Name: Comforting Chicken and Wild Rice Bake
Prep time: 15 min
Cook time: 95 min
Total time: 110 min
Ingredients: 10 tablespoons unsalted butter, divided; 1 can (10.5 oz) cream of mushroom soup; 1 large onion, chopped; 5 medium carrots, diced; 5 stalks celery, chopped; 3 cups chicken broth; 2 cloves garlic, minced; 4 cups cubed bread, preferably day old; 1 cup wild rice; 2 cups pre-cooked shredded chicken

Chicken and Rice

Can I use any type of rice to cook chicken and rice?

How do I prevent the chicken from drying out or the rice from being mushy?

How do I know if the chicken and rice are done?

Can I add vegetables to the chicken and rice dish?

Relish in this hearty and comforting dish made with tender chicken, wild rice, hearty vegetables, baked in a creamy sauce and topped with crispy golden bread cubes. It not only teases your palate with an array of flavors but also fills your home with an appetizing aroma.

Milk

Wheat

Gluten Free

Lactose Free

Butter & Margarine

gram

unsalted butter

Soups & Stews

cream of mushroom soup

Fresh Vegetables

onion

carrot

celery

Stocks & Broths

milliliter

chicken broth

garlic

Bread

bread

Grains & Rice

wild rice

Poultry

pulled chicken

Cholesterol

Trans fatty acids

Selenium

Minerals

Vitamin K

Vitamins

Folic Acid (B9)

Lactose

Carbohydrates

Water

Calories

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin A

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Sizzling One-Pot Chicken and Rice Fiesta

Comforting Chicken and Wild Rice Bake

Dairy

Meal

Produce

Bakery

Pasta, Sauces, Grain

Meat & Seafood

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Preheat the oven to 350 degrees Fahrenheit.

In a large baking dish, combine the chopped onion, diced carrots, chopped celery, wild rice, and chicken broth.

Cover the baking dish tightly with foil and bake for 1 hour 15 minutes.

While the rice is baking, in a small saucepan, melt 4 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant.

Stir in the can of cream of mushroom soup until well combined.

When the rice is done, remove the dish from the oven and stir in the shredded chicken and creamy sauce until well combined.

For the topping, melt the remaining 6 tablespoons of butter and toss with the cubed bread.

Arrange the buttered bread cubes in a layer on top of the chicken and rice mixture.

Increase the oven temperature to 450 degrees Fahrenheit and bake the casserole uncovered for another 15 minutes, or until the bread cubes are golden brown and crispy.

Let the casserole rest for 10 minutes before serving to allow the flavors to meld together.

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