Chicken and Wild Rice Casserole
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|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|
Horseheads, NY (pop. 6,461)
Member Since Oct 2011
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!
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.