Easy Baked Chicken with Wild Rice Stuffing

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Enjoying this Baked Chicken Stuffed with Wild Rice feels like a comforting Sunday Supper anytime. It’s so easy to make, with only 3 ingredients, it bakes perfectly and tastes amazing! 

Baked Chicken and Wild Rice – Sunday Supper Anytime

If I ask my husband what I should make for dinner, I typically get these three ideas: this Baked Chicken and Wild Rice, Porcupine Meatballs, or my Stuffed Pepper Meatloaf. We’ve been together for 30 years, and I suppose predictable is what happens? I guess I shouldn’t complain about his choices, and they are some of my favorites, too, and all of them are simple to make and are always comforting.
Looking back to the first time I made this recipe, it was a Sunday afternoon, probably ten+ years ago and I had thawed a whole chicken and was trying to decide what to make for dinner that night. I had a packet of long grain and wild rice, and thought, I wonder if I stuffed the chicken with it, and prepared the outside like I do my turkey and stuffing at Thanksgiving? So, I tried it and my family went bonkers!
I took a big mental bow, and made a small mental note to add this to the rotation more often because it was just so darn easy! It’s truly a “fix it and forget it” kind of meal.
This post was inspired by true events in my kitchen and then sponsored by Paisley Farm Foods.  My opinions and love of their simply delicious products are all my own. 

Three Ingredient Meals that Taste Like you Spent all Day in the Kitchen

You know, just because you made a quick and simple meal, using only a few ingredients, it doesn’t have to taste like it. This Baked Chicken and Wild Rice tastes like you spent the whole day in the kitchen, when in fact the prep takes about 5 minutes, and then you pop it in the oven and pretty much forget about it, with the exception of basting it every so often. 

When you remove it from the oven, you have your meal almost ready. You have your protein, your starch, and all you need is a vegetable. (yes, I was raised in the day where your dinner plate should contain meat, a starch, and a vegetable – it stuck with me)

We used to just zap some frozen veggies or canned veggies in the microwave while we carved the chicken, that was until one day when I decided I was going to make my life even easier. I know – it’s hard to believe this meal gets any easier, right? Well, it can be when you open a jar of Paisley Farm Five Bean Salad!


Paisley Farm Five Bean Salad – the Easiest Side Dish ever!

For years now, I have shared all sorts of ways to incorporate Paisley Farm Five Bean Salad and Four Bean Salads into your recipes. This shortcut is not only fast and delicious, but this salad is also incredibly nutritious, full of Garbonzo, Wax, Green, Kidney, Pinto Beans, with the addition of onions and red peppers.  

They have a sweet pickled taste straight from the jar, making them the perfect quick side dish to any meal. But that didn’t mean they weren’t fantastic as an additive to this Five Bean Chicken Chili or spiced up in this Mexican Bean Salad!

Paisley Farm bean salads are low calorie, healthy, gluten-free and made of all-natural ingredients, right in Willoughby, Ohio, USA.  Paisley Farm has been in the business of vegetable pickling since 1945.  Pop over to their website to see all of the fantastic products that are available, and how to get your hands on some!

While you’re there, be sure to browse through tons of tasty recipes, and be sure to follow them on their social accounts for even more recipes year-round. 


Ingredients in Chicken with Wild Rice Stuffing

All you need for this roasted chicken with wild rice is a 3-5 pound whole chicken, a couple of packages of Long Grain and Wild Ready Rice, butter and salt and pepper. That’s it. 


How to make an easy Baked Whole Chicken with Wild Rice Stuffing

Rinse the chicken in cool water, inside and out, and pat it dry with paper towels before placing it in the roaster.

(This is where I used to make him “dance” for the kids when they were little… but of course, this step is optional!)

Brush with melted butter inside and out (sometimes I just use spray butter — one more shortcut) then stuff it with the warmed rice and sprinkle it with salt & pepper.

Bake it, basting it every so often. 

*You can find a full printable recipe at the bottom of this post.*


Cooking Notes: Depending on the size of your chicken, you will need to adjust how many packets of rice you will need, and the time that it will need to be in the oven. This baked chicken recipe always turns out good for me.  The meat is juicy and tender and the skin is crispy.

Many times I add mushrooms to the rice before I stuff the chicken. If you have followed me long, you may have noticed that I like to add mushrooms to many of my recipes.


Love it? Pin it!

Can’t wait to make this Baked Chicken and Wild Rice? Don’t forget where you found the recipe! Pin it to your favorite Pinterest recipe board before you go!


What is the safe internal temperature for a stuffed whole chicken?

There are a few factors when it comes to internal temperature for poultry. Is the chicken in pieces or is it whole? If it’s whole, is it stuffed? Dark meat or white meat? 
You will want to make sure you have a good quality thermometer. Accuracy is key when it comes to meat safety.
Chicken breasts will be safe to eat when they register 165 degrees. A meat thermometer in dark meat like a chicken thigh will need to register more like 175 degrees. 
Cooking times will be lengthier on a whole chicken, especially if the chicken is stuffed. 
Hot Taco Five Bean Dip

More Delicious Ways to Enjoy Paisley Farm Bean Salads

I have been blessed to work with Paisley Farm for years now, and I have some amazing recipes using ALL of their products.
Recipes that use Bean Salad:

Recipes that Use Paisley Farm Pickled Brussels Sprouts:

Recipes that Use Paisley Farm Mushrooms:

Recipes that Use Paisley Farm Beets:

Recipes that Use Paisley Farm Cauliflower:

Recipe with the BRAND NEW Sliced Apples with Cinnamon:

See ALL of my Paisley Farm Recipes Here


Let’s make this Easy Baked Chicken and Wild Rice Stuffing!  M.

Baked Chicken & Wild Rice on a white serving platter
5 from 4 votes
Print Recipe

Easy Baked Chicken with Wild Rice Stuffing

This Baked Chicken Stuffed with Wild Rice feels like you are enjoying a comforting Sunday Supper anytime. It’s so easy to make, with only 3 ingredients, it bakes perfectly and tastes amazing! 
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Chicken
Cuisine: American
Keyword: baked chicen with wild rice, baked chicken and wild rice, best, easy, Easy Baked Chicken with Wild Rice Stuffing, Paisley Farm Five Bean Salad, rice stuffed whole chicken recipe, simple, sunday supper ideas, whole baked chicken with wild rice, whole chicken stuffed with wild rice
Servings: 6 -8
Calories: 255kcal
Author: Michaela Kenkel


  • 1 whole chicken 3-5 pounds in weight
  • 2-3 packages of Uncle Ben's Long Grain and Wild Ready Rice Packets depending on the size of your chicken
  • 1/4 cup butter melted
  • Salt & Pepper


  • Preheat your oven to 375 degrees F. Spray the inside of your roasting pan with non-stick cooking spray, set aside.
  • Rinse chicken in cool water inside and out, and pat it dry with paper towels place the chicken in the roasting pan.
  • Heat the rice packets in the microwave for 90 seconds. The rice is already cooked, but this helps loosen it up a bit and makes it easier to stuff the chicken.
  • Brush the chicken inside and out with the melted butter.
  • Stuff the cavity of the chicken with the rice. I like plenty of rice in mine so I typically will have some spilling out.
  • Bake covered for about one hour, baste, cover again for 30 minutes, baste again. Leave the lid off until the chicken reaches 165 degrees F in the breast and 175 degrees in the thigh. (for a 5 pound chicken it typically takes about 2 hours total in the oven.) Over the next 30 minutes, baste the chicken a couple of times to get the skin nice and crispy and golden brown.
  • Remove chicken when the skin is golden brown and the internal temperature is safe. Remove the rice, and carve the chicken. Serve.


* Cooking times and amount of rice for stuffing will vary depending on the size of your chicken, so plan accordingly.


Serving: 1g | Calories: 255kcal | Carbohydrates: 6g | Protein: 21g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 81mg | Sodium: 144mg



This recipe was originally posted on October 26, 2011. It has been updated to improve user experience and to share how easy it is to make and to enjoy with Paisley Farm’s Five Bean Salad and re-shared on December 18th, 2020.

Thermapen Mk4
My favorite meat thermometer! The Thermapen Mk4 is the only one I will ever use. And it’s not just for meat! I love it for making candy, too!

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  1. I love that this is a whole meal I don’t have to think about what am I going to serve with this chicken recipe. One and done and stuffing the rice makes it extra good!

  2. I make this all the time the rice is our favorite here and that chicken is spot on tender juicy and perfect you have the best recipes!

  3. Love this recipe. Reminds me of a friend I had growing up whose mom and grandma made a big Sunday dinner like this every Sunday!

  4. Wow – this is one hearty and tasty meal – and so easy too! Its supposed to be a white Christmas here and this would be perfect for a snowed in Christmas!

  5. This is the perfect Sunday Supper. I love wild rice but seldom make it. This actually would be perfect for our small family Christmas dinner. Thanks for sharing.

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