Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, wild rice chicken bake. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Wild Rice Chicken Bake is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Wild Rice Chicken Bake is something which I’ve loved my whole life.
We're going where no other leading meal kit company has. Make Chicken & Yellow Rice With Broccoli & Cheddar Cheese For A Delicious Family Meal. Combine the rice mix with contents of seasoning packet, soup mix, water and butter. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt.
To begin with this recipe, we have to prepare a few ingredients. You can cook wild rice chicken bake using 5 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Wild Rice Chicken Bake:
- Get skinless boneless chicken breasts
- Prepare long grain and wild rice mix
- Prepare onion soup mix
- Prepare water
- Make ready butter
Combine cooked rice, undiluted cream of chicken soup, corn, and chicken cubes together and pour into casserole dish. Place raw chicken (skin removed) on top of rice mixture. Sprinkle the onion soup mix over the chicken. The total cooking time will depend on the size of your chicken.
Instructions to make Wild Rice Chicken Bake:
- 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.
Sprinkle the onion soup mix over the chicken. The total cooking time will depend on the size of your chicken. In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.
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