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5 from 5 votes

Chicken & Wild Rice Bake

Simple and delicious chicken & wild rice bake.
Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Servings: 4 -6
Author: Louise


  • 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


  • 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.