Chicken and Rice Bake

As cooked by Laurie.  Modified and somewhat simplified from the recipe at

This is such a simple recipe that Laurie first found on It was designed as a make-ahead, freeze, and cook-later recipe, which she adapted into a assemble-today, cook-today, and eat-today recipe.  

The first recipe was made in the wonderful old pyrex casserole dish shown above, that has been passed down in our family since probably circa 1950's. The directions below show a 13x19" enamel pan. I'm thinking I'm kind of liking the presentation of the old glass dish better.  YMMV.

Saute veggies

Mix rice and spices

Mix veggies and rice in the pan.  Add the chicken stock

marinated chicken placed on top

After baking. 

Served with spiralized butternut squash

Served with bok choy

Chicken and Wild Rice Bake

What you need:

  • 1/2 cup chopped onion (1 small onion ought to do it)
  • 1/2 cup sliced fresh mushrooms (suggestion below)
  • 1 rib chopped celery
  • 2 pounds skin-on, bone-in chicken thighs, 4 pieces (see suggestion below)
  • 1/2 cup vinaigrette (see suggestion below)
  • 2 cups uncooked long-grain brown rice
  • 2 Tbs wild rice
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 4 cups low-sodium chicken broth

What to do:

instructions at, here

Laurie's modifications and suggestions:

  1. Button mushroom instead of slice whole mushrooms look really nice.
  2. Because there is a lot of rice here, perhaps 6 thighs would be better
  3. Try Paul Newman's Own Olive Oil and Vinegar salad dressing for a marinate for any chicken recipe. Here it replaced the vinaigrette.