Roasted Chicken and Wild Rice
A One-Pot Roasted Chicken Dinner for the family!
About this Recipe
The marvelous part of this Chicken and Wild Rice Bake is that it literally takes just a few moments to prep and throw the ingredients together. It cooks all in one pot and when it is plated, it looks like you have been in the kitchen for hours. I have always been a breast man, however with dishes like this I don’t mind the addition of chicken thighs and for the families, I cook for, they don’t even know the difference (I tell them of course). However, they sure appreciate the cost difference in the final grocery costs.
- 3/4 cup long-grain wild rice
- 3 1/2 pound chicken thighs, skinned
- 1 cup sliced celery
- 1 (4 1/2 oz) jar whole mushrooms, drained
- 2 cups of water
- 1 (10 3/4 oz) can condense cream of chicken or cream of celery soup
- 1 teaspoon paprika
Step 1
Heat oven to 350°F. Grease 13×9-inch (3-quart) baking dish. Pour the uncooked rice over bottom of greased dish. Sprinkle evenly with seasoning mix (kosher salt, pepper and paprika). Arrange chicken pieces over rice. Spoon celery and mushrooms around chicken.
Step 2
In a medium saucepan, combine water and soup; mix well. Bring to a boil. Pour evenly over chicken and vegetables. Sprinkle chicken with paprika. Cover with foil.
Step 3
Bake at 350°F. for 1 hour. Uncover; bake an additional 20 to 30 minutes or until chicken is fork-tender and juices run clear. Let stand 5 minutes before serving.
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