Chicken and Wild Rice Casserole - dump and bake
Dump & Bake Weeknight Meals | School Night Dinners
This dump & bake meal makes getting dinner on the table a no brainer! It covers all your bases - protein, rice, & a veggies!
I’ve been making this dish for over a decade - it’s definitely a keeper!
Ingredients
2 (10.5 oz) cans of cream of mushroom soup (can substitute cream of chicken, celery, etc.)
2 cans of chicken broth or water (use soup cans to measure)
2 (6 oz.) boxes of Uncle Ben’s Long Grain & Wild Rice (uncooked)
2 (14.5 oz) cans of green beans (drained)
2 lbs. boneless, skinless, chicken (breasts or thighs)
1 packet dry onion soup
Directions
Preheat oven to 375.
Combine soup, water, rice (including seasoning packets), & green beans in a large bowl. Stir together until well combined.
Pour mixture into a greased a 9x13 inch pan. Gently place the thawed chicken on top of the rice mixture. Top with onion soup seasoning packet.
Cover pan tightly with foil. Bake for around 1 hour 15 minutes (cooking time may vary depending on the thickness & cut of chicken).
Remove casserole from oven & carefully remove foil. The casserole is done once the rice has absorbed all of the liquids & chicken reads 165 degrees. Garnish with fresh parsley if desired.
Notes
You can use any type of “cream of” soup (chicken, celery, mushroom) or a combination of these. Any flavor your family prefers. You could also make this soup from scratch.
At times, I’ve also added/substituted extra veggies - mushrooms, broccoli, etc. Use you imagination!
This recipe fed our family of 7 dinner - plus leftovers for Mom & Dad at lunch the next day. If you’re not like us and feeding a small army, you can easily cut this recipe in half. Just use a smaller casserole dish (8x8 or 9x9).
Watch The Tutorial:
In this video I share 3 of my favorite School Night Dinner Recipes.
Perfect for busy week nights & tired moms!
