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    Home » All Recipes

    Chicken & Wild Rice Bake

    Published: November 17, 2015Updated: February 19, 2021 · This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. As an Amazon Associate, I earn from qualifying purchases. See Our Full Disclosure Policy for More Information

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    Recipe Time :1 hr 35 mins
    Servings: 4 -6

    Recipe Rating

    -6
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    1 Simple & Delicious!
    2 Chicken & Wild Rice Bake

    Simple & Delicious!

    Wild Rice & Chicken Bake- One pot dinner that that takes minutes to put together and bakes in the oven, hands off! 7 ingredients is all you need to make this. You won't believe how good this recipe is! -thesaltedpepper.com

    This Chicken & Wild Rice Bake literally takes minutes to throw together, cooks all in one pot and when plated, looks like you spent hours making it. My husband has always shied away from the dark meat of chicken and he isn't always a huge fan of one pot "casserole" dishes, but he loves this dish.

    What you'll need:

    Wild Rice & Chicken Bake

    Rice a Roni- Wild rice blend

    boneless, skinless chicken thighs

    baby carrots

    chicken stock

    butter

    dried thyme

    poultry seasoning

    salt and pepper

     

    Step one:

    Preheat oven to 375 degrees Fahrenheit. Pour the rice a roni wild rice into a 2.75 quart or larger casserole dish. Open seasoning packets and sprinkle over rice. Cut up ½ of the stick of butter and place over rice mixture. Add chicken broth.

    Wild Rice Chicken Bake 002 Wild Rice Chicken Bake 003 Wild Rice Chicken Bake 004

     

    Step Two:

    In a small bowl, combine salt, pepper, thyme and poultry season. Coat both sides of the chicken thighs with spice mixture. I chose to use chicken thighs because they are very forgiving with long cook times. Since this will be in the oven for 90 minutes, I thought chicken breasts could become dry.  There will be some left over spice mixture,  just pour it on top of the baby carrots and mix to coat.

    Wild Rice Chicken Bake 006 Wild Rice Chicken Bake 007 Wild Rice Chicken Bake 008

    Step Three:

    Add the chicken thighs to the casserole dish.  Cover with baby carrots.Cut the remaining ½ stick of butter up and place on top of the carrots. Cover with tinfoil and place into preheated oven for 60 minutes.

    Wild Rice Chicken Bake 009 Wild Rice Chicken Bake 010 Wild Rice Chicken Bake 011 Wild Rice Chicken Bake 012

    Step Four:

    After 6o minutes, remove foil and bake an additional 30 minutes. You can see that after 60 minutes, the rice still has not absorbed the chicken stock, this will happen in the next 30 minutes I promise!

    Wild Rice Chicken Bake 013 Wild Rice Chicken Bake 014

    Step Five:

    Turn oven off and allow to sit in hot oven for about 10 minutes. Remove the chicken & wild rice bake, serve hot.

    Wild Rice Chicken Bake 015

    Chicken & Wild Rice Bake

    Recipe By: Louise
    Simple and delicious chicken & wild rice bake.
    5 from 5 votes
    Add to My Favorites Saved! Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 1 hr 30 mins
    Total Time 1 hr 35 mins
    Servings 4 -6
    Turn this on when cooking to prevent your screen from going dark

    Ingredients
     

    • 2 Boxes Rice a Roni Wild Rice blend
    • 2 1/12 cups Chicken Stock
    • 1 Stick of butter divided
    • 6 Chicken thighs boneless, skinless
    • 1 ½ Teaspoons salt
    • 2 Teaspoons pepper
    • ½ Teaspoon dried thyme
    • ½ Teaspoon poultry seasoning
    • 3 cups Baby carrots

    Instructions
     

    • Preheat oven to 375 degrees Fahrenheit. Pour both boxes of Rice a Roni into a 2.75 (or larger) quart casserole dish. Sprinkle seasoning packets over rice.
    • Cut up ½ stick of butter and place on top of rice Mixture. Pour in chicken stock.
    • Combine spices and rub on both sides of chicken thighs. Use the extra spice mixture to coat carrots.
    • Place chicken into casserole dish. Cover with carrots and slice ½ stick of butter on top of carrots. and cover with aluminum foil.
    • Bake for 60 minutes on 375 degrees Fahrenheit, then remove foil and continue to bake for 30 minutes or until most of the chicken stock has been absorbed. Turn off heat and let sit in hot oven for 5-10 minutes.
    • Remove and serve.
    Tried this recipe?Let us know how it was!

     

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    Comments

    1. Pat Hartley-jennings

      July 18, 2022 at 9:35 am

      5 stars
      This recipe is amazing. One of our favorites. I love how we have leftovers for the next day. I also use 8 chicken thighs. As always we love your recipes.

      Reply
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