No-Peek Chicken Wild Rice (Printer-Friendly)
Tender chicken breasts rest on herbed wild rice with creamy soups for a hearty, hands-off dinner.
# What You’ll Need:
→ Poultry
01 -
4 boneless, skinless chicken breasts, fresh or fully thawed, average size
→ Grains
02 -
1 package Uncle Ben's Wild Rice with Herbs (approx. 6.5 oz)
→ Canned Soups
03 -
1 can (10.5 oz) cream of celery soup
04 -
1 can (10.5 oz) cream of mushroom soup
→ Seasonings
05 -
1 package (1 oz) onion soup mix
→ Liquids
06 -
1 ¾ cups cold filtered water (approximately 14 fl oz)
# Steps to Make This:
01 -
Grease a 9x13 inch baking dish with butter or nonstick spray to prevent sticking and add flavor.
02 -
Evenly sprinkle wild rice and seasoning from the package across the bottom of the baking dish without stirring or rinsing.
03 -
Place thawed chicken breasts in a single layer over the rice, spacing evenly to allow steam circulation without overlapping.
04 -
In a mixing bowl, whisk together cream of celery soup, cream of mushroom soup, onion soup mix, and 1 ¾ cups cold water until smooth.
05 -
Evenly pour the soup mixture over the chicken and rice, ensuring all pieces are covered.
06 -
Cover the dish tightly with aluminum foil to trap steam. Bake in a preheated oven at 350°F (177°C) on the upper rack for 2 hours without lifting the foil.
07 -
Carefully remove foil after baking. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Serve hot.
# Additional Notes:
01 -
Allow the dish to rest for 10 minutes before serving for better texture and easier slicing.
02 -
Avoid lifting the foil during baking to prevent steam loss and drying.