It’s no secret that wild rice, chicken, and mushrooms go great together! The trick really comes down to how to cook each ingredient and what kind of seasonings to use.

Today’s Mushroom Chicken with Wild Rice recipe takes moist seasoned chicken and pairs it with Uncle Ben’s microwavable brown/wild rice and a tender vegetable mixture of mushrooms, celery, and just a little onion. The flavors are perfecto.

Great for lunch or dinner.

This is an easy recipe that can be put together from start to finish in about 20-25 minutes! I think you will love this one. I know my husband and I did! (I get to stay home now, so I made this for lunch while the kids were at school. We will be eating the leftovers tomorrow, so it’s actually taking care of lunch two days in a row! I love when that happens!)

About the cheese wedges.

Let’s talk for a second about Laughing Cow cheese.

I ♥ Laughing Cow Cheese.

“It’s good, but I think it would taste even better with a Laughing Cow cheese wedge in it,” I told my husband. “The problem is, I feel like I keep adding it to my recipes, and I don’t want people to get tired of it.”

His response: “If you think it’s going to make it taste better, then you should add it.”

So wise. I took his advice.

I discovered Laughing Cow cheese wedges earlier this year, and now I am hooked. I have eaten this Seasoned Chicken and Brown/Wild Rice now with and without a Laughing Cow cheese wedge, and I really do enjoy the version of the recipe with the cheese wedge more. Something about it pulls all of the other ingredients together and gives it a rich, creamy flavor that I love.

It’s your call, of course.

I intentionally put the step of adding the cheese wedge at the end of the recipe, so you could very easily leave it out if that’s what you prefer.

When it comes to Smart Points, one serving is going to be 4 WW FreeStyle SP either way.

Are you ready for a new quick and easy recipe? Great!

Here is what you need:

1 (8.5 ounce) package Uncle Ben’s Ready Brown & Wild Rice
1 tablespoon light butter
2 garlic cloves, minced
1 celery stalk, chopped
8 ounces mushrooms, sliced
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 pound boneless, skinless chicken breasts
1/4 cup water
1 Laughing Cow Garlic and Herb cheese wedge

Here is what you do:

Cook the rice according to the directions on the package.

In a medium skillet, melt butter over medium heat. Add garlic, celery, and mushrooms to the pan and allow to cook about 4-5 minutes, or until the vegetables are tender. Transfer vegetables to a bowl and set aside.

Meanwhile, in a shallow dish, combine celery salt, garlic powder, onion powder, and oregano. Rub the seasoning mixture on the pieces of chicken.

Add water to the skillet you used to cook the vegetables. Place the chicken in the skillet, set over medium heat; cover and cook 8-9 minutes, or until the chicken is fully cooked.

Once fully cooked, take chicken out of the skillet and carefully cut the chicken into bite sized strips or cubes.

Add the chicken, rice, and celery/mushrooms/seasonings back in the skillet set to medium heat. Stir the ingredients in the skillet and cook an additional 2-3 minutes, or until the ingredients are well combined and warm.

Add cheese wedge and combine until the cheese is melted into the rest of the ingredients, about 1-2 minutes.

Makes 4 servings.
One serving is 1 cup.
One serving is 6 Green, 4 Blue, and 4 Purple points.

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Print Recipe

5 from 2 votes

Seasoned Chicken-Mushrooms and Wild Rice

6 Green, 4 Blue, and 4 Purple points per serving.

Makes: 4 servings

Calories: 192

Author: Alisha Hughes

Ingredients

• 1 8.5 ounce package Uncle Ben's Ready Brown & Wild Rice
• 1 tablespoon light butter
• 2 garlic cloves, minced
• 1 celery stalk, chopped
• 8 ounces mushrooms, sliced
• 1 teaspoon celery salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 1 pound boneless skinless chicken breasts
• 1/4 cup water
• 1 Laughing Cow Garlic and Herb cheese wedge

Instructions

• Cook the rice according to the directions on the package.
• In a medium skillet, melt butter over medium heat. Add garlic, celery, and mushrooms to the pan and allow to cook about 4-5 minutes, or until the vegetables are tender. Transfer vegetables to a bowl and set aside.
• Meanwhile, in a shallow dish, combine celery salt, garlic powder, onion powder, and oregano. Rub the seasoning mixture on the pieces of chicken.
• Add water to the skillet you used to cook the vegetables. Place the chicken in the skillet, set over medium heat; cover and cook 8-9 minutes, or until the chicken is fully cooked.
• Once fully cooked, take chicken out of the skillet and carefully cut the chicken into bite-sized strips or cubes.
• Add the chicken, rice, and celery/mushrooms/seasonings back in the skillet set to medium heat. Stir the ingredients in the skillet and cook an additional 2-3 minutes, or until the ingredients are well combined and warm.
• Add cheese wedge and mix the ingredients until the cheese melts into the rest of the ingredients, about 1-2 minutes.