Chicken and wild rice bake

    Chicken and wild rice bake


    89 people made this

    About this recipe: This is a wonderfully creamy chicken, wild rice and mushroom bake. Serve with a side of green veg. That's all you need. If the mixture is made ahead and refrigerated before baking, let stand at room temperature for 30 minutes, then bake.

    Serves: 10 

    • 1.25kg bone-in chicken breast, with skin
    • 250ml water
    • 225ml dry white wine
    • 1 1/2 teaspoons salt
    • 1 teaspoon curry powder
    • 1 onion, sliced
    • 4 sticks celery, chopped
    • 340g long grain and wild rice mix
    • 1 (300g) tin chopped mushrooms, drained
    • 250ml soured cream
    • 1 (295g) tin condensed cream of mushroom soup

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Place chicken breasts in a large pan with water, wine, salt, curry powder, onion and celery. Cover, and bring to the boil. Reduce heat to low, and simmer for 1 hour. Remove from heat, strain (reserving stock), and refrigerate to cool. Remove chicken meat from bone, and cut into bite size pieces.
    2. Prepare the rice mix according to packet directions. Replace the specified amount of liquid with the same amount of the reserved stock.
    3. Preheat oven to 180 C / Gas 4. Lightly grease a baking dish.
    4. In a large bowl combine the chicken, rice and mushrooms. Blend in the soured cream and soup. Spoon into the prepared baking dish.
    5. Bake at 180 C / Gas 4 for 1 hour.

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