Cara Tyrrell Recipe

Chicken and Wild Rice Casserole

By Cara Tyrrell 1984


This recipe was given to my mother by a friend years ago. It has been a family favorite ever since. It's a wonderful Sunday dinner because you can put it together in no time. Just put it in the oven and in a little over 2 hours you have a delicious meal!


Recipe Rating:
 1 Rating
Serves:
3-4
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

1 box uncle ben's original long grain wild rice (not instant)
1 can cream of mushroom soup
1 can cream of celery soup
1 cup water
1/2 envelope dry onion soup
chicken parts
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
Combine wild rice (and enclosed seasoning packet), mushroom soup, celery soup, and water. Place in buttered casserole dish. Sprinkle dry onion soup (remember....only 1/2 an envelope) on top of mixture. *My mom only uses 1/4 of the onion soup to reduce the salt, but I like it with the original amount.
2
Place chicken parts on top of mixture. Cover. Bake in a 350 degree oven for 2 1/4 hours.
3
I prefer to cook the chicken with the skin on (to keep it moist). I remove the skin before serving. Skim off any fat that may pool on the rice. After the fat is removed, just give the rice a stir, then serve.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American