Home 10 ingredients or less Chicken and Wild Rice Bake

Chicken and Wild Rice Bake

by Laura

Occasionally, when my life is super crazy, I have been known to buy a frozen meal here and there. I mean, a girl’s gotta do what a girl’s gotta do to keep sane. When I do buy one, often times it is a chicken and wild rice bake that I get from Costco.

We sampled this meal one day while shopping there and took one home. It is a dish now that my family loves. Well, I finally got around to finding a way to make it at home. It has a few extras from the frozen version, like cheese and almonds.

This version is actually better than the frozen version that I get from Costco. My family is thrilled that we can have this meal more often, now that I can make it myself.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken and Wild Rice Bake | realmomkitchen.com

Chicken and Wild Rice Bake


Ingredients

Scale
  • 1 (6.2 oz) box Uncle Ben’s Fast Cook Long Grain and Wild Rice
  • 1 Tbsp butter
  • 1/2 onion, diced
  • 1/2 stalk celery, diced
  • 1 (10 3/4 oz) can cream of mushroom soup
  • 2 cups diced cooked chicken
  • 1 1/2 cups frozen carrots and peas ( you can buy a mix of them of I use 1 cup carrots and 1/2 cup peas)
  • 1/2 cup milk
  • salt
  • pepper
  • 1 cup shredded swiss cheese
  • 1/3 cup slivered almonds

Instructions

  1. Preheat oven to 300 degrees.
  2. Prepare rice according to package directions and set aside.
  3. Melt butter in a skillet and add in onion and celery. Cook until onion is tender.
  4. In a large bowl, combined the prepared rice with the onion/celery mixture. Add in the cream of mushroom soup, chicken, frozen vegetables, milk, and salt and pepper.
  5. Spread into a 9 x 13 baking dish.
  6. Sprinkle with cheese and almonds. Cover with foil and bake at 300 degrees for at least 30 minutes (or up to 60). Serves 4-5.
Recipe Card powered byTasty Recipes

Recipe adapted from Lauren’s Latest.

You may also like

Leave a Comment

Recipe rating