No-Peek Chicken Wild Rice (Printer-Friendly)
Chicken breasts baked atop flavorful wild rice with creamy soups, delivering a hearty and tender meal.
# What You'll Need:
→ Proteins
01 -
4 boneless skinless chicken breasts (fresh or fully thawed, evenly sized)
→ Grains
02 -
1 package (approx. 8.8 ounces) Uncle Ben's Wild Rice with Herbs
→ Soups and Mixes
03 -
1 can (10.5 ounces) cream of celery soup
04 -
1 can (10.5 ounces) cream of mushroom soup
05 -
1 package (approximately 1 ounce) onion soup mix
→ Liquids
06 -
1 7/8 cups cold water (15 fluid ounces)
# Steps to Follow:
01 -
Grease a 9x13 inch baking dish with butter or nonstick spray to prevent sticking and enhance flavor.
02 -
Distribute the wild rice evenly over the bottom of the prepared baking dish, including all seasoning packets; do not rinse or stir the rice.
03 -
Place the thawed chicken breasts in a single layer on top of the rice, ensuring space between pieces to allow steam circulation without overlap.
04 -
Combine cream of celery soup, cream of mushroom soup, onion soup mix, and cold water in a large bowl; whisk until smooth. Pour the mixture evenly over the chicken and rice, fully covering all pieces.
05 -
Seal the dish tightly with aluminum foil, ensuring no steam escapes. Place on the upper oven rack preheated to 350°F and bake undisturbed for 2 hours.
06 -
Carefully remove foil after baking and verify chicken has reached an internal temperature of 165°F with a meat thermometer. Serve immediately while hot.
# Extra Suggestions:
01 -
Allow the casserole to rest for 10 minutes after baking to improve texture and ease of slicing.
02 -
Avoid removing the foil before cooking completes to retain moisture and ensure even cooking.