I love being able to throw ingredients in a pan, slide it in the oven and walk away. There are so many other things I’d rather do than stand over a stove and babysit dinner. This chicken and wild rice bake is one of those fix it and forget it kind of recipes. The rice and chicken bake while you make a salad or other vegetable side dish. Delish!
The recipe is based on one that I found in my mom’s yellow, weathered, Pillsbury Family Cookbook, circa 1972. LOVE that cookbook! It was written in the days when people still used real ingredients instead of packaged mixes. You can still find them on ebay. I bought my sisters each one, so that someday the family copy is mine. I’m selfish like that.
The original recipe did call for a packaged rice mix, but I’ve adapted it to use regular rice and spices. I’ve given directions for preparing this as a freezer meal at the bottom.
Chicken and Wild Rice Bake
3 bone-in chicken breasts or 1 cut-up chicken
1 batch herbed vinaigrette or 1/2 cup your favorite oil and vinegar dressing
2 cups brown rice
2 Tablespoons wild rice
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup chopped onion
1 rib celery (optional)
1/2 cup chopped mushrooms (optional)
4 cups chicken broth, water, or a combination
Combine chicken breasts and vinaigrette in a large ziptop bag. Seal and massage bag. Allow to marinade for several hours.
Preheat oven to 375°. Spray 9×13 baking dish with nonstick cooking spray. Combine rice, wild rice, thyme, pepper, onion, celery and mushrooms in pan. Stir in broth. Remove chicken pieces from marinade and place atop rice. Cover with foil and bake 1 hour. Uncover and bake an additional 30 minutes or until rice absorbs liquid and chicken is cooked through and juices run clear.
** I’m preparing this as a freezer meal this month. Here’s my plan: Combine chicken breasts and vinaigrette in bag. Label. Combine rice and spices in a second bag. Label. Lay out onion, celery and mushrooms in a single layer on a baking sheet. Flash freeze. Place vegetables in a third bag and make sure to label them. Place all bags together in a larger bag, labelled Chicken and Wild Rice Bake. Be sure to include baking instructions. Freeze. Thaw chicken before baking. Bake as directed above.
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I have had this bookmarked for ever and just tried it tonight! It was very good! I added some canned artichoke hearts I had in the fridge and finished it with squeeze of lemon juice .. . yum! I made it with skinless chicken thighs (4 of them) and I think for us next time I will halve the rice as it made a lot. But I will freeze the excess for an easy side dish on another night!…so maybe I won”t halve it next time :0)
Thanks! I can always count on your recipes to be tasty!
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Great recipe & super easy! I made this last night (using chicken drumsticks) and the whole family loved it! Yeah!! I found it needed longer than 90 mins for all the liquid to cook down – perhaps I wouldn’t cover it for as long next time. I have noted the suggestion above & frozen the leftover rice (2 portions) to serve another time. Great recipe – I will definately make again!
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I tried this recipe tonight. The rice was great, however, the chicken was dried out. Any suggestions on how to get the chicken done right?
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Jessica Reply:
October 5th, 2010 at 2:06 pm
Maybe keep the chicken covered and uncover the rice? Or remove the chicken once it’s done and tent with foil, then let the rice keep cooking.
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I used to make this years ago. Forgot all about it and never thought of it as a ‘freezer’ dish. Thanks for bringing it up!
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just wondering if you could make this with boneless, skinless breasts? Or would it take away from the moist quality?
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Jessica Reply:
July 1st, 2011 at 9:17 am
They would dry out. But, you could probably add them near the end of cooking. If you try it, let me know!
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Can you tell me what brand of brown rice you use? I’ve had trouble with brown rice not cooking well in the past. Not sure what I’m doing wrong. I’m wondering if a name brand like Uncle Ben’s might work better…
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Jessica Reply:
February 15th, 2012 at 7:23 am
@Ellen, I usually just buy the bulk long grain brown from my health food store.
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Just a suggestion that this is a good recipe for people with hypertension (since it has little salt).
I recommend lightly salting the chicken and adding 1/4 teaspoon salt to your rice mix for more flavor. Rosemary works well on chicken with thyme or instead of thyme.
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