Description
This set-it-and-forget-it casserole seals in steam under foil so the rice turns fluffy and the chicken stays incredibly juicy—no peeking required! It’s the cozy weeknight dinner that practically cooks itself.
Ingredients
Scale
Rice Base
- 1 box (6 oz) long grain & wild rice mix (include seasoning packet)
- 1 can (10.5 oz) cream of mushroom (or cream of chicken) soup
- 1 can (10.5 oz) cream of celery soup (or second can cream of chicken)
- 1 soup can water or low-sodium chicken broth (≈1 1/4 cups)
Chicken
- 4 breasts boneless skinless chicken (1.5-2 lb total; thighs also work)
- 2-3 Tbsp unsalted butter (sliced; optional for richness)
Seasoning
- 1 packet dry onion soup mix (sprinkle over chicken & rice)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Mix the rice base: In a bowl, whisk the wild rice mix (with its seasoning), cream of mushroom (or chicken), cream of celery (or more cream of chicken), and 1 soup-can of water or broth until smooth. Pour into the baking dish.
- Add chicken: Lay chicken breasts over the rice mixture. If very thick, butterfly or lightly pound to even thickness.
- Season: Sprinkle dry onion soup mix evenly over chicken and rice. Dot with butter slices (optional).
- Seal (no peek!): Cover the dish tightly with heavy-duty foil, crimping all edges to trap steam.
- Bake 60–75 minutes. Do not uncover during baking. Carefully peel back a corner of foil; rice should be tender and chicken at 165°F/74°C.
- Optional: Broil 2–3 minutes to brown the top. Rest 5 minutes before serving.
Notes
Tips: Keep the foil seal airtight for fluffy rice. Swap in boneless thighs (very juicy). Using plain long-grain rice? Add 1/4–1/2 cup extra broth. Low-sodium soups and broth help control salt. For a creamy finish, stir in 1/4 cup sour cream after baking.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Casserole, Dinner
- Cuisine: American
Nutrition
- Calories: 550
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
