Wild Rice Micro Chicken

Wild Rice Micro Chicken

dkarres 0

"This is a great casserole that you can make ahead, then pop in the microwave before dinner."


{{adjustedServings}} servings 329 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 60g
  • 19%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 1225 mg
  • 49%

Based on a 2,000 calorie diet

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  1. In a medium saucepan add salt to water and bring to a boil. Add uncooked rice and parboil for 10 minutes (to parboil is to partially cook by boiling briefly in water). Meanwhile, prepare wild rice according to package directions (do NOT drain); set aside.
  2. In a lightly greased 9x13 inch baking dish combine the cream of mushroom soup and dry onion soup mix. Slowly stir in the parboiled rice and cooked wild rice (with liquids). Add the mushrooms and chicken pieces, mix all together and spread evenly in baking dish. If desired, cover and store in refrigerator at this point.
  3. To Cook In Microwave: Cook on high for 15 minutes, stirring every 5 minutes. Cook unti chicken is no longer pink and rice is cooked through.
  4. To Cook In Conventional Oven: Preheat oven to 375 degrees F (190 degrees C). Bake dish in preheated oven for 30 to 45 minutes, until chicken and rice are cooked through.
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Your rating



  1. 13 Ratings


I had 2 chicken breasts leftover and searched for a casserole that I could make. Most needed much more than 2. I was about to give up when I found this recipe and hit the jackpot! I changed t...

I added some chopped celery to this and my family LOVED it! We'll definitely be making this again! It was fast and easy for busy families.

This was too bland for our taste but certainly edible. I would probably actually give it only 3 stars but I didn't want to mess up the rating (since I think many people might like this). Just a...