chicken and wild rice casserole
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!
prep time
10 Min
cook time
2 Hr 15 Min
method
Bake
yield
3-4 serving(s)
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
How To Make chicken and wild rice casserole
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Step 1Combine 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.
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Step 2Place chicken parts on top of mixture. Cover. Bake in a 350 degree oven for 2 1/4 hours.
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Step 3I 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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