No-Peek Chicken Wild Rice (Printer-Friendly)
Tender chicken and wild rice cooked with creamy soups and onion mix for an effortless, savory meal.
# What You’ll Need:
→ Protein
01 -
4 boneless, skinless chicken breasts, fresh or fully thawed
→ Grains
02 -
1 package (6.5 oz) Uncle Ben's Wild Rice with Herbs mix
→ Sauces and Soups
03 -
1 can (10.5 oz) condensed cream of celery soup
04 -
1 can (10.5 oz) condensed cream of mushroom soup
05 -
1 packet (about 1 oz) onion soup mix
→ Liquids
06 -
1 cup cold water
# Steps to Follow:
01 -
Grease a 9 x 13 inch baking dish lightly with butter or nonstick spray to prevent sticking.
02 -
Spread the entire contents of the wild rice package evenly across the bottom of the baking dish, including seasoning from the mix. Do not rinse or stir the rice.
03 -
Place chicken breasts in a single layer over the wild rice, leaving space between pieces for steam circulation. Avoid overlapping.
04 -
In a medium bowl, whisk together cream of celery soup, cream of mushroom soup, onion soup mix, and cold water until smooth.
05 -
Evenly pour the soup mixture over the chicken and rice, ensuring all pieces are covered.
06 -
Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 350°F for 2 hours without removing the foil.
07 -
Carefully remove foil after baking. Verify chicken has reached an internal temperature of 165°F using a meat thermometer. Serve immediately.
# Helpful Hints:
01 -
Allow the casserole to rest 10 minutes before serving to improve texture and ease slicing.
02 -
Avoid lifting the foil during baking to retain steam and ensure moist, tender chicken and rice.