Wild Rice Micro Chicken

Wild Rice Micro Chicken

7 Reviews 1 Pic
dkarres
Recipe by  dkarres

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.

Share It

Reviews (7)

Rate This Recipe
MIRABLUE
10

MIRABLUE

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 this recipe from the original but I'm sure the original tastes fine. I used 2 cans chicken broth with an extra 1/2 c. water for the 4 cups water for rice. I used Uncle Ben's Long Grain and Wild Rice and per directions 2 1/3 c. of water but added 2 chicken bouillon cubes. I'm not sure how I could cook it per directions (wild rice) then not drain as all the water is absorbed, so I cooked till it looked like the parboiled rice. I also did not drain the mushrooms and added 1 c. ham cubed to the mixture. It was really tasty and I like how I can play with the ingredients and feel comfortable that our dinner will be good! oh yeah, I also cooked 375 degrees for 35 min. in our gas oven on middle rack uncovered and all was cooked through.

Jenn
7

Jenn

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.

valleygirl
5

valleygirl

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 little boring for us. Not a bad dish but I doubt if I'll make it again. I think it would have been a lot better with sautéed onions mixed into it and twice the sauce. It wasn't dry but I think making it saucier would be even better. I also topped it with French fried onions. That was a nice touch. I used a rotisserie chicken. The nice thing is that I made two 8x8 dishes and froze one. Although, I hope the next one won't be really dry.

More Reviews

Similar Recipes

Cream of Chicken with Wild Rice Soup
(221)

Cream of Chicken with Wild Rice Soup

Baked Chicken on Rice
(104)

Baked Chicken on Rice

Chicken with Rice and Gravy
(84)

Chicken with Rice and Gravy

Chicken Wild Rice Soup II
(35)

Chicken Wild Rice Soup II

Wild Rice Chicken
(28)

Wild Rice Chicken

Chicken Wild Rice Soup III
(15)

Chicken Wild Rice Soup III

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cream of Chicken with Wild Rice Soup

>

next recipe:

Baked Chicken on Rice