Gratin de poulet et de riz

Ingrédients

• 2 cups frozen broccoli cuts
• 2 cups water
• 1/2 cup sliced water chestnuts
• 1 (6-ounce) package wild & white rice mix
• 4 (5 ounces) boneless skinless chicken breasts
• 1 cup sour cream
• 1 tablespoon Dijon-style mustard
• 1/4 cup sliced almonds
• 1 tablespoon Land O Lakes® Butter melted

Préparation

1. 1

   Heat oven to 350°F.

2. 2

   Combine broccoli, water, water chestnuts and rice mix in 8-inch square baking dish. Arrange chicken breasts on top. Cover with foil; bake 50 minutes or until most of liquid is absorbed.

3. 3

   Remove chicken breasts. Stir to move center rice to edges, if necessary. Replace chicken breasts on rice.

4. 4

   Combine sour cream and mustard in small bowl; spread evenly over chicken breasts. Combine almonds and butter in small bowl; sprinkle over sour cream mixture. Continue baking 10-15 minutes or until topping is lightly browned.