Chicken and Wild Rice Casserole

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


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

The Cook

Cara Tyrrell Recipe
Lightly Salted
Horseheads, NY (pop. 6,461)
Member Since Oct 2011
Cara's notes for this recipe:
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!
Make it Your Way...

Personalize This


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.
Place chicken parts on top of mixture. Cover. Bake in a 350 degree oven for 2 1/4 hours.
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


1 comment

Showing OLDEST First
(Switch to Newest First)
user Carol Junkins CarolAJ - Feb 28, 2012
Carol Junkins [CarolAJ] has shared this recipe with discussion groups:
Rice is Nice Group
Share Our Strength Cookbook Project

Gift Membership