounds according to instructions on the can.
- While rice is simmering and rolls are baking, season chopped cooked chicken with salt as preferred and coarse ground black pepper (optional). Set aside.
- When rice has cooked to desired tenderness, remove saucepan from heat. Stir in 1-1/2 cups of shredded cooked chicken.
- Remove baked crescent rounds from oven.
- Immediately serve Chicken and Long Grain Wild Rice with warm crescent rounds.