No-Peek Chicken Wild Rice (Printer-Friendly Version)
Hearty chicken breast baked over wild rice with savory creamy soups for a moist, flavorful dinner.
# Ingredients Needed:
→ Protein
01 -
4 fresh boneless skinless chicken breasts, thawed
→ Grains
02 -
1 box (6.6 oz) Uncle Ben’s Wild Rice with Herbs
→ Canned Soups
03 -
1 can (10.5 oz) cream of celery soup
04 -
1 can (10.5 oz) cream of mushroom soup
→ Seasonings
05 -
1 packet (1 oz) onion soup mix
→ Liquids
06 -
1 1/2 cups cold water
# Step-by-Step Directions:
01 -
Grease a 9x13 inch baking dish with butter or nonstick spray to prevent sticking and add flavor.
02 -
Evenly spread the wild rice and included seasonings across the bottom of the dish. Do not rinse or stir.
03 -
Place thawed chicken breasts in a single layer over the rice, leaving space between pieces for steam circulation.
04 -
In a large bowl, whisk together cream of celery soup, cream of mushroom soup, onion soup mix, and water until smooth. Pour evenly over chicken and rice.
05 -
Cover the dish tightly with aluminum foil to trap steam. Bake in a preheated oven at 350°F for 2 hours without uncovering.
06 -
Remove foil carefully and verify chicken internal temperature is at least 165°F. Serve immediately while hot.
# Helpful Hints:
01 -
Allow the casserole to rest for 10 minutes after baking to improve texture and ease slicing.
02 -
Avoid removing foil during baking to maintain moisture and ensure evenly cooked rice and chicken.