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Wild Rice Chicken Bake

By: Joyce Unruh  
"This homey combination is one of my most requested chicken recipes. It's a snap to assemble using a boxed rice mix. Plus, it's low in calories. --Joyce Unruh of Shipshewana, Indiana"

Rating: This weblink has been rated 17 times with an average star rating of 4.2 Read Reviews (14)

Rate/Review | 556 people have saved this

Prep Time:
10 Min
Cook Time:
35 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (6 ounce) package long grain and wild rice mix
  • 2 medium carrots, shredded
  • 3/4 cup frozen peas
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 1/4 cups water
  • 1 (10.75 ounce) can reduced fat reduced sodium condensed cream of mushroom soup, undiluted
  • 6 (4 ounce) skinless, boneless chicken breast halves
  • 1/8 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1 clove garlic, minced
  • 1 tablespoon olive or canola oil

Directions

  1. In a bowl, combine rice mix with contents of seasoning packet, carrots, peas and water chestnuts. Combine water and soup; pour over rice mixture and mix well. Transfer to a shallow 3-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 25 minutes.
  2. Meanwhile, sprinkle chicken with paprika and pepper. In a large nonstick skillet, cook chicken and garlic in oil for 5-6 minutes on each side or until lightly browned. Arrange chicken over rice mixture. Cover and bake 10-15 minutes longer or until chicken juices run clear and rice is tender.

Footnotes

  • Nutritional Analysis: One serving equals 314 calories, 5 g fat (1 g saturated fat), 68 mg cholesterol, 762 mg sodium, 34 g carbohydrate, 4 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2006 by JLPONC 
I made this for my family last night and everyone loved it, even the 3-year old! My 1-year... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2006 by Christie407 
I have made this recipe but used cream of celery instead of mushroom, and french style frozen... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 13, 2007 by Johanna 
I loved this, my husband not so much. He was looking forward to traditional chicken and rice... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 4, 2007 by Caribgirl 
The rice mixture was tasty but I would season the chicken differently. Hubby thought it was ok... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2007 by chef24 
Everyone liked this dish, but my rice took 15 minutes longer than the recipe stated, although... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2006 by shood 
My husband loved this! There were no leftovers. The rice may need a little longer to cook... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2009 by rebeccab20 
I omitted the peas and carrots and water chestnuts, and added a diced onion and chopped... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2009 by Bill Cromwell 
I had to substitute a few things but following the basic plan gave my family a great chicken... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2009 by ChefBeth 
This was a pretty good meal, very easy to make on a week night. I only made a couple of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2008 by Kristy 
Very yummy and easy. I used 1 cup frozen mixed vegetables instead of carrots and peas. I... MORE

 
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