No-Peek Chicken Wild Rice (Print Version)
Tender chicken breasts layered on wild rice with creamy mushroom and celery sauce for an easy bake.
# What You'll Need:
→ Protein
01 -
4 boneless skinless chicken breasts, fresh or fully thawed, approximately 6 ounces each
→ Grains
02 -
1 package (6 ounces) Uncle Ben's Wild Rice with Herbs mix
→ Canned Soups
03 -
1 can (10.5 ounces) cream of celery soup
04 -
1 can (10.5 ounces) cream of mushroom soup, preferably with mushroom pieces
→ Seasonings
05 -
1 package (1 ounce) onion soup mix
→ Liquids
06 -
1 2/3 cups cold filtered water
# Steps to Follow:
01 -
Grease a 9x13 inch baking dish lightly with butter or nonstick spray to prevent sticking and add subtle flavor.
02 -
Evenly spread the wild rice mix along with its seasoning packet across the bottom of the baking dish without rinsing or stirring.
03 -
Place the chicken breasts in a single layer atop the rice, ensuring slight spacing between pieces to allow steam circulation.
04 -
In a large bowl, whisk together cream of celery soup, cream of mushroom soup, onion soup mix, and water until smooth. Pour uniformly over the chicken and rice, covering all pieces.
05 -
Seal the dish tightly with aluminum foil to trap steam. Bake on the upper oven rack at 350°F (177°C) for 2 hours without removing the foil.
06 -
Remove the foil carefully and verify the chicken’s internal temperature has reached at least 165°F (74°C) with a meat thermometer. Serve immediately.
# Additional Notes:
01 -
Using fully thawed chicken promotes even cooking throughout.
02 -
Avoid lifting the foil during baking to retain moisture and steam.
03 -
Allow the casserole to rest for 10 minutes before serving for better texture.
04 -
This dish keeps well refrigerated for up to 4 days and freezes effectively in portions.