One Pot Creamy Chicken and Rice

Does anyone else not know what to do with wild rice?

When I see the container of wild rice on the shelf in my pantry, I think two things: 1) I must have thought I was cooking for a fancier family than mine that would actually eat that, and 2) I don’t really feel like making/eating rice pilaf right now.

Seriously, rice pilaf is the only thing that comes to mind with this ingredient. However, with not wanting to go to the grocery store as often, I was forced, ahem, I mean excited to try something new to make with the ingredients I already had on hand.

And that’s how this creamy chicken and rice dish came about. It’s got wild rice, rotisserie chicken, and mushroom soup in it and the best part – it all cooks together in one pot!

Let the cooking begin!

Savory chicken is combined with rice and mushroom soup to make this creamy and delicious one pot meal.

1 Tablespoon olive oil
1 medium onion (diced)
1 Tablespoon garlic (chopped)
3 cups rotisserie chicken (diced)
2 1/4 cups chicken stock
2 10 oz cans cream of mushroom soup (with added water if condensed)
1 1/2 cups wild rice
salt and pepper (to taste)

In a 4 quart sauce pan, add olive oil and onion. Cook until translucent.
Add garlic, rotisserie chicken, chicken stock, and cream of mushroom soup. Bring to a boil.
After your mixture is boiling, add in the rice and stir to combine. Cover and simmer for 15 minutes.
Lastly, turn off the heat and let the mixture sit (still covered) for 10 minutes.
Stir to fluff the rice and season with salt and pepper.