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5 from 1 vote

Easy Chicken Thigh & Wild Rice Bake

Prep Time 5 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 20 minutes
Servings 8
Author Allie Taylor

Ingredients

  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 1/2 cups wild rice mix uncooked
  • 1 cup water
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon dried instant minced onion
  • 1 teaspoon celery flakes dried
  • 4 pounds skinless bone-in or boneless chicken thighs
  • 1 envelope onion soup mix

Instructions

  • In a mixing bowl, stir together creamed soups, uncooked wild rice mix, water and herbs. (not the onion soup mix)
  • Place rice mixture in bottom of greased 9 X 13" baking dish.
  • Place chicken thighs on top of rice mixture.
  • Sprinkle chicken evenly with 1 envelope onion soup mix.
  • Cover tightly with foil and bake at 300° for 2 hours.
  • Remove foil and turn oven up to 350° and cook for 15 more minutes to crisp chicken.