LINDA HOSKINS
Dump and Bake Chicken Wild Rice Casserole
(Submitted by
Monika Klamberg)
■ 1 6 oz Uncle Ben’s Long Grain & Wild Rice Rice with herbs
■ 1 10.5 oz cream of mushroom soup
■ 1 10.5 oz. cream of celery soup
■ 1 1/4 cup water
■ 1 1 oz. pkt onion soup mix
■ 4 – 8 bone-in chicken pieces (skin removed)
Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. In a bowl whisk together uncooked rice (and seasoning pkt), cream of mushroom soup, cream of celery soup and water. Place into a greased baking dish. Place the chicken on top of the rice mixture. Sprinkle onion soup mix over the chicken.
Cover tightly with foil and bake for at least 90 minutes (or up to 2 hours) until rice is tender and chicken reaches temp of 165 degrees. Fluff rice and serve.
If you want to make this recipe healthier, substitute reduced sodium soups for both the cream of mushroom and cream of celery soup. For the chicken pieces, you can use both breasts and thighs. Keep in mind, the larger the pieces, the longer it will take to cook.
Steamed broccoli or garlic roasted brussel sprouts would go very well with this dish.
It’s almost November and my thoughts are already turning to Thanksgiving. If you have a favorite recipe that you always make for Thanksgiving, please consider sharing this recipe with us. I would like to get those recipes soon, so I have plenty of time to share them before Thanksgiving.
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