Wild Rice Mushroom Chicken

• 2 packages (6 ounces each) long grain and wild rice mix
• 8 boneless skinless chicken breast halves (6 ounces each)
• 5 tablespoons butter, divided
• 1 large sweet red pepper, chopped
• 2 jars (4-1/2 ounces each) sliced mushrooms, drained

1. Prepare rice according to package directions. Meanwhile, in a large skillet, cook chicken in 3 tablespoons butter for 6-8 minutes on each side or until browned and a thermometer reads 170u0b0. Remove chicken and keep warm.
2. Add remaining butter to pan drippings; saute red pepper until tender. Stir in mushrooms; heat through. Add to rice. Serve four chicken breasts with half of the rice mixture.
3. Place remaining chicken in a greased 11x7-in. baking dish; top with remaining rice mixture. Cool. Cover and freeze for up to 3 months.
4. To use frozen casserole: Thaw in the refrigerator. Cover and bake at 350u0b0 for 35-40 minutes or until heated through.

long grain, chicken, butter, sweet red pepper, mushrooms

Taken from www.tasteofhome.com/recipes/wild-rice-mushroom-chicken/ (may not work)