This dish reminds me of a creamy risotto without all the stirring. Instead of slowly adding broth to the risotto rice and steadily stirring, you get to mix everything together at once and then walk away as it cooks. You can even mix it all together in advance and then bake later. Which makes this a great dish for after church on Sunday. All you do is put it together the night before and place in your fridge. Then when you get home stick it in the oven and dinner is ready within 2 hours. Add some sauteed or roasted vegetables or a salad and some rolls and you have a wonderful warm and comforting dinner.
Even though he is not the biggest fan of canned soup in recipes, my husband surprisingly loves this meal. He requested it so often I got burnt out and stopped making it for over a year. He is always pleasantly surprised and happy when I say it’s on the menu.
I do make a few changes now and again with the meat. It isn’t always easy to get whole chicken thighs. In fact, in the pictures, I used boneless skinless chicken thighs. I have also used chicken breast stuffed with cheese in place of the thighs. The important part to remember when switching the meat is the cooking time adjustment. Anything with bones will cook longer. Chicken breast will not take the whole hour and a half cooking time written in the recipe. Take the temperature of the chicken after the first half of cooking time. I also adjust the number of thighs depending on how many I am feeding. The recipe will feed anywhere from 6 up to 10. That number varies depending upon the number of thighs you place in the pan and how much rice you want per serving. You can even make a large batch into several smaller containers and freeze them for cooking later.
If you want to add a little to this recipe you can always put a bread crumb or crushed cracker topping to the top before the final thirty minutes of cooking. But I honestly like it just as it is! Enjoy!
Creamy Chicken and Wild Rice Casserole
- 2 6 count package chicken thigh
- 1 can cream of chicken soup
- 1 can cheddar cheese soup
- 1 can cream of celery soup
- 2 box Long grain and wild rice Uncle Ben
- 3 cups milk
- Place thighs in lightly greased casserole dish. Mix other ingredients in a medium bowl and pour over thighs. Cover with aluminum foil and bake for 1 hour at 350'F. Then uncover and continue baking for another 30 minutes. Check chicken temperature. It should reach 165'F.