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 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
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!
Ingredients
- 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*
Instructions
- 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!
Recipe Notes
*I used 2 very large bone-in chicken breasts (about 1.5 lbs. each), as well as 2 bone-in chicken thighs (about ½ lb. each).
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:
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I made the recipe and it was tasty. but soupy.n and not like a risotto. I have deduced that the culprit was the rice. Your directions call for a box of Uncle Ben;s long grain and wild rice with herbs. My supermarket seems to no longer carry the rice in that form. Uncle Ben’s rice products now come in pouches which seem to contain parboiled rice. Hence, the amount of liquid called for in the recipe was too much. I’m not sure how much liquid is now needed. I will make the recipe again in a couple of weeks and possibly omit the water. You might want to caution your readers about this situation.
Hi, Tom! You’re definitely correct — this recipe will NOT work with the parboiled microwaveable packets of wild rice. That type of rice is already almost entirely cooked, so it will not absorb liquid in the same way as the regular boxed rice. 🙂
All I could find is Long Grain & Wild Rice fast cook instead of original recipe. Will this make a difference?
Hi, Micaela! The quick-cooking microwaveable packets will not work for this recipe, because that rice is already parboiled (which means that it’s almost completely cooked). As a result, the parboiled rice will not absorb the liquid in the dish in the same way that the dry, uncooked rice will. You could try using the fast-cooking rice, but you’ll need to drastically reduce the amount of liquid that you use, or you’ll end up with a soupy mess. 🙂 I would just use enough liquid to make the casserole creamy and moist, and assume that not much of that liquid will be absorbed in the end. Hope that helps! 🙂
Hi there, can I use boneless, skinless chicken breasts? Just wondering if there is a reason that you only suggest bone-in chicken types.
Thanks!
Hi, Margaret! Yes, you can, but I would choose some pretty large boneless breasts. I like the bone-in breasts for two reasons: (1) the bone adds a lot of flavor to the meat; and (2) the bone-in breasts have a longer cooking time than boneless meat, so they cook evenly with the rice. In other words, the chicken is done in the same amount of time as the rice. If you use boneless breasts, you’ll just want to make sure that they don’t get overcooked while you wait for the rice to finish and become tender. Hope that helps!
I made this recipe this evening and it was excellent and so easy. My parents always come for Sunday dinner and my dad is a bit of a picky eater. He said this was a “home run”! I did use the fat free soups to lighten it up a bit and it was still delicious. Great recipe!
Yay! I’m so glad to hear that, Kristen! Thanks for letting me know. 🙂
I did use boneless skinless chicken breasts and it turned out very good. 90 minute cook time rice and chicken done. After dinner I cut the leftover chicken into bite-size pieces, mixed it with the leftover rice, and stirred in some steamed broccoli florets, for our lunches at work today!. This recipe is a keeper! Thank you Blair for all the easy and delicious recipes!
Wonderful! Thank you, Dianne!
How do I increase the portions to serve 8-10 people? Thanx
Hi, Carolyn! Since this recipes serves about 4-6 people, it will be a perfect recipe to double to serve 8-10. I would suggest preparing two separate 9 x 13-inch pans of the casserole. So basically, you’re just making the recipe twice. You’ll need 2 boxes of the rice, 2 cans of cream of mushroom soup, 2 cans of cream of celery soup, etc…(doubling all ingredients). Then just assemble the dishes as instructed and bake side-by-side in a 350-degree oven. Enjoy!
Thank you – appreciate your response. Will do it all in one large pyrex dish.