Chicken with Wild Rice and Vegetables Casserole Recipe -
Chicken with Wild Rice and Vegetables Casserole Recipe

Chicken with Wild Rice and Vegetables Casserole

Recipe by  

"A throw together all-in-one dish that is as satisfying as it is easy. Perfect for those busy evenings when hectic schedules leave no room for a concentrated effort in the kitchen. Serve with a tossed salad and sliced french bread for a complete meal."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick cooking spray.
  2. Pour the contents of the long grain and wild rice boxes into prepared baking dish. Drizzle rice with 2 tablespoons of olive oil. Pour chicken broth and water over the rice. Top with frozen vegetables and frozen chicken tenders. Drizzle chicken with the remaining tablespoon of olive oil. Season with salt and pepper; sprinkle with paprika. Cover tightly with aluminum foil.
  3. Place casserole in preheated oven. Bake until rice is soft and chicken juices run clear, approximately one hour.
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Reviews More Reviews

Most Helpful Positive Review
Jul 20, 2009

I gave it 4 stars b/c I made some changes. I used a can of reduced fat cream of mushroom soup, 1 can of milk & 1/4 cup of chicken broth (all I had) in place of the 2 cups of chicken broth. I also used a frozen veggie blend with carrots, peas, corn, lima beans & green beans. I mixed the rice, soup & liquids together and then poured in the pan. Poured the frozen veggies on top and then layered the chicken over that. Used sea salt, garlic powder, pepper & paprika. This turned out amazing and I can't wait to eat the leftovers for lunch today!! UPDATE: The leftovers were even better b/c all the flavors had time to mix together. You could definitely make this ahead of time & freeze until you want to serve it!

Most Helpful Critical Review
Jun 10, 2009

It was alright, I felt like it was missing something. Kinda of bland I guess. Maybe I need to practice a little more. I had to bake it for an hour and a half @ 350.


13 Ratings

Sep 18, 2009

I just brought this to a pot luck and it went over really well. When done it looks very impressive; if only my friends knew how easy it was to make! I used thick chicken breasts so it took longer, about two hours, but it still turned out good. This is a very versatile recipe; I'll try it again with different vegetable combos.

Jun 08, 2009

Great dish, I did add some canned mushrooms to it. I also had to cook it for about an hour & half @ 350. It still turned out GREAT.

May 25, 2009

Very tasty-I used 1/2 teaspoon of paprika to add a bit more flavor.

Nov 12, 2009

If I make it again I'm definitely adding some onion.

Oct 02, 2011

Used fresh veggies--carrots, onions, celery. And some frozen corn & peas. Needed more time. About 1 & 1/2 hours.

May 16, 2011

I had hoped to really like this. Made exactly as the recipe stated. Everyone's thoughts were not great, not bad. Quick, easy fix one pot meal on a weeknight, but took really long to cook at 350 and the veggies were mush in the end. If I were to fix again I'd bake at 400 and add onion and mushrooms (maybe fresh veggies). Not sure if I will fix again. Thanks though.


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  • Calories
  • 522 kcal
  • 26%
  • Carbohydrates
  • 54.2 g
  • 17%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 41.6 g
  • 83%
  • Sodium
  • 1109 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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