Best 4 Chicken Wild Rice Bake Recipes

Chicken wild rice bake is a classic comfort food that is perfect for a weeknight meal or a special occasion. The combination of chicken, wild rice, vegetables, and a creamy sauce is sure to please everyone at the table. With so many different recipes available, it can be difficult to know which one to choose. This article will help you find the best chicken wild rice bake recipe for your needs, whether you are looking for a quick and easy meal or a more elaborate dish.

Let's cook with our recipes!

WILD RICE CHICKEN BAKE

Wild Rice Chicken Bake image

I developed this recipe when I was low on groceries and in a hurry to get a good hot meal in the oven. The savory onion flavor bakes right into the chicken.-Leslie Gillespie, Red Oak, Iowa

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 5

Ingredients

4 boneless skinless chicken breast halves
1 package (6 ounces) long grain and wild rice mix
1 envelope onion soup mix
2-1/3 cups water
1 tablespoon butter

Steps:

Place chicken in a greased 13-in. x 9-in. baking dish. Combine the rice mix with contents of seasoning packet, soup mix, water and butter. Pour over chicken. Cover and bake at 350° for 55-60 minutes or until chicken juices run clear.

Nutrition Facts :

CHICKEN AND WILD RICE BAKE

Chicken and Wild Rice Bake image

This recipe is a great example of Midwest food! Its ingredients, including the wild rice, can all be found in Minnesota. The dish is good for larger groups since the cook doesn't need to spend a lot of time in the kitchen. -Suzanne Greenslit, Merrifield, Minnesota

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

3 cups water
1 cup uncooked wild rice
2-1/2 teaspoons salt, divided
1/4 cup butter, cubed
1 pound sliced fresh mushrooms
1 medium onion, chopped
3 cups diced cooked chicken
1 jar (2 ounces) chopped pimiento, drained
1/4 cup minced fresh parsley
1/4 teaspoon pepper
1 cup chicken broth
1 cup heavy whipping cream
1/4 cup grated Parmesan cheese
3/4 cup slivered almonds

Steps:

In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water., Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt., Transfer to a 3-qt. or 13x9-in. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.

Nutrition Facts : Calories 332 calories, Fat 21g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 809mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

HOLIDAY CHICKEN AND WILD RICE BAKE RECIPE BY TASTY

Holiday Chicken And Wild Rice Bake Recipe by Tasty image

Here's what you need: medium yellow onion, butternut squash, large celery stalk, wild rice, Walmart® Rotisserie Chicken, unsalted butter, all purpose flour, milk, chicken stock, kosher salt, freshly ground black pepper, poultry seasoning, garlic powder, fresh thyme, lemon juice, dried cranberries, shredded parmesan cheese, fresh parsley

Provided by Walmart

Categories Dinner

Yield 8 servings

Number Of Ingredients 18

Ingredients

½ medium yellow onion, diced
3 ½ cups butternut squash, cubed
1 large celery stalk, chopped
4 cups wild rice, cooked al dente
3 ½ cups Walmart® Rotisserie Chicken, shredded
½ stick unsalted butter
4 tablespoons all purpose flour
1 ½ cups milk
1 cup chicken stock, or broth
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon poultry seasoning
½ teaspoon garlic powder
1 teaspoon fresh thyme, chopped
1 tablespoon lemon juice
½ cup dried cranberries
½ cup shredded parmesan cheese
1 tablespoon fresh parsley, chopped

Steps:

Preheat the oven to 400°F (200°C).
Add the onion, butternut squash, celery, wild rice, and shredded Walmart® Rotisserie Chicken to a 9x13-inch (22 x33 cm) baking dish.
Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and let bubble for 1 minute. Slowly pour in the milk and chicken stock, whisking constantly, until combined. Simmer for 4-5 minutes, stirring frequently, until thickened and creamy.
Reduce the heat to low and whisk in the salt, pepper, poultry seasoning, garlic powder, thyme, and lemon juice until combined.
Pour the cream sauce over the chicken and rice mixture in the baking dish and fold with a spatula until well combined.
Sprinkle the dried cranberries over the bake, then top with the shredded Parmesan.
Cover the baking dish tightly with foil and bake for 30-35 minutes, or until the vegetables are tender. Uncover and bake for another 5 minutes, or until the cheese is browned. Remove from the oven and let rest for 5 minutes.
Garnish with the parsley, then serve.
Enjoy!

Nutrition Facts : Calories 578 calories, Carbohydrate 81 grams, Fat 15 grams, Fiber 6 grams, Protein 31 grams, Sugar 11 grams

CHICKEN WILD RICE BAKE

Chicken Wild Rice Bake image

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

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 314 calories, Fat 5g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 762mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges

Tips:

Use cooked chicken. This will save you time and effort, and it will also help to ensure that the chicken is cooked evenly throughout.
Don't overcook the rice. Rice should be cooked until it is tender but still has a slight bite to it. Overcooked rice will be mushy and unpleasant.
Use a variety of vegetables. This will add flavor, color, and nutrients to your bake. Some good options include carrots, celery, onions, mushrooms, and peas.
Use a flavorful sauce. The sauce is what will really bring your bake together. You can use a store-bought sauce or make your own. If you're making your own sauce, be sure to use fresh herbs and spices.
Bake the casserole until it is bubbly and golden brown. This will ensure that the casserole is cooked through and that the cheese is melted and gooey.

Conclusion:

Chicken Wild Rice Bake is a delicious and easy-to-make casserole that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its creamy sauce, tender chicken, and flavorful rice, this bake is sure to be a hit with your family and friends.