Dump-and-Bake Chicken Wild Rice Casserole
It doesn't get much easier than this Dump-and-Bake Chicken Wild Rice Casserole, which bakes in one dish with just 10 minutes of prep!
Course Dinner
Cuisine American
Keyword chicken casserole, chicken wild rice casserole, wild rice recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings
4
-6 people
Calories 328.8 kcal
Author Blair
Ingredients
list of 6 items
1 (6 ounce) box Uncle Ben’s Long Grain & Wild Rice with herbs (NOT cooked)
1 (10.5 ounce) can condensed cream of mushroom soup, NOT diluted (I prefer the reduced sodium, Healthy Request version)
1 (10.5 ounce) can condensed cream of celery soup, NOT diluted (I prefer the reduced sodium, Healthy Request version)
1 ¼ cups water
1 (1 ounce) packet Lipton onion soup mix
4-8 bone-in chicken pieces, skin removed*
list end
Instructions
list of 5 items
1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
2. In the prepared baking dish (or in a separate bowl), whisk together uncooked rice (and the seasoning from the box), cream of mushroom soup, cream of
celery soup, and water.
3. Place raw chicken (skin removed) on top of rice mixture. Sprinkle the onion soup mix over the chicken.
4. Cover tightly with foil and bake for at least 90 minutes (or up to 2 hours), until rice is tender and chicken reaches an internal temperature of 165
degrees F. The total cooking time will depend on the size of your chicken. I baked these extra large chicken breasts and thighs for the full 2 hours and
they turned out perfectly. A meat thermometer is really the best way to tell when your chicken is done.
5. When the rice is tender and the chicken is cooked through, fluff the rice with a fork and serve!
list end
Recipe Notes
*I used 2 very large bone-in chicken breasts (about 1.5 lbs. each), as well as 2 bone-in chicken thighs (about ½ lb. each).
You want the chicken meat to reach an internal temperature of 165 degrees F. That's how you know it's done!
My meat thermometer
is my best friend in the kitchen -- just make sure that the thermometer is not touching the chicken bone when you check the temp.
What to Serve with Chicken Wild Rice Casserole:
I keep it easy and pair my casserole with simple sides, such as:
list of 4 items
• Steamed broccoli or
Garlic Roasted Broccoli
• Slow Cooker Southern Green Beans
• Brown Sugar Roasted Acorn Squash
; or
• 3-Ingredient Cranberry Orange Sauce
list end
Nutrition Facts
Dump-and-Bake Chicken Wild Rice Casserole
Amount Per Serving (1 /6 of the chicken and rice)
Calories 328.8 Calories from Fat 55
% Daily Value*
Total Fat 6.1g 9%
Saturated Fat 1.7g 9%
Polyunsaturated Fat 1.1g
Monounsaturated Fat 1.4g
Cholesterol 93.5mg 31%
Sodium 972.1mg 41%
Potassium 612.9mg 18%
Total Carbohydrates 31.4g 10%
Dietary Fiber 0.9g 4%
Sugars 3.2g
Protein 34.6g 69%
* Percent Daily Values are based on a 2000 calorie diet.from the seasoned mom
From the seasoned mom
_._,_._,_
It doesn't get much easier than this Dump-and-Bake Chicken Wild Rice Casserole, which bakes in one dish with just 10 minutes of prep!
Course Dinner
Cuisine American
Keyword chicken casserole, chicken wild rice casserole, wild rice recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings
4
-6 people
Calories 328.8 kcal
Author Blair
Ingredients
list of 6 items
1 (6 ounce) box Uncle Ben’s Long Grain & Wild Rice with herbs (NOT cooked)
1 (10.5 ounce) can condensed cream of mushroom soup, NOT diluted (I prefer the reduced sodium, Healthy Request version)
1 (10.5 ounce) can condensed cream of celery soup, NOT diluted (I prefer the reduced sodium, Healthy Request version)
1 ¼ cups water
1 (1 ounce) packet Lipton onion soup mix
4-8 bone-in chicken pieces, skin removed*
list end
Instructions
list of 5 items
1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
2. In the prepared baking dish (or in a separate bowl), whisk together uncooked rice (and the seasoning from the box), cream of mushroom soup, cream of
celery soup, and water.
3. Place raw chicken (skin removed) on top of rice mixture. Sprinkle the onion soup mix over the chicken.
4. Cover tightly with foil and bake for at least 90 minutes (or up to 2 hours), until rice is tender and chicken reaches an internal temperature of 165
degrees F. The total cooking time will depend on the size of your chicken. I baked these extra large chicken breasts and thighs for the full 2 hours and
they turned out perfectly. A meat thermometer is really the best way to tell when your chicken is done.
5. When the rice is tender and the chicken is cooked through, fluff the rice with a fork and serve!
list end
Recipe Notes
*I used 2 very large bone-in chicken breasts (about 1.5 lbs. each), as well as 2 bone-in chicken thighs (about ½ lb. each).
You want the chicken meat to reach an internal temperature of 165 degrees F. That's how you know it's done!
My meat thermometer
is my best friend in the kitchen -- just make sure that the thermometer is not touching the chicken bone when you check the temp.
What to Serve with Chicken Wild Rice Casserole:
I keep it easy and pair my casserole with simple sides, such as:
list of 4 items
• Steamed broccoli or
Garlic Roasted Broccoli
• Slow Cooker Southern Green Beans
• Brown Sugar Roasted Acorn Squash
; or
• 3-Ingredient Cranberry Orange Sauce
list end
Nutrition Facts
Dump-and-Bake Chicken Wild Rice Casserole
Amount Per Serving (1 /6 of the chicken and rice)
Calories 328.8 Calories from Fat 55
% Daily Value*
Total Fat 6.1g 9%
Saturated Fat 1.7g 9%
Polyunsaturated Fat 1.1g
Monounsaturated Fat 1.4g
Cholesterol 93.5mg 31%
Sodium 972.1mg 41%
Potassium 612.9mg 18%
Total Carbohydrates 31.4g 10%
Dietary Fiber 0.9g 4%
Sugars 3.2g
Protein 34.6g 69%
* Percent Daily Values are based on a 2000 calorie diet.from the seasoned mom
From the seasoned mom
_._,_._,_
