Chicken & Wild Rice Bake

This chicken and wild rice bake is a savory, flavorful, easy to make dish that needs only a salad and bread to make a complete and yummy comfort meal.

chicken & wild rice bake

When I saw this chicken & wild rice bake on Pip and Ebby, I pinned it and made a modified version the very next day. I’ve made myriad chicken/rice/onion soup recipes over the years, but this one was a twist on what I’d made in the past, and it did not disappoint.

This was so easy to make, and it was loaded with flavor.  I am a salty/savory kinda gal, so this dish was right up my alley. The dry onion soup mix, rice seasoning (if you use Uncle Ben’s long grain & wild), and broth add great flavor but lots of salt. If you watch your sodium intake, you might want to tweak this just a smidge.

This is an “oven does all the work” dish that takes between 1/1/2 – 2 hours’ baking time.  I used frozen breast tenderloins, and my dish was done in 1 1/2 hours. If using bigger pieces of chicken, cook time may be longer.

chicken & wild rice bakeOne of my favorite things about this dish is the addition of fresh celery and mushrooms. These veggies added freshness and a combination of crunchy (celery) and soft (mushroom) texture. I also like that this dish only contains one can of cream soup (most contain two).

This dish makes a perfect meal paired with a simple salad and a bread of some sort. I am not sure why, but I like to enjoy this dish with a slice of wheat bread covered in butter spread. Yum!!!!

Leftovers are delicious. I ate this meal two days in a row:-)

Hope you try this. If so, please let me hear your thoughts! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

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  • 1 can cream of chicken soup (I use 98% fat free)
  • 1 cup uncooked long grain and wild rice (I used one box Uncle Ben's and used season packet)
  • 2 cups chicken broth (or 1 cup broth 1 cup water)
  • 1 cup chopped fresh mushrooms
  • 1 cup sliced celery
  • 7-8 chicken breast tenderloins ( I used frozen)
  • 1-oz. packet dry onion soup mix


  • Preheat oven to 350 degrees F.
  • Coat a 9x13 pan with cooking spray and set aside.
  • In a saucepan, combine broth and cream soup.
  • Bring to a boil, whisking until smooth. Remove from heat.
  • Pour rice in an even layer into prepared pan.
  • Top with mushrooms, celery and chicken.
  • Pour broth-soup mixture over the top and sprinkle with onion soup mix.
  • Cover tightly with foil and bake in the preheated oven for 1 hour.
  • Uncover and bake for an additional 20-25 minutes, or until chicken is cooked through and rice soft.