Chicken and Rice Bake


2 Tbsp. olive oil
1 Tbsp. butter
1 onion, chopped
4 boneless, skinless chicken breasts
8 oz. pkg. sliced fresh mushrooms
1-1/2 cups water
6 oz. pkg. chicken long grain wild rice mix
10 oz. pkg. frozen chopped broccoli
1/2 cup sour cream
1/2 cup grated Parmesan cheese


In heavy nonstick skillet, heat olive oil and butter, and saute
onion until translucent. Add chicken and cook over medium heat until
browned on one side, about 4 minutes. Turn chicken and add
mushrooms, and cook until chicken is browned on second side. Remove
chicken from pan. Add water, rice, and seasoning packet to skillet
with mushrooms. Place chicken around edge of skillet. Add broccoli
to center.
Cook over medium heat until mixture boils. Then reduce heat to low,
cover, and cook 10 minutes. Stir to mix broccoli with rice mixture.
Add sour cream and heat another 1-2 minutes. Sprinkle with cheese,
cover, let stand 2 minutes to melt cheese, and serve. 6 servings