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Chicken in the Wild


6-10 chicken thighs or 1 cut up fryer

1/2 cup wild rice,rinsed and drained

1/2 cup long grain rice

1 can cream of mushroom soup

1/2 cup water

3/4 cup orange juice

1/2 cup dry white wine

1 1/2 oz. packet of dry onion soup mix


If desired,remove skin from chicken.

Mix rices together and spread evenly over bottom of a greased,oven-proof casserole.

In a small bowl,blend soup,water,orange juice and wine.

Dip chicken pieces in the soup mixture and place on top of the rice.

Pour remaining liquid soup mixture over all then sprinkle with the dry soup mix.

Cover dish and bake at 325 deg for 1 1/2 - 2 hours, or until rice has absorbed all of the liquid and is tender and chicken is cooked.