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.
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.
One 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!!!