We always find ourselves taking notes whenever we come across a dish or flavor profile that is not only extraordinarily delicious, but just so happens to be healthy for us too! It’s rare that we come across a dinner with such an effortless balance of these two traits, but this wild rice chicken bake casserole is definitely one for the books!
Packed with savory brown rice, wild rice, tender chicken breasts, hearty veggies and a quick, homemade vinaigrette – there really is no going wrong with this amazing feast! We love the way the rice absorbs the savory, salty chicken broth, and how the entire feast comes to life with the added depth of some of our favorite vegetables.
wild rice chicken bake
4-6
10 minutes
1 hour + 30 minutes
1 hour + 40 minutes
2lbs (900g) chicken thighs, bone in
1 ¾ cups (400g) brown rice
6 tablespoons wild rice
1 small white onion
12oz (340g) white button mushroom
1 rib celery, chopped
2 tablespoons vinegar
1 teaspoon mustard
4 tablespoons olive oil
2 teaspoons paprika
1 teaspoon thyme
½ teaspoon garlic powder
4 cups (946ml) chicken stock
½ teaspoon salt
¼ teaspoon pepper
Preheat the oven to 375 F. Lightly grease the bottom of a 3-quart casserole dish and place the brown rice, wild rice, onion, mushroom, celery, paprika, thyme, garlic powder, salt and pepper into the bottom of the casserole dish. Place the chicken thighs over the rice.
In a small bowl, mix together the vinegar, mustard and olive oil before pouring it over the chicken.
Pour the chicken stock into the dish and stir well to coat the rice. Cover with foil and place the casserole into the oven for one hour.
After one hour, remove the foil and continue to bake for another 25-35 minutes, or until the rice is cooked through and fluffy.
Pro tip: Add some fiery spice to your amazing chicken and wild rice bake by sprinkling in 1 teaspoon of chili powder and 1/2 teaspoon of red chili flakes along with the other spices!