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dump-and-bake chicken wild rice casserole



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Prep Time: 10 minutes

Cook Time: 120 minutes

Total: 130 minutes

Servings: 4


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Step 1

Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.

Step 2

In the prepared baking dish (or in a separate bowl), whisk together uncooked rice (and the seasoning from the box), cream of mushroom soup, cream of celery soup, and water.

Step 3

Place raw chicken (skin removed) on top of rice mixture. Sprinkle the onion soup mix over the chicken.

Step 4

Cover tightly with foil and bake for at least 90 minutes (or up to 2 hours), until rice is tender and chicken reaches an internal temperature of 165 degrees F. The total cooking time will depend on the size of your chicken. I baked these extra large chicken breasts and thighs for the full 2 hours and they turned out perfectly. A meat thermometer is really the best way to tell when your chicken is done.

Step 5

When the rice is tender and the chicken is cooked through, fluff the rice with a fork and serve!

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