Creamy Chicken & Cranberry-Pecan Wild Rice

Creamy Chicken & Cranberry-Pecan Wild Rice recipe

photo by:kraft

The chicken and rice skillet you cook on weeknights gets upgraded with cranberries and pecans to deliver a weekend dish that wows.

time

prep:

10 min

total:

35 min

servings

total:

6 servings

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What You Need

pkg. (6 oz.) long-grain & wild rice side dish

Tbsp. flour

1/2

tsp. each dried thyme leaves and black pepper

small boneless skinless chicken breasts (1-1/2 lb.)

Tbsp. oil

1/2

cup dried cranberries

1/2

cup coarsely chopped PLANTERS Pecans, toasted

green onions, sliced, divided

cup fat-free reduced-sodium chicken broth

oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Make It

COOK rice mix as directed on package. Meanwhile, mix flour, thyme and pepper; use to coat chicken. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165ºF).

STIR cranberries, nuts and 1/3 cup onions into cooked rice; spoon onto platter. Remove chicken from skillet, reserving drippings in skillet. Place chicken over rice mixture; cover to keep warm.

ADD broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook on medium heat 2 to 3 min. or until cream cheese is melted and sauce is thickened, stirring constantly with whisk. Spoon half the sauce over chicken; sprinkle with remaining onions. Serve remaining sauce on the side.

Kraft Kitchens Tips

Serving Suggestion

Serve with your favorite steamed vegetable to round out the meal.

Substitute

Substitute PLANTERS Walnut Pieces for the pecan pieces.

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ajschueler23

posted:2/16/2008

As others have said, restaurant worthy. This is a really easy way to dress up a box of rice.

texas r

posted:2/10/2008

This is so good! The rice was the best part for me. It was simple to make, but didn't taste like it. This is a great meal to do for company.

abbycat4

posted:1/23/2008

This meal was easy to make and was excellent! Everyone loved it. I will definitely make it again.

SAMMYKK

posted:1/19/2008

I made this recipe but left out the green onions and it was still great, letting the cream sauce saturate into the rice enhances the flavour even more.

illnik

posted:1/6/2008

Absolutely delicious... Wouldn't change a thing... I've also used boneless chicken thighs, works just as well...

jkbybee

posted:1/1/2008

I've made this recipe several times now and it is wonderful! I omit the pecans and green onions from the rice, and I also cook the chicken in the crockpot - omitting the flour and sprinkling the thyme and pepper on top. Since I don't fry the chicken, the cream cheese sauce (yummy!) requires a little cornstarch for thickening. It's delicious!

sacole0904

posted:12/12/2007

We have made this dish several times and its always superb. I have subbed pork chops for the chicken, with excellent results. Also, instead of the green onions, I use half regular cream cheese and half green onion cream cheese. Fantastic. The rice is the best part!

starrynews

posted:12/7/2007

We really enjoyed this delicious meal, served with a mixed greens salad. I used walnuts instead of the pecans.

Jameelia

posted:12/3/2007

Love it! Love it! Love it! My whole family loves it - my husband and 4 year old son fight over the last of it. I've passed this recipe on and everyone loves it. It feels very "gourmet" with the wild rice and cranberries, yet its sooo easy. Sure to wow anyone!

whitneylchild

posted:11/25/2007

This was easy to make and wonderful. I made one simple change: I used an egg wash before I put the chicken in the flour mixture just to make sure the flour sticks. I also added more thyme. I think I might use some bread crumbs next time as well. Soooo good. Well worth it.