Chicken 'n Rice Bake

Makes 4 servings

Prep Time: 10 min.
Baking Time: 1 hr.

Ingredients:
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 each) boneless skinless chicken breasts
1 cup sour cream
1 tablespoon Dijon-style mustard
1/4 cup sliced almonds
1 tablespoon butter, melted

Directions

Preheat oven to 350°F.

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

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

Replace chicken breasts on rice.

In a small bowl, combine sour cream and mustard. Spread evenly over chicken breasts.

In a small bowl, combine almonds and butter. Sprinkle over sour cream mixture.

Continue baking for 10 to 15 minutes or until topping is lightly browned.