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Chicken & Wild Rice Bake

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Recipe


Time

Active Time: 10 minutes
Total Time: 1 hour and 15 minutes

Recipe Yield

4-6 Servings

bon COOK Products Used

Grande Round Mold Flexipan, Square BonMAT, Medium Perforated Baking Sheet, Heat Resistant Spatula, Silicone Pastry Brush, Eco-Chop, Magnetic Measuring Trio, Natural Crystal Flakes bon Salt, Rosemary Basil Thyme bon Blend
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DetailsAdditional Info
INGREDIENTS:
  • 1 large onion, chopped
  • 2 cups wild rice
  • 2 cups chicken broth
  • 2 cans cream of mushroom soup
  • FRENCH PANTRY Natural Crystal Flakes bon Salt
  • 3 large or 6 small bone-in, skin-on chicken thighs
  • 2 tablespoons melted butter
  • 1 tablespoon FRENCH PANTRY Rosemary Basil Thyme bon Blend
  • 4 tablespoon, freshly chopped parsley, for garnish
 
DIRECTIONS:
  1. Preheat oven to 350⁰
  2. Add onion, wild rice, broth and soup into Grande Round Mold Flexipan, stir until combined. Season with salt and pepper.
  3. Place chicken thighs in rice mixture and brush with melted butter. Sprinkle with bon Blend. Season with salt and pepper.
  4. Cover dish with Square BonMAT and bake for 45 minutes.
  5. Uncover and bake for 30 minutes more, until rice is cooked, and chicken is golden brown.
  6. Garnish with parsley before serving.
 
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All of our products are BPA and PFOA free. Food and Drug Administration Certified. Chapter 1, Section 1, Section 21, Paragraph 177 2600 and 175 300. Kosher Certified certifies that our Flexipan® Molds and Trays, Bonmat™ and Roul’Pat®, made from woven glass and food-grade silicone are certified Kosher-Pareve for pre-baking, baking and freezing. bon COOK is proud to share with you that our Flexipan®, Bonmat™, Silpain® and Silform® are certified NSF and are in line with our ongoing commitment for the well-being and safety of all. ©2017 BON COOK. ALL RIGHTS RESERVED