This is by far my favorite recipe of late. I must make it once a week. It is one of those recipes I just crave. Love the rice/water chestnut mixed together the most. Am thinking that I many just try making the rice and water chestnuts as a side dish and leave out the chicken. It IS that good! Hope you try it and enjoy it!
Lemon Pepper Chicken
2 boxes long grain and wild rice
14 oz. chicken broth
5 T. lemon pepper
1 stick butter
4 chicken breasts or 10 tenderloins
2 cans sliced water chestnuts
Preheat oven to 350 degrees. In 9x13 pan place chicken inside and sprinkle lemon pepper over chicken. Slice butter over top of chicken. Cover with foil and bake 30 minutes. Remove from oven and add rice, chicken, water chestnuts and chicken broth. Stir together and cover. Put in oven and bake 30 minutes more. Take foil off and bake 15 more minutes. This is so good served with green beans and potatoes cooked together.
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