Hands-on Time
15 Mins
Total Time
55 Mins
Makes 6 servings

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. 

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

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

Ratings & Reviews

Mtnest1951's Review

November 05, 2014

MrsDoro's Review

October 25, 2012

KFOMom's Review

February 02, 2012

wheezard's Review

September 29, 2011
This is pretty lack-luster. I made it because I roast a chicken once a week and I'm always looking for new ways to use the leftover chicken meat. This was a miss with my family. It was lacking in flavor and was mushy and boring. It was edible, but not much more. Maybe adjusting the seasoning would give it something a little extra. It is easy and quick though.