I spend my Monday's giving piano lessons from about 2 pm until 6 pm with
no time to make dinner.....so on Mondays I need a meal
that is easy to prepare and cooks itself....
This is a favorite "Monday meal".....
Ingredients:
1 box Uncle Ben's Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken breasts or tenders
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water. I always add the extra can of water because I like moist rice.
one can of water. I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture....
Cover and seal with foil......
Bake at 350 degrees for 2 1/2 hours and "Don't Peek!"
Your house will smell amazing!
This looks awesome, and SO easy! Thanks for sharing! Pinning for supper tomorrow night :)
ReplyDeleteI bet that is so good! I'm a serial stirer and peeker so not sure how this would work out for me. Dustin makes fun of me for it. Stopping by as part of the power blogger tribe to say hello and join via linky tools!
ReplyDeleteOh that sounds good. I make something similar in my crockpot for day I have no time. Love to get recipes like this because there are lots of day I have no time!
ReplyDeleteLove that idea! I adore recipes where I just put everything together either in a roasting pan, crock pot, casserole then pop it in the oven. Now following you from the blogging tribe.
ReplyDeleteLooks so easy to make, and so yummy. Thanks for sharing!
ReplyDeletethis looks delicious. i need all the easy/quick recipes i can get.
ReplyDeletethanks for sharing. xo
This recipe looks great! I'd like to try it. I do have a question.
ReplyDeleteDoes the recipe call for one can of water and you add two? Or does it not call for any water and you add one can?
Thanks!
I tried this last night and it was really good! I've added it to my blog www.dishinitup.blogspot.com with a link to your blog. Thanks so much!!
ReplyDeleteDenise
This looks tasty! Is there something you can substitute for the can of celery?
ReplyDeleteI sometimes use cream of chicken instead of cream of celery.
Delete@Anonymous ^ I used cream of brocolli and added some lemon juice. Magnifique
ReplyDeleteI am not a celery fan can I substitute cream of chicken for the celery soup
ReplyDeleteThis sounds super yummy! What size box of rice do you add? I can't wait to try this! Thanks!
ReplyDeleteI'm going to try this tonight and thinking of adding frozen broccoli to it while baking . . you think that's ok?
ReplyDeleteI pinned this not too long ago and I'm excited to try it!
Do you know approx how much dry rice to use? I just have a large box of uncle bens and obviously don't want to use the whole thing. Thanks
ReplyDeleteI made this and the 2 1/2 hours dried out my chicken. I even used frozen chicken breasts on the bone. My DH loved the rice ( I added extra can of water, but probably should not have since I used froz chicken). I really should have PEEKED at abt 1 1/2 hours.... LOL I am definitely going to make it again, using chicken breasts on the bone. I am afraid the tenders will really be too dry.
ReplyDeleteHmm.....are you sure that you covered and sealed it with aluminum foil? I've never had it make dry chicken before.
ReplyDeleteI don't know how much rice to add because I always add the box mix. :)
Will this work with the regular ckn n rice recipe too?
DeleteI tried this recipe and it totally didn't work out! I'm not sure what I did wrong, but I peeked after and hour and the chicken was already dried out and the rice was done and had no flavor. : (
ReplyDeleteNo clue as to why it's drying out....you added the extra water?
ReplyDeleteI've been making this recipe for over 15 years and never had that happen..
I need clarification on how much water. Is it, one can optional or one can and a second can is optional?
ReplyDeleteMust add one can of water. The second can is optional.
ReplyDeletedef needed 2 cans of water and reduced cooking time. I sprayed the dish, and followed directions. I added 1 can of water. The dish turned out with some uncooked rice and burnt rice at the bottom. Otherwise it was delicious once you picked out the hard rice.
ReplyDeleteMade this tonight and it is delicious! Definitely add the second can of water! This is the best chicken and rice I have ever had aside from my Grandma's, nobody can trump her recipe lol
ReplyDeleteWhat did you serve with this?
ReplyDeleteI can't wait to make this tonight. One question - what size box of rice do you use? I have a 6 oz box, is this right?
ReplyDeleteWord of advice, don't take the dish out of the oven after 2 1/2 hours and rip off the foil in overly excited anticipation. Lovely burnt finger. For those of you as impatient as myself and lacking a bit of common sense.
ReplyDeleteOuch....hope it tasted good, though! :)
ReplyDeleteJust made this last night for dinner and it was delicious! The chicken was super moist and the rice good too. I used 2 cans of water but will probably use a bit less next time. I will be sharing your recipe on my blog soon!
ReplyDeletewww.tobakeorburn.blogspot.com
Thanks for the great recipe!
I made this for the first time last week! It was delicious the whole family loved it. I'm a piano teacher too and this works greats in the afternoons. I had the wrong kind of rice (used rice a roni rice pilaf) so it got a bit soft, next time I will try it with the correct rice. I blogged about trying the recipe, with a link back to your blog. Thanks for posting.
ReplyDeletehttp://clevercraftycookinmama.blogspot.com/
Imade this for dinner last night, and it was well received. I onlu put in a half can of water and i used frozen chicken tenderloins and cooked it for an hour and a half. It was a little too salty for me. Ithink next time i will use the low sodium cream of mushroom, skip the cream of celery, and add the two cans of water. I think that will help with the saltiness.
ReplyDeleteI was just wondering how many does this serve? Thanks for the inspiring Food Recipes
ReplyDeletewhat size box of rice, you dont say....
ReplyDeletethanks
Just wondering. Some of you mentioned doing this or a similar recipe in the crock pot. How long do you cook it for on low? Do you add the rice at the beginning? What size crock pot are you using?
ReplyDeleteThanks! Sounds delish! We are trying it out in the oven tonight!
Just made this for dinner tonight!! The chicken was super moist! Very very good!! Thanks!
ReplyDeleteI make this same recipe, but it is done after one hour.
ReplyDeleteVery delicious! I always cut my chicken breasts in half, and 6 pieces (3 breasts - about 2 lbs) cooked in 1 and 1/2 hours. Love this recipe!
ReplyDeleteI made this last night. I didn't have the exact ingredients, but I used 1 & 1/2 cups of rice, 1 can cream of mushroom, 1 can cream of chicken, 1 can diced mushrooms with water and 1 can (about 1 cup) of water, and seasoned with pepper, garlic, parsely, tarragon and paprika. I also added 1/2 cup shredded cheese mixed in. I placed two hearty boneless, skinless breasts on top and seasoned them. I covered the pan tightly in foil and cooked it at 350 for exactly 2 hours - no peeking! It turned out wonderfully! There are many variations you can try as long as you remember your liquids - add at least an additional can/cup of water.
ReplyDeleteIam def trying this tonite...quick question how many servings does this make??
ReplyDeleteDo you think this could be done in a crockpot? If so how long?
ReplyDeleteI've tried a lot of online recipes and have never felt compelled to comment. Many of them from Pinterest (where I found this one as well) and the chicken is always dried out. I expected the same with this. I followed the recipe exactly as you have it, and it was AWESOME!! One of the best chicken dishes I've ever made. Flavorful, moist and so easy! Thank you so much for sharing. This has definitely made its way into our dinner rotation!
ReplyDeleteJust wondering, can I use Farmhouse brand wild rice? It isn't like Rice-aRoni.
ReplyDeleteMade it last night. Super easy. I would suggest some salt and pepper to the chicken prior to baking.
ReplyDeleteI just made this for my husband and I, and we just finished eating it. It definitely goes on my list of favorite recipes. My mom used to make chicken and rice all the time and I loved it, but I got to say, if my mother and I were in a chicken and rice competition, I'd definitely win if used this recipe! Haha. It came out PERFECT! I did everything exactly how you said to and it was delicious. The chicken was the most moist chicken I've ever made. I will admit I took it out about 10 minutes early cause I just couldn't wait any longer. It was very good. :)
ReplyDeleteI googled how much rice I would need, looks like 1 dry cup...here's where I found my answer http://chickensintheroad.com/cooking/homemade-long-grain-wild-rice-mix/
ReplyDeleteJUST MADE THIS! It was so good! We love chicken/rice combinations so I knew I had to try this easy one. A few alterations: I used the Zataran's long grain/wild rice because they were out of uncle ben's. I don't know if the weight was the same but it turned out great. Also, I used 98% FF great value soups & added 1.5 cans of water. I sliced my chicken breasts in half, covered and cook for about an hour and a half. The chicken was a TAD dry, but it was fine since the soups made a gravy. Next time, I'll probably cook for an hour. Thank you for the recipe =]
ReplyDeleteThis was the worst dish I have ever made. My entire casserole dish was burnt to a crisp..I had to throw the whole thing away. I followed the recipe to a T.
ReplyDeleteI made this tonight and we both really liked it! Next time I will add the second can of water. I dotted the top with some pats of butter before sealing it with the foil...yum.
ReplyDeleteI made this tonight and it was fantastic! I'm not a fan of cream of mushroom, so I substituted cream of chicken. I used both cans of water. The chicken came out absolutely perfect. This recipe is definitely a keeper!
ReplyDeleteFound your recipe on Pinterest and fixed it today. It's delicious! Thanks so much for sharing! :)
ReplyDeleteIt turned out perfectly.
*I baked it at 325 instead due to my fear of dry chicken and the fact that my oven runs extra hot. I didn't want to risk it.
*I cooked it for 2 hours instead of 2.5, same reason as above.
*I forgot to spray my pyrex dish but had no problems with sticking.
*I used both cans of water and after that, no way would I use just one. I say you should definitely use two! :)
*I did peek ONCE because if you can't tell already, I'm a pessimistic cook, haha. But now that I know it'll turn out great, I won't peek next time! ;)
I made this recipe for dinner last night. It was very good and everyone in the house loved it.
ReplyDeleteI didn't peek but I did cook it at 350 degrees but only for 1 hour 40 minutes.
I used 3 thawed chicken breasts and I did use the 2 cans of water. The rice turned out perfect but I thought the chicken was bland (although it was moist). I think I'll season the chicken next time.
I found this recipe on pinterest, it is delicious! I looked at other comments and made a few revisions. I used 4 chicken breasts, pounded out and seasoned with salt and pepper, 2 cans of water, a 6 oz package of uncle bens rice and cooked at 325 for 2 hours. It came out perfectly, chicken was tender, sauce was just thick enough and leftovers for lunches this week. We will be making this again. Thanks for sharing this recipe!
ReplyDeleteI found this recipe on pinterest, it is delicious! I looked at other comments and made a few revisions. I used 4 chicken breasts, pounded out and seasoned with salt and pepper, 2 cans of water, a 6 oz package of uncle bens rice and cooked at 325 for 2 hours. It came out perfectly, chicken was tender, sauce was just thick enough and leftovers for lunches this week. We will be making this again. Thanks for sharing this recipe!
ReplyDeleteDo you put the chicken in frozen or defrosted?
ReplyDeleteI couldn't find Uncle Ben's original, they only had fast cook. Can I use regular white rice? Or packaged yellow rice? Wanted to ask before I made another trip to a different store! lol I have everything else for this recipe and would LOVE to make it tonight(:
ReplyDeleteI've made this dish several times, since finding it on Pinterest and every time it has come out amazing. I have never had the problems of dry chicken or burnt rice, as mentioned by some commenters. I have tried it with boneless skinless chicken breasts and chicken thighs and both are delicous. My kids (6 and 1) loved it, as did everyone else who tried it. I do season my chicken as I normally would (sazon, adobo, little extra garlic) and instead of water the 3rd time (I made it) I tried a can of low sodium chicken broth. Mine is usually perfectly done around 2 hours.
ReplyDeleteI made this tonite with the following changes:
ReplyDelete2 cans chicken broth (instead of 1 can water)
I chunked up my 4 chicken breasts & seasoned with fajita seasoning & "soul food" seasoning for 4 hrs. prior to baking.
Baked @ 325 for 1 1/2 hrs.
Very Good !!
This was super easy to make but not as tasty as we would have liked. I subbed in chicken broth for the water and seasoned the chicken with salt, pepper and adobo. Cooked at 325 for 2 hours. It cooked up perfectly, would just love a way to spice it up a little more!
ReplyDeleteThis is fantastical! Cook time was perfect for me.
ReplyDeleteI cannot find this rice anywhere! I find every other variation of Uncle Bens rice but not this one.. Help!! I cannot find Uncle Bens long grain wild rice original anywhere!! Sigh..
ReplyDelete@Roxy C:
ReplyDeleteI encountered the same problem... I ended up using a garlic & herb flavored Uncle Ben's rice. same ounces (6 i think) and it turned out amazing!! Also I found after I made it a couple of store brand versions at my local Save-A-Lot (ShopRite/PriceRite..etc?) that were the "original" kind of fake uncle ben's. Got a few in stock in the pantry now to try it again soon!
Good luck!
How much chicken do you use?
DeleteWhat happens if I make this with fast cook rice? That is all the store had :(
ReplyDeleteHow many pounds of chicken do I use???
ReplyDeleteTwo and a half HOURS?!? And this is thrifty? Think of the (either) electric or gas used to make this dish. Wow.
ReplyDelete2 1/2 hours is quick!?
ReplyDelete2 1/2 hours is quick!?
ReplyDelete2 1/2 hours is quick!?
ReplyDeleteHi,
ReplyDeleteI enjoyed this recipe. May I share it on my blog?
lovinglifeinpink.blogspot.com
Mrs. Lopez of Loving Life In Pink
This recipe is amazing! I have made it many times, and it is always a hit!
ReplyDeleteBut, now I have a problem! My grocery store now only carries the Fast Cook version of the Uncle Ben's rice.
Will it be ok to use this? I don't want the rice to burn or get too dry.
Thank you in advance!
Just made this tonight! It only took an 1:30h... I have a newer oven and i did peek- thank goodness because my chicken would have been dried out- i used about 8 chicken breast tenders and used 1.5 cans of water and uncle bens chicken and wild rice fast cook. Nailed it! The rice is like a risotto :) delicious
ReplyDeleteشركة تتميز بجميع الخبرات في تقديم اعمالها المتميزة في الكشف عن التسريبات من خلال شركة كشف تسربات المياه بجدة التي تعطي كل ما لديها في اصلاح العديد من المشاكل التي تحدث نتيجة كسر او عطل مفاجئ في امدادت المياه لذلك ننصحم ان تعتمد علي شركة كشف تسربات بجدة لديه سباكين وفنين لديهم الخبرة في حل هذه المشكلة بكل سهولة كما نمتلك لديها القدرة علي تنفيذ اعمال العوازل من خلال شركة عزل اسطح بالرياض التي تعالج تسريبات المياه في الاسقف والحوائط كما نقدم خدمة العزل السليمة للخزانات الارضي والعلوي الخرسانية بواسطة فني متميزة لديه القدرة علي معالجة كل ذلك بسهولة من خلال شركة عزل خزانات بالرياض تمتلك مواد ذات جودة متميزة
ReplyDelete