Baked Stuffed Chicken with Wild Rice and Mushrooms

Roast turkey has been the star of my family’s holiday table for as long as I can remember. But this holiday, I’m staging a culinary coup with a bold move: the mighty roasted stuffed chicken is taking center stage.

Initially, I had my sights set on a classic baked stuffed chicken with apple and sage. But, it being Christmas and all, I opted for mushroom and rice stuffed chicken for a more adventurous flavor profile.

how to make baked stuffed chicken
Recipe for whole stuffed chicken

The deep and complex flavor of chewy wild rice with rich mushrooms is a treat for those who love bold, complex, and earthy flavors.

This Baked Stuffed Chicken with Wild Rice and Mushrooms is paired perfectly well with a sweet side dish, like cranberry sauce. Here’s how to bake whole chicken with stuffing wild rice and mushrooms:

Baked stuffed whole chicken with Wild Rice and Mushrooms

A symphony of flavors where the robust taste of wild rice intertwines with the umami goodness of mushrooms
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American, Asian, European, Mediterranean
Servings 6
Calories 350 kcal


  • 1 whole chicken about 4-5 pounds
  • 1 cup wild rice cooked
  • 1 cup chopped mushrooms You can use different types of mushrooms you like
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • Salt and pepper to taste


  • Preheat your oven to 375°F (190°C).
  • In a skillet, heat olive oil over medium heat. Sauté the chopped onions until translucent, then add the minced garlic and cook for another minute.
  • Add the chopped mushrooms to the skillet and cook until they release their moisture and become tender. Season with salt, pepper, and dried thyme.
  • In a large bowl, mix the cooked wild rice with the sautéed mushroom mixture.
  • Clean and pat dry the whole chicken. Season the inside and outside with salt and pepper.
  • Stuff the chicken cavity with the wild rice and mushroom mixture.
  • Truss the chicken with kitchen twine to keep the stuffing in place.
  • Place the stuffed chicken in a roasting pan. Roast the chicken in the preheated oven for about 20 minutes per pound, or until the internal temperature reaches 165°F (74°C). This could take about 1.5 to 2 hours, depending on the size of the chicken and your specific oven.
  • Allow the chicken to rest for 10-15 minutes before carving.
Keyword Christmas, gluten free, holiday, Thanksgiving
Johanna Cleveland
About the author

Hi, I'm Kate, the creator of Happy Baking Days. I'm a food lover, recipe creator, and kitchen explorer. I have amateur baking knowledge gained from years spent in the kitchen with my grandma and mum, where I graduated slowly from dusting work surfaces with flour and licking the spatula to the finer arts of pastry and meringue. Now in my own kitchen, I put all those years of training into practice, experimenting with recipes and ingredients from around the world. Join me as I share my culinary journey and favorite recipes that make cooking a delightful experience.

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