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Creamy wild rice and chicken baked in a French oven. A quick, dump and stir option for a fantastic weeknight meal.
I seriously can’t believe that in over 2 years of blogging that I have not shared this recipe with you guys yet. I grew up eating it, and it was one of my favorites.
I had a charmed childhood. It was full of chores, and responsibility, and work. Way more work then my kids have ever had to do. But when I think back on it, I think of the work, but what comes to mind most is the fun we had!
When I was elementary aged we lived on a 16 acre farm. We had several (20+) horses, chickens, pigs, cows, etc. We had a huge garden, and a big barn. It was a lot of work to keep everything up, and the whole family chipped in. We had to get the horses fed, the eggs gathered, and the chickens watered before school.
My Dad had an interesting job. He sold horses, and taught riding lessons. But one of the things he did to make extra money was take doctors on trail rides in the mountains. Let me explain, my uncle was a a pharmaceutical rep, and part of his job was entertaining the doctors he sold to. As a result, every couple of weeks my family would take a 8-12 horses up the mountains, and the doctors would meet us up there.
We would go on a 2-3 hour trail ride through the mountains, and while we were gone, my mom would cook a meal in dutch ovens back at our base site. After a long ride everyone was always really hungry, and loved the meals, which usually consisted of BBQ ribs, cheesy scalloped potatoes, a big salad, and fruit. But not everyone liked beef, so my mom started making a chicken option as well, and that is where this dish comes from. Likely due to the lack of anything better to call it, we named it “Wild Rice and Chicken” because we use Uncle Ben’s Wild Rice, and Chicken as the main ingredients. I have been making it ever since. Though not in a dutch oven with coals, but in my french oven, in my kitchen oven.
Back then, I usually helped with the horse riders, but sometimes if there were too many doctors, and one of them needed my horse, I would stay back at the base camp and help my mom cook. So I learned how she made it.
My mom would usually add in mushrooms, but I love a green vegetable, so sometimes I add both. But for today’s recipe, the mushrooms weren’t looking awesome at my local grocer, but the zucchini looked awesome. So zucchini it is.
This recipe is so easy, and you get t to enjoy a creamy, flavorful, delicious, one pot meal!
You know what that means? Way fewer dishes!
I was at Smith’s a Kroger family store, and saw the boxes of rice, so I grabbed a few, and made it that night for dinner! My kids asked if we could have it again next week. And since it is seriously easy to make, and tastes oh so good, I said “sure!”
I just dump everything into the pot, and whisk it together. Then stick it in the oven.
After you bake for 45 minutes, it is time to add your chicken. Cut it into tenders to get it to cook faster. Or add the chicken after 35 minutes if you want to do larger pieces.
Then cook for another 20-25 minutes until chicken is cooked through.
Doesn’t that look yummy? I like to garnish it with a little green onion for some fresh flavor! But it is good without it. In fact, it is great! The Uncle Ben’s wild rice comes with a flavor packet that is awesome. The extra basil helps (I LOVE BASIL), and all of it cooks up into a creamy, delicious wild rice and chicken bake! Great for a crowd.
You can add in whatever extras you want. I added zucchini, but you could use carrots, mushrooms, yellow squash or whatever you have on hand.
So let’s get to the recipe.
Wild Rice and Chicken
- 2 boxes Uncle Ben's Wild Rice Original
- 10.5 ounces 1 can cream of mushroom soup
- 8 ounces sour cream
- 1 Tbs dried basil
- 4 cups water
- 2 Tbs olive oil
- 1 cup chopped zucchini
- 1/2 cup chopped green onion
- 2 lbs chicken breast cut into strips
- Preheat oven to 350 degrees F.
- In a large French oven, dutch oven, or oven safe pot, stir together Uncle Ben's Wild Rice, water, seasoning packed, olive oil, cream of mushroom soup, sour cream, and dried basil
- Whisk everything together.
- Stir in chopped green onion and zucchini
- Bake covered at 350 for 45 minutes.
- After 45 minutes, remove lid and put chicken into rice mixture. Press it down so it is fully covered by rice.
- Bake an additional 15-20 minutes until chicken is cooked through
- Remove from oven, leave lid on, let sit 5 minutes
- Serve topped with additional green onion slices/chives as garnish!
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Be sure to check out other great Uncle Ben’s® flavor options for great recipe ideas. I’d love to hear about your favorite flavor