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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.
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