Chicken and Wild Rice Bake

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5 from 1 vote

Chicken and Wild Rice Bake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings to 6

Author Stacey Little

Ingredients

1 (10.75-ounce) can condensed cream of mushroom soup
1/2 cup water
1 (4.3-ounce) box Rice-a-Roni Long Grain and Wild Rice mix *
1 (10 to 12-ounce) bag frozen peas and carrots, thawed and drained
2 to 2 1/2 lbs boneless (skinless chicken breast halves)
salt
pepper

Instructions

Preheat the oven to 375°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
In a large bowl, whisk together the undiluted mushroom soup, water, and packet of seasoning from the rice mix. Remove about 1/2 cup of the mixture, set aside. Stir in the rice and the peas and carrots.
Pour the mixture into the prepared dish. Add the chicken pieces evenly spaced. Salt and pepper the chicken. Pour the reserved sauce mix over the chicken.
Cover tightly with aluminum foil and bake for 55 to 60 minutes or until the chicken is cooked through and the rice is tender. The chicken should register 165°F on a instant read thermometer.

Notes

* Using another brand of rice mix will greatly affect the outcome of this recipe. For best results, please use the Rice-a-Roni Long Grain and Wild Rice mix for best results.

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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