It doesn't get much easier than this Dump-and-Bake Chicken Wild Rice Casserole, which bakes in one dish with just 10 minutes of prep! It's a simple and healthy dinner recipe that the whole family will love!
This is total comfort food, my friends! Nothing warms you up and makes you feel cozier than baked chicken and wild rice. Spend just a few minutes stirring this easy dinner together, and your house will smell amazing, your body will feel nourished, and your stress will disappear (I hope)!
WHY THIS HEALTHY CHICKEN WILD RICE CASSEROLE RECIPE WORKS:
- I use bone-in chicken breast, but remove the skin to keep the chicken and wild rice casserole healthy.
- The bone-in meat has a longer cooking time than boneless chicken, which means that the meat cooks perfectly and stays nice and juicy while the rice finishes baking.You don't have to worry about your chicken drying out or becoming tough while you wait for the rice to become tender.
- The Uncle Ben's Wild Rice mix, the Lipton Onion Soup seasoning, and the Campbell's Cream of Mushroom and Cream of Celery soups add tons of flavor to this dish -- without any extra work on your part! I love when a recipe doesn't require measuring...
- To keep the chicken wild rice casserole healthy, I also like to use the Campbell's Healthy Request line of soups. Many stores carry gluten-free and organic condensed soups as well, if you prefer.
- This chicken wild rice casserole is EASY!!! It's truly a dump-and-bake meal, so don't peek and pull back the foil while it's baking. You want to keep all of that moisture in the dish!
How to Make Dump-and-Bake Chicken Wild Rice Casserole:
In addition to your bone-in chicken pieces, you'll need a box of Uncle Ben's Long Grain & Wild Rice, Campbell's Healthy Request Cream of Mushroom and Cream of Celery soups, water, bone-in chicken pieces, and Lipton Onion Soup seasoning (just the dry packet). This dish is PACKED with flavor!
In your baking dish (or in a separate bowl), whisk together uncooked wild rice (as well as the seasoning packet that's included in the box), the condensed soups, and the water.
Remove the skin from your chicken pieces and place them in the dish on top of the rice mixture.
To season the chicken, simply sprinkle a packet of Lipton Onion Soup mix over the meat.
You don't need to prepare the actual soup -- just use the dry seasoning in the packet!
Cover the dish very tightly with foil (so that none of the moisture can escape), and bake the casserole at 350 degrees F for at least 90 minutes (or up to 2 hours). The total cooking time will depend on the size of the meat that you're using. I baked these very large chicken breasts and thighs for the full 2 hours and they turned out perfectly!
You want the chicken meat to reach an internal temperature of 165 degrees F. That's how you know it's done! My meat thermometer is my best friend in the kitchen -- just make sure that the thermometer is not touching the chicken bone when you check the temp.
What to Serve with Chicken Wild Rice Casserole:
I keep it easy and pair my casserole with simple sides, such as:
- Steamed broccoli or Garlic Roasted Broccoli
- Slow Cooker Southern Green Beans
- Brown Sugar Roasted Acorn Squash; or
- 3-Ingredient Cranberry Orange Sauce
Looking for even more easy dump-and-bake chicken casserole recipes? Try these:
- Dump-and-Bake Chicken Broccoli Rice Casserole
- Dump-and-Bake Chicken and Cornbread Casserole
- Dump-and-Bake Chicken Pot Pie Pasta
- Dump-and-Bake Chicken Spaghetti
Dump-and-Bake Chicken Wild Rice Casserole
- 1 (6 ounce) box Uncle Ben’s Long Grain & Wild Rice with herbs (NOT cooked)
- 1 (10.5 ounce) can condensed cream of mushroom soup, NOT diluted (I prefer the reduced sodium, Healthy Request version)
- 1 (10.5 ounce) can condensed cream of celery soup, NOT diluted (I prefer the reduced sodium, Healthy Request version)
- 1 ¼ cups water
- 1 (1 ounce) packet Lipton onion soup mix
- 4-8 bone-in chicken pieces, skin removed*
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
- In the prepared baking dish (or in a separate bowl), whisk together uncooked rice (and the seasoning from the box), cream of mushroom soup, cream of celery soup, and water.
- Place raw chicken (skin removed) on top of rice mixture. Sprinkle the 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 an internal temperature of 165 degrees F. The total cooking time will depend on the size of your chicken. I baked these extra large chicken breasts and thighs for the full 2 hours and they turned out perfectly. A meat thermometer is really the best way to tell when your chicken is done.
- When the rice is tender and the chicken is cooked through, fluff the rice with a fork and serve!
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