Baked Chicken And Wild Rice With Onion And Tarragon Recipes

Steps:

• Preheat the oven to 300 degrees.
• Remove skin and bones from chicken breasts and cut into 1/2- to 1-inch pieces.
• Combine the chicken, celery, pearl onions and tarragon plus 1 cup of the unsalted chicken broth in a nonstick frying pan.
• Cook on medium heat until the chicken and vegetables are tender, about 10 minutes.
• Set aside to cool.
• In a bowl, combine the wine, remaining 2 cups chicken broth, rice and seasoning packet.
• Let soak for 30 minutes.
• In a baking dish, add the cooked chicken and the wine mixture.
• Cover and bake for 60 minutes.
• Serve immediately.

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish. Combine the rice mix with contents of seasoning packet, soup mix, water and butter. Pour over chicken. Cover and bake at 350° for 55-60 minutes or until chicken juices run clear.

Steps:

• Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1-2 minutes.
• Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 15 minutes.
• Keep rice covered and remove from heat after it has been simmering for the 15 minutes. Let sit for 5 minutes. Fluff rice with a fork and stir in parsley and tarragon. Serve.

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.