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Chicken and Wild Rice Bake

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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.

Chicken and Wild Rice Bake | realmomkitchen.com

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.

Chicken and Wild Rice Bake | realmomkitchen.com

Chicken and Wild Rice Bake

Real Mom Kitchen

5 from 1 vote
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Calories

Ingredients
  

  • 1 6.2 oz box Uncle Ben's Fast Cook Long Grain and Wild Rice
  • 1 Tbsp butter
  • ½ onion diced
  • ½ stalk celery diced
  • 1 10 3/4 oz can cream of mushroom soup
  • 2 cups diced cooked chicken
  • 1 ½ cups frozen carrots and peas you can buy a mix of them of I use 1 cup carrots and 1/2 cup peas
  • ½ cup milk
  • salt
  • pepper
  • 1 cup shredded swiss cheese
  • cup slivered almonds

Instructions
 

  • Preheat oven to 300 degrees.
  • Prepare rice according to package directions and set aside.
  • Melt butter in a skillet and add in onion and celery. Cook until onion is tender.
  • 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.
  • Spread into a 9 x 13 baking dish.
  • 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.
Tried this recipe?Let us know how it was!

Recipe adapted from Lauren’s Latest.

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