Chicken & Wild Rice

This is part of a Sunday cook-a-thon where I prep and freeze multiple dishes for use over the next couple weeks.  

1 (4.3 oz) box of wild rice with seasoning packet.
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1 small can mushroom stems & pieces, drained
6 boneless, skinless chicken thighs  (or 4 chicken breasts)
optional: 1 C. slivered almonds

(c) Keytee2 2012

1. Mix together rice, seasoning packet, both soups and water.  Stir in mushrooms.
2. Pour into 8x8 freezer dish (I use foil pans). Top with chicken, sprinkle with almonds.
3. Double wrap with heavy duty foil, label & freeze.
Thaw, bake uncovered 350 * for 1 hour.


Here's my twists:   I save a bit of the soup mix and pout it on top of the chicken instead of using almonds.  I bake it for 30 mins, let cool, then wrap and freeze.  This way I can take it out the night before to thaw in fridge and hubby can throw it in the oven half hour before I get home and we don't end up eating too late.  I also use pre-cooked chicken because I boil a large batch when I make multiple dishes in one day.  It cuts back on reheat times as well.

Oh My! So yummy!  And 4 year old approved! (c)Keytee2 2012