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Chicken and Wild Rice Bake

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 4 to 6
Author: Stacey Little | Southern Bite


  • 1 (10.75-ounce) can condensed cream of mushroom soup
  • 1/2 cup water
  • 1 (4.3-ounce) box Rice-a-Roni Long Grain and Wild Rice mix *
  • 1 (10 to 12-ounce) bag frozen peas and carrots, thawed and drained
  • 2 to 2 1/2 lbs boneless skinless chicken breast halves
  • salt
  • pepper


  • Preheat the oven to 375°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
  • In a large bowl, whisk together the undiluted mushroom soup, water, and packet of seasoning from the rice mix. Remove about 1/2 cup of the mixture, set aside. Stir in the rice and the peas and carrots.
  • Pour the mixture into the prepared dish. Add the chicken pieces evenly spaced. Salt and pepper the chicken. Pour the reserved sauce mix over the chicken.
  • Cover tightly with aluminum foil and bake for 55 to 60 minutes or until the chicken is cooked through and the rice is tender. The chicken should register 165°F on a instant read thermometer.


* Using another brand of rice mix will greatly affect the outcome of this recipe. For best results, please use the Rice-a-Roni Long Grain and Wild Rice mix for best results.