Casserole Of Chicken Or Turkey Rice And Mushrooms Recipes

CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE

Steps:

• Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.

DELICIOUS CHICKEN AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer to a casserole baking dish.
• Place cremini mushrooms, oyster mushrooms, shiitake mushrooms, and garlic in the same skillet; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
• Pour sauce over chicken in the casserole dish; stir gently to combine. Cover with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.

CREAMY CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.
• Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.
• Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.

TURKEY RICE CASSEROLE

Steps:

• In a 2-qt. microwave-safe dish, combine the onion, celery and butter. Cover and microwave on high for 1-1/2 to 3 minutes or until butter is melted. Stir in milk. Cover and cook on high for 3-5 minutes or until milk is steaming (do not boil). Stir in rice. Cover and let stand for 2 minutes., Add the turkey, soup, stuffing cubes, chilies and 1/2 cup cheese. Cover and microwave on high for 3-6 minutes or until heated through, stirring once. Sprinkle with remaining cheese. Cover and let stand for 5 minutes.

CHEESY TURKEY RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Combine cooked rice, turkey, evaporated milk, Monterey Jack cheese, Cheddar cheese, mixed vegetables, onion, chopped green chiles, eggs, cilantro, and butter in a large bowl, stirring until thoroughly mixed. Pour into prepared casserole dish.
• Bake in the preheated oven until casserole is set and top is golden brown, 45 to 50 minutes.

EASY CHICKEN-MUSHROOM AND RICE CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a large bowl stir all ingredients together (except the shredded cheese or cornflake crumbs) mix well to combine, then season with salt and black pepper and a pinch of cayenne pepper (if using).
• Transfer to the prepared baking dish.
• Sprinkle with about 1/3 cup Parmesan cheese then cornflake crumbs.
• Bake for about 25-30 minutes or until hot and bubbly (if topping with shredded cheese, add on the last 5 minutes of baking).

CREAMY TURKEY & RICE CASSEROLE (CHICKEN, TOO)

Steps:

• Prepare rice as instructed on package.
• In skillet, brown turkey in 1/2 tablespoon of olive oil, drizzling it evenly over turkey. Your meat shouldn't be chunky (small pieces). Place in large mixing bowl.
• In same skillet, add remaining olive oil, sherry and sauté onion, green pepper, and garlic until tender.
• In sm-medium bowl, mix together sour cream, mayo, ground pepper, parsley, Worcestershire sauce and hot sauce.
• Combine soup mixture into large bowl with meat mixture and mix well.
• Stir rice into meat mixture until covered well (don't overwork the rice - prevents mushy results).
• Spray oil over an oblong casserole dish and pour mixture evenly into dish.
• Sprinkle grated cheese evenly over top of mixture.
• Bake COVERED for 40-45 minutes until bubbly.
• Before adding cheese, if you think your mixture looks a little dry, evenly pour 3-6 tablespoons of cream or milk over the top. Fork a few tiny openings for cream to work its way down into casserole dish.

EASY CREAMY CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a deep 9x13-inch (or larger) baking dish with cooking spray.
• Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl.
• Spread rice on the bottom of the prepared baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, being careful it doesn't overflow. Sprinkle Cheddar cheese over top to cover.
• Bake in the preheated oven until chicken is cooked through and cheese is nicely browned, 60 to 75 minutes, depending on size of chicken cubes. Remove from the oven and cool for about 10 minutes before serving.

EXOTIC CHICKEN AND RICE CASSEROLE

Steps:

• Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
• Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
• Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
• Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
• Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
• While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
• Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.

CHICKEN-RICE CASSEROLE

Steps:

• Heat oven to 350°.
• Melt margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
• Pour into ungreased 2-quart casserole or square baking dish, 8x8x2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley sprig if desired.

HEARTY TURKEY AND MUSHROOM CASSEROLE

Steps:

• Heat oil in a medium saucepan over medium heat.
• Add onions and cook 5 minutes, until softened.
• Add garlic and cook 1 minute.
• Stir in rice.
• Slowly add chicken broth, water and sage.
• Bring mixture to a boil.
• Reduce heat to low; cover and simmer 40 minutes.
• Meanwhile, melt 1 tablespoon (3 tsp) of the butter in large nonstick skillet over medium-high heat.
• Add mushrooms and cook until tender and liquid has evaporated, 10 minutes.
• Stir in salt and pepper.
• Heat oven to 400 degree F.
• Grease bottom of shallow 2-quart baking dish with remaining 1 teaspoon butter.
• Spoon rice into dish and top evenly with turkey.
• Spoon mushrooms over turkey.
• Whisk together soup and wine in bowl; pour over top of mushrooms.
• Bake casserole until sauce is hot, 25 to 30 minutes.
• (If top becomes too dark, cover loosely with foil during last 15 minutes of baking.) Sprinkle top with parsley.
• Makes 6 servings.

BAKED RICE WITH CHICKEN AND MUSHROOMS

Steps:

• Put chicken pieces on a baking sheet and season generously with salt and pepper. Set aside. Heat oven to 350 degrees.
• Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat. Add onions and cook, stirring, until nicely browned, 8 to 10 minutes, then season with salt. Add chicken, thyme sprig and bay leaf, and continue to cook, stirring, for 2 minutes more.
• Add wine and simmer briskly until reduced by half, about 5 minutes.
• Add rice and a large handful of mushrooms and stir to combine. (Reserve most of the mushrooms for garnish.) Add broth and bring to a simmer. Check broth for seasoning and adjust.
• Cover pot and cook for 10 minutes over medium heat. Transfer pot to oven and bake for 20 minutes. Finally, remove from oven and let rest for 10 minutes off heat.
• While rice is baking, sauté remaining mushrooms: Melt butter in a large skillet over high heat. Add mushrooms, season with salt and pepper and cook, rapidly stirring, until they have softened and browned, 5 to 7 minutes. Add peas, if using, and heat through. Turn off heat, then add reserved chopped thyme, the garlic and the parsley. Toss to coat well.
• Fluff rice, then top with sautéed mushrooms and serve.

RICE TURKEY CASSEROLE

Steps:

• In a large saucepan, bring broth to a boil; add the wild rice. Cover and simmer for 25 minutes. Add the long grain rice; simmer 25 minutes longer or until tender., In a large skillet, saute the mushrooms, broccoli, onion, carrot and celery in oil until tender. Add the turkey, pimientos, salt, marjoram and oregano. Stir in the rice., In a large saucepan, combine the flour, milk and wine until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the Swiss cheese and 1 cup cheddar cheese until melted. Add to turkey mixture., Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheddar cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

CASSEROLE OF TURKEY WITH RICE

Steps:

• Sauté the onions in butter until just tender. Add the mushrooms, and sauté for 2 minutes or so. Combine in a casserole with the turkey, ham, stuffing, parsley, thyme, salt, and pepper.
• Add an additional tablespoon of fat and the curry powder to the skillet used for sautéing the onions and lightly sauté the rice. Add to the casserole and pour in the hot broth. Place in a preheated 375°F. oven to cook until rice is tender and the liquid is absorbed. Add more heated broth if necessary to finish cooking the rice.

CHICKEN MUSHROOM AND WILD RICE CASSEROLE

Steps:

• Melt butter over medium heat; sauté onion, carrot, celery, and garlic in butter with curry powder until vegetables are tender (3-5 minutes).
• Add the water, chicken, pepper, and poultry seasoning; bring to a boil.
• Reduce heat to low, and simmer, covered, until chicken is tender (40 minutes).
• Preheat oven to 350°F.
• Remove the chicken and vegetables to a lightly greased 2-quart casserole or baking pan, and cook rice according to package directions in the broth remaining in the skillet (subbing broth for the water called for in the package directions; you'll need to add a cup or so of broth or water to get to the amount listed) (25 minutes).
• In another skillet, melt butter, and sauté mushrooms and artichokes until tender (10 minutes).
• Combine rice, mushroom/artichoke mixture, sour cream, soup, and salt with chicken/veg mixture in casserole.
• Bake, covered, for 20-25 minutes.

CASSEROLE OF CHICKEN (OR TURKEY), RICE, AND MUSHROOMS

Steps:

• Preheat oven to 375°.
• Lightly butter a 2 1/2 quart casserole; set aside.
• Melt 1 tbs butter in a large heavy skillet over medium heat, add mushrooms, and cook, stirring often, 8-10 minutes until juices evaporate.
• With slotted spoon, transfer mushrooms to a small bowl; add wine, toss lightly, and set aside.
• Add remaining butter to skillet and stir-fry onion 6-8 minutes until lightly browned.
• Blend in flour, salt, pepper, thyme, and sage, and when smooth, add broth gradually, stirring briskly to incorporate flour.
• Mix in half-and-half and cook, stirring constantly, 3-5 minutes until mixture boils and thickens.
• Taste for salt and pepper and adjust as needed.
• Return mushrooms to skillet along with any wine in bowl, then mix in cooked rice and diced chicken.
• Transfer to casserole, spreading to edge, and top with pecans.
• Slide onto middle oven rack and bake, uncovered about 25 minutes until bubbling and lightly browned.
• Serve hot with baby green peas, butter beans, or asparagus or broccoli.