Chicken Wild Rice Bake

Servings 7
Prep Time


  • 1 cup wild rice
  • 4 cups low sodium chicken broth
  • 1 tbsp poultry seasoning
  • 6 tbsp butter divided
  • 1/2 cup sliced shallots
  • 1 medium red bell pepper seeded, sliced
  • 1 1/2 lbs chicken breasts boneless, skinless
  • salt and pepper to taste
  • 2 (10-ounce) packages Byerly's Wild Mushroom Soup thawed
  • 1/2 tsp crushed red pepper
  • 3/4 cup sliced almonds toasted, divided
  • 1/2 cup Japanese-style panko bread crumbs
  • 1/2 cup freshly grated Parmesan
  • 2 tbsp minced flat leaf parsley


  1. Using a strainer, rinse wild rice under running water. In a saucepan, bring wild rice, chicken broth and poultry seasoning to a boil. Reduce heat and simmer 45-55 minutes. Drain any excess liquid.
  2. In large skillet, melt 3 tablespoons butter over medium high heat. Sauté shallots and red bell pepper 4-5 minutes. Using slotted spoon transfer to a bowl.
  3. Slice chicken breasts crosswise into ½ inch thick strips. Add to hot skillet; season with salt and pepper. Cook until no longer pink in center (8-10 minutes).
  4. Return shallot mixture to skillet; stir in soup, crushed red pepper and wild rice. Bring to a boil; stir in ½ cup almonds. Spray a 9X12 inch baking dish with no stick cooking spray; add chicken rice mixture.
  5. Melt remaining 3 tablespoons butter, stir in panko, Parmesan, parsley and remaining ¼ cup almonds. Sprinkle mixture over chicken-wild rice mixture.
  6. Bake in 350 F oven until bubbly and topping is golden brown (25-30 minutes).