Chicken and Long Grain Wild Rice
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. Recipe and photography by Beverly Davis for CornbreadMillionaire.com
Servings: 3 servings
Ingredients
- 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
Instructions
- 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.