Recipe by Tracy
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (4.3 ounce) boxes
long grain and wild rice mix
frozen California blend vegetables
frozen chicken tenders
salt and black pepper to taste
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!
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.
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.
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.
Very tasty-I used 1/2 teaspoon of paprika to add a bit more flavor.
If I make it again I'm definitely adding some onion.
Used fresh veggies--carrots, onions, celery. And some frozen corn & peas. Needed more time. About 1 & 1/2 hours.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken with Wild Rice and Vegetables Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 522
** Calories from Fat: 133
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a super-simple, comforting winter casserole.
This chicken and rice casserole is simple and tasty.
See how to make the ultimate one-dish broccoli and rice casserole.