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Chicken with Wild Rice and Vegetables Casserole

Rated as 3.82 out of 5 Stars

"A throw together all-in-one dish that is as satisfying as it is easy. Perfect for those busy evenings when hectic schedules leave no room for a concentrated effort in the kitchen. Serve with a tossed salad and sliced french bread for a complete meal."
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Ingredients

1 h 10 m servings 522 cals
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick cooking spray.
  2. Pour the contents of the long grain and wild rice boxes into prepared baking dish. Drizzle rice with 2 tablespoons of olive oil. Pour chicken broth and water over the rice. Top with frozen vegetables and frozen chicken tenders. Drizzle chicken with the remaining tablespoon of olive oil. Season with salt and pepper; sprinkle with paprika. Cover tightly with aluminum foil.
  3. Place casserole in preheated oven. Bake until rice is soft and chicken juices run clear, approximately one hour.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 522 calories; 14.8 g fat; 54.2 g carbohydrates; 41.6 g protein; 94 mg cholesterol; 1012 mg sodium. Full nutrition

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Reviews

Read all reviews 16
  1. 17 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I gave it 4 stars b/c I made some changes. I used a can of reduced fat cream of mushroom soup, 1 can of milk & 1/4 cup of chicken broth (all I had) in place of the 2 cups of chicken broth. I als...

Most helpful critical review

It was alright, I felt like it was missing something. Kinda of bland I guess. Maybe I need to practice a little more. I had to bake it for an hour and a half @ 350.

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I gave it 4 stars b/c I made some changes. I used a can of reduced fat cream of mushroom soup, 1 can of milk & 1/4 cup of chicken broth (all I had) in place of the 2 cups of chicken broth. I als...

I just brought this to a pot luck and it went over really well. When done it looks very impressive; if only my friends knew how easy it was to make! I used thick chicken breasts so it took longe...

Great dish, I did add some canned mushrooms to it. I also had to cook it for about an hour & half @ 350. It still turned out GREAT.

Very tasty-I used 1/2 teaspoon of paprika to add a bit more flavor.

If I make it again I'm definitely adding some onion.

It was alright, I felt like it was missing something. Kinda of bland I guess. Maybe I need to practice a little more. I had to bake it for an hour and a half @ 350.

Used fresh veggies--carrots, onions, celery. And some frozen corn & peas. Needed more time. About 1 & 1/2 hours.

I had hoped to really like this. Made exactly as the recipe stated. Everyone's thoughts were not great, not bad. Quick, easy fix one pot meal on a weeknight, but took really long to cook at 350...

This is my comfort food!