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This Uncle Ben's Chicken and Wild Rice Casserole is comfort food at it's finest and a perfect dish for a delicious family meal. Loaded with flavor too!
Uncle Ben's Chicken and Wild Rice Casserole
This chicken and wild rice casserole uses a package of Uncle Ben's rice to help make the prep super easy and it is great to have any time of year. We feature this in our summer menu plan, but it's a cozy comfort meal that your family will come to love ANY time!
Chicken Wild Rice Casserole Ingredients:
- chicken breast tenderloins
- onion
- celery
- butter
- Uncle Ben's long grain & wild rice (original recipe NOT quick cook!)
- cream of chicken soup (or you can use homemade cream soup too)
- low sodium chicken broth
MENU TIP: This chicken and wild rice casserole recipe is from week 8 of our summer menu planning made easy set!Â
How to make Uncle Ben's Wild Rice and Chicken Casserole:
Start by preheating your oven to 350 degrees and get a large skillet on the stovetop. Cook your diced onions and celery in butter until softened.
Next, stir in the Uncle Ben's rice and seasoning packet (remember to use the original recipe!) as well as your cream of chicken soup and chicken broth. Mix until well combined, then pour into your baking dish.
Place the chicken into the casserole and try to cover the chicken as best you can with your rice mixture.
Bake for around 50 minutes or until the rice is tender and most of the liquid is absorbed. Let stand 5 minutes then enjoy!
Chicken and Wild Rice Casserole
Ingredients
- 2 lb boneless, skinless chicken breast tenderloins
- 1 medium onion diced
- 2 stalks celery diced
- 3 Tbsp butter
- 6 oz Uncle Ben's long grain & wild rice original recipe
- 10.5 oz cream of chicken soup
- 2 cups low sodium chicken broth
Instructions
- Preheat oven to 350 degrees.
- In a large skillet, saute onion and celery in butter until softened.
- Stir in rice, rice seasoning packet, cream of chicken soup and chicken broth; mix well.
- Pour into a 13x9-inch baking dish. Place chicken tenderloins in casserole and try to cover chicken with rice mixture.
- Bake 45 - 50 minutes until rice is tender and most liquid is absorbed.
- Let stand 5 minutes before serving.
Nutrition
Looking for more yummy meals? This recipe is from week eight of our summer menu plans, including this meal + 59 other AMAZING recipes (and 12 desserts too)! You'll also get lifetime membership in our private Facebook group, full of other families encouraging one another to make dinner each night together too.
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Can this be assembled the day before, put into the refrigerator, and then baked the next day?
I would not recommend doing that because the rice will soak up the broth mixture. Maybe you can prep/saute the celery and onions the day before. And then on the day of, mix in the rest of the ingredients and bake. I hope that helps! 🙂
This is delicious! I cut the tenderloins in small chunks before cooking so they were bite size for the kids.
Is there a master recipe list somewhere? I would love to have a list of what meals are in which box.
Does the chicken need to be cooked before baking in the oven?
Hi Carla! No, the chicken does not need to be cooked before baking in the oven. It will cook completely along with the rest of the ingredients. An easy one dish recipe! 🙂
I haven’t made it yet but need to know if this should be covered to bake in the oven.
Hi Patricia! No, it doesn’t need to be covered. I hope that helps!