T's Favorite Chicken and Wild Rice
"This is a good company as well as family dish that I have served for 15 years. I tripled the recipe and had a "dinner for 10" a week ago. It was a hit. I am posting this at the request of my guests. There is NO SOUP in this dish. But the ingredients and steps are SIMPLE and EASY for an elegant tasting meal. Your choice whether to use the chicken with/without bones and skin."
photo by RecipeNut
- Ready In:
- 1hr 45mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
directions
- Empty wild rice into bottom of casserole pan and sprinkle the enclosed package of seasoning over it.
- Add water and cut-up vegetables.
- Rub butter on the skin side of chicken and lay skin side up on top of rice mixture.
- Dot with remaining butter.
- Cover with foil and bake at 375 degrees for 1 hour.
- Remove foil and bake for 30 minutes longer to brown chicken.
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Reviews
-
I made this with the quick-cook wild rice mix because that's what I had on hand, and it came out fine. However, next time I'd use the "original" version because it has all that nice spinach in it which the quick-cook doesn't seem to have. -
We really enjoyed this recipe. I used boneless chicken thighs and they worked fine, did not dry out too much. I did drizzle the chicken with olive oil instead of rubbing with butter, but that is just a personal preference. The only thing I may do different next time, will be add a little spice mix. We like spicy foods, so that again is just a personal preference. Overall..a great recipe. -
This was easy and tasty. I used boneless skinless chicken breasts and will definately not do that again. I will use bone-in (skinless) pieces nest time (and there will be a next time)because the chicken was very dry. However, I loved not having soup in the rice and it was soooooooo easy. I used mushroom, green onion and celery for the vegetables. I just used the last 30 min of cooking time to roast some veggies and had a great dinner. -
This was an awesome recipe!! The chicken was so moist and I loved the rice. I used carrots, onions, and celery for the vegetables. Thanks so much for a very tasty easy recipe Trisha
Tweaks
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We really enjoyed this recipe. I used boneless chicken thighs and they worked fine, did not dry out too much. I did drizzle the chicken with olive oil instead of rubbing with butter, but that is just a personal preference. The only thing I may do different next time, will be add a little spice mix. We like spicy foods, so that again is just a personal preference. Overall..a great recipe.
RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>
