Chicken Wild Rice Bake Recipe

4 4 5
Chicken Wild Rice Bake Recipe
Chicken Wild Rice Bake Recipe photo by Taste of Home
Publisher Photo

Chicken Wild Rice Bake Recipe

Read Reviews
4 4 5
Publisher Photo
This homey combination is one of my most requested chicken recipes. It's a snap to assemble using a boxed rice mix. Plus, it's low in calories. —Joyce Unruh of Shipshewana, Indiana
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.

Ingredients

  • 1 package (6 ounces) long grain and wild rice mix
  • 2 medium carrots, shredded
  • 3/4 cup frozen peas
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1-1/4 cups water
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/8 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1 garlic clove, minced
  • 1 tablespoon olive oil

Directions

In a bowl, combine rice mix with contents of seasoning packet, carrots, peas and water chestnuts. Combine water and soup; pour over rice mixture and mix well. Transfer to a shallow 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes.
Meanwhile, sprinkle chicken with paprika and pepper. In a large nonstick skillet, cook chicken and garlic in oil for 5-6 minutes on each side or until lightly browned. Arrange chicken over rice mixture. Cover and bake 10-15 minutes longer or until a thermometer reaches 170° and rice is tender. Yield: 6 servings.
Originally published as Wild Rice Chicken Bake in Light & Tasty August/September 2002, p29

Nutritional Facts

1 each: 314 calories, 5g fat (1g saturated fat), 68mg cholesterol, 762mg sodium, 34g carbohydrate (0 sugars, 4g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

  • 1 package (6 ounces) long grain and wild rice mix
  • 2 medium carrots, shredded
  • 3/4 cup frozen peas
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1-1/4 cups water
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/8 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  1. In a bowl, combine rice mix with contents of seasoning packet, carrots, peas and water chestnuts. Combine water and soup; pour over rice mixture and mix well. Transfer to a shallow 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes.
  2. Meanwhile, sprinkle chicken with paprika and pepper. In a large nonstick skillet, cook chicken and garlic in oil for 5-6 minutes on each side or until lightly browned. Arrange chicken over rice mixture. Cover and bake 10-15 minutes longer or until a thermometer reaches 170° and rice is tender. Yield: 6 servings.
Originally published as Wild Rice Chicken Bake in Light & Tasty August/September 2002, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken Wild Rice Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
CrockpotQween User ID: 7405136 61431
Reviewed Feb. 14, 2014

"This recipe is awesome. Didn't change a thing and have made it numerous times!"

MY REVIEW
falconier User ID: 1100206 149809
Reviewed Sep. 29, 2013

"I made this using Near East rice mix and diced my carrots. My husband and I have found a new comfort food ."

MY REVIEW
Summer77 User ID: 3540705 76599
Reviewed Jan. 15, 2010

"This simple recipe was good for a quick weeknight meal. I didn't have garlic on hand so I just mixed garlic salt with pepper and sprinkled that over the chicken. I also used a butter & herb long grain & wild rice mix."

MY REVIEW
cwbuff User ID: 441425 76597
Reviewed Oct. 24, 2009

"This recipe looked appetizing in the book, but I didn't like it for 2 reasons. First, I didn't like the taste of the seasoning packet from the wild rice mix box (I used Uncle Ben's Original) - it was way too strong! Second, the chicken lacked something - salt maybe? Probably this recipe could be tweaked to be good, but I won't waste more time on it."

Loading Image