Chicken & Wild Rice Bake


Recipe


Time

Active Time: 10 minutes
Total Time: 1 hour and 15 minutes

Recipe Yield

4-6 Servings

bon COOK Products Used

Grande Round Mold Flexipan, Square BonMAT, Medium Perforated Baking Sheet, Heat Resistant Spatula, Silicone Pastry Brush, Eco-Chop, Magnetic Measuring Trio, Natural Crystal Flakes bon Salt, Rosemary Basil Thyme bon Blend
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DetailsAdditional Info
INGREDIENTS:
  • 1 large onion, chopped
  • 2 cups wild rice
  • 2 cups chicken broth
  • 2 cans cream of mushroom soup
  • FRENCH PANTRY Natural Crystal Flakes bon Salt
  • 3 large or 6 small bone-in, skin-on chicken thighs
  • 2 tablespoons melted butter
  • 1 tablespoon FRENCH PANTRY Rosemary Basil Thyme bon Blend
  • 4 tablespoon, freshly chopped parsley, for garnish
 
DIRECTIONS:
  1. Preheat oven to 350⁰
  2. Add onion, wild rice, broth and soup into Grande Round Mold Flexipan, stir until combined. Season with salt and pepper.
  3. Place chicken thighs in rice mixture and brush with melted butter. Sprinkle with bon Blend. Season with salt and pepper.
  4. Cover dish with Square BonMAT and bake for 45 minutes.
  5. Uncover and bake for 30 minutes more, until rice is cooked, and chicken is golden brown.
  6. Garnish with parsley before serving.
 

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Chicken & Wild Rice Bake

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