INGREDIENTS
1 (6 oz.) package Uncle Ben’s long grain wild rice
1 (10.25 oz.) can cream of mushroom soup
1 (10.25 oz.) can cream of celery soup
1 1/2 cans water, use empty soup can
1 1/2 pounds boneless, skinless chicken breasts or thighs
Kosher salt and freshly ground pepper, to taste
PREPARATION
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
Combine rice, soups and water in baking dish and mix together until combined.
Arrange chicken on top of rice and season generously with salt and pepper.
Seal tightly with aluminum foil, then place in oven and bake for 2 1/2 hours, or until rice has absorbed all liquid.
Keep baking dish covered throughout baking and make sure you don’t peek!
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