Chicken and Wild Rice Bake

Dinner comes together quickly and easily with this one-dish dinner of chicken, vegetables, and rice.

Chicken and Wild Rice Bake | Good Cheap Eats - Dinner comes together quickly and easily with this one-dish dinner of chicken, vegetables, and rice.

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 | Good Cheap Eats - Dinner comes together quickly and easily with this one-dish dinner of chicken, vegetables, and rice.

Check out the Ultimate Collection of Freezer Cooking Recipes and Tips for the 411 on freezer cooking.

 

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Comments

  1. 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!

  2. 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!

  3. 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?

    • 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.

  4. 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!

  5. just wondering if you could make this with boneless, skinless breasts? Or would it take away from the moist quality?

    • Jessica says:

      They would dry out. But, you could probably add them near the end of cooking. If you try it, let me know!

  6. 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…

  7. 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.

  8. Very simple and yummy. I used chicken thighs and found that there was too much liquid after cooking. I just drained some of it off and baked it a bit longer to dry up the rice a bit. Everyone loved it including my 7 & 2 year old.

  9. Can’t wait to try this! LOVE the freezer instructions & it will be added to my list. Thanks so much for sharing all your great recipes & ideas!!! Your blog is one of my favorites!

  10. In the ingredient list, is that cooked rice or raw rice?

  11. We have special diets going so we used 2 boneless skinless chicken breast halfs, chopped them into 1/2″ pieces and increased the celery and mushrooms and added some carrots, we left out the marinade, but it looked very yum. I stirred every 30 min instead of foiling. I think next time I would reduce liquid by half and put this in the crock pot as I ended up adding 2 cups extra liquid.

  12. Stupid question: IF I did this with a packaged rice box (Uncle Ben’s Long Grain Wild Rice) how would that change the baking instructions? Thanks!!

    • I am not sure. I used that 20 years ago, but I don’t know how the product has changed? Maybe just check for the baking time about ten minutes before it should be done?

  13. We usually get frozen chicken breasts unless there is a really good sale for fresh chicken. I was thinking I didn’t want to thaw the chicken to put it in a bag with marinade, then refreeze. I realized that perhaps I can just take out the frozen chicken and put as much as I need in a bag of marinade without even thawing the chicken. When I eventually thaw the chicken and marinade will the flavors penetrate as well as if it had been thawed chicken that went into the marinade? (Bag of marinade-put frozen chicken in it-put this bag in freezer)

  14. Can I use boneless, skinless chicken breasts?

  15. Melody Pakeltis says:

    Hi! I am soo glad I found your site with soo many helpful meal plans! As a new mom and full time worker having someone else do the planning is fantastic. Thank you so much! Question about this recipe. Could I make it in the crock pot? If so, would I need to adjust ingredient amounts?

  16. Happy to have come across your site!

    For the freezer meal version, do I pre-cook the rice and spices or freeze it uncooked? Thanks!

  17. This looks SO good! Thanks so much for the recipe, Jessica. Pinning it now.

  18. Morgan gibson says:

    Loved the chixken and wild rice bake. I know it was a take on the old yellow cookbook. I was wondering what the cover looked like. Couldnt find it on ebay. I love old cookbooks…
    Could u post.
    thanks Morgan Gibson

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