I had this at Craig and Amy’s this week, and I loved it! This recipe can easily be doubled for a big family or company. Amy says she makes it when someone has a baby, and I think it’s my new standby for that too!
1 box Uncle Ben’s long grain wild rice (original recipe, not fast cook)
3 chicken breast halves, skinless and boneless
1 can whole berry cranberry sauce (16 oz)
3 T butter
2 T soy sauce
1 T. lemon juice
1/2 cup sliced almonds
Pam bottom of pan (9×13″ if doubling, smaller if not). Put rice in pan, and sprinkle seasoning mix over rice. Place chicken on top. Melt cranberry sauce and butter, then stir in soy sauce and lemon juice. Pour over chicken. Cover tightly. Bake at 325 for 70 minutes. Uncover, top with sliced (blanched) almonds, and bake 10 more minutes.