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Chicken and Wild Rice Bake

This Chicken and Wild Rice Bake is pure comfort food! A creamy, cheesy delight packed with tender chicken and earthy wild rice.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: Comfort Food, Easy, One-Pot Meal
Servings: 6 servings

Ingredients

  • 1 pound chicken breast cut into bite-sized pieces
  • 1 cup wild rice uncooked
  • 4 cups chicken broth
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 cup carrots sliced
  • 1 cup celery chopped
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • 1 cup shredded cheddar cheese

Instructions

  • Step 1: Preheat your oven to 350°F (175°C) to ensure even cooking.
  • Step 2: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 2-3 minutes until fragrant. Then, add the sliced carrots and chopped celery, cooking for an additional 5 minutes until they begin to soften.
  • Step 3: Next, add the bite-sized pieces of chicken to the skillet, seasoning with salt, pepper, thyme, and paprika. Sauté until the chicken is browned on all sides, about 5-7 minutes.
  • Step 4: In a large mixing bowl, combine the uncooked wild rice, sautéed chicken and vegetable mixture, frozen peas, and chicken broth. Stir everything together until well combined.
  • Step 5: Pour the mixture into a greased baking dish. Cover with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and sprinkle the shredded cheddar cheese on top. Return to the oven and bake uncovered for an additional 15-20 minutes until the cheese is bubbly and golden.
  • Step 6: Once done, remove the Chicken and Wild Rice Bake from the oven and allow it to rest for about 10 minutes before serving.

Equipment

  • Large baking dish
  • Large Skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board and knife

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • You can freeze portions for later use; thaw overnight in the fridge to reheat.
  • Swap chicken breast for thighs for a juicier option.
  • Add additional vegetables like bell peppers or mushrooms for extra nutrition.
  • For a lighter version, use Greek yogurt instead of cheese or reduce the cheese quantity.