Chicken-and-Rice Bake

Chicken-and-Rice Bake

This simple chicken-and-rice bake features convenience items like frozen chopped onions and steam-in-bag wild rice to save you precious time in the kitchen.  Plus, it's a great way to use up leftover cooked chicken.  Serve with your favorite steamed vegetables. 

Southern Living OCTOBER 2011

  • Yield: Makes 6 servings
  • Hands-on:15 Minutes
  • Total:55 Minutes


  • 2 tablespoons butter
  • 1 (10-oz.) package frozen chopped onions
  • 2 (10-oz.) packages frozen steam-in-bag brown-and-wild rice with broccoli and carrots
  • 3 cups chopped cooked chicken
  • 1 (14-oz.) can chicken broth
  • 1 (10 3/4-oz.) can cream of chicken soup with herbs
  • 1 (8-oz.) container sour cream
  • 1 (8-oz.) can diced water chestnuts, drained
  • 1/4 teaspoon pepper
  • 3/4 cup sliced almonds


1. Preheat oven to 400°. Melt butter in a large skillet over medium heat; add onions, and sauté 6 to 8 minutes or until tender.

2. Stir together frozen rice packages and next 6 ingredients; stir in onions. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top with sliced almonds.

3. Bake at 400° for 30 to 35 minutes or until bubbly and almonds are lightly browned. Let stand 10 minutes.

Note: We tested with Birds Eye Steamfresh Brown & Wild Rice With Broccoli & Carrots.


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Chicken-and-Rice Bake recipe