CHICKEN AND WILD RICE CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Cook the long-grain and wild rice mixes according to the package directions. Set aside.
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
- In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.
- Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.
CHEESY CHICKEN AND WILD RICE CASSEROLE RECIPE - (5/5)
Provided by Mrs_imUnLawson
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve and enjoy.
CHEESY CHICKEN AND WILD RICE CASSEROLE
This casserole dinner has it all - chicken, Progresso® broth, wild rice and mushrooms baked in a hearty meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice as directed on package, using 2 tablespoons of the butter and 1/4 teaspoon of the salt.
- Meanwhile, in 12-inch skillet, melt remaining 1/4 cup butter over medium-high heat. Cook mushrooms, leek and garlic in butter 3 minutes, stirring occasionally, until tender. Reduce heat to medium. Stir in flour. Gradually add milk; heat to boiling. Cook 5 minutes, stirring constantly, until thickened. Remove from heat; stir in 1/2 cup of the cheese.
- In large bowl, mix cooked rice, milk mixture, chicken, broth, pepper and remaining 1/2 teaspoon salt until blended. Spoon into baking dish. Sprinkle with almonds and remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes or until thoroughly heated and cheese is melted.
Nutrition Facts : ServingSize 1 Serving
CHICKEN AND WILD RICE CASSEROLE
With chicken, wild rice and homemade croutons, a serving of this hearty casserole is sure to satisfy.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, melt 3 tablespoons butter over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender but not brown.
- Stir in flour, mixing well. Stir in half-and-half, water, sherry and seasoning packet from rice mix. Cook 5 to 6 minutes, stirring constantly, until bubbly. Stir in rice and chicken. Cook 3 to 4 minutes, stirring frequently, until mixture is thickened. Pour into baking dish.
- Meanwhile, in large bowl, toss bread cubes and almonds with 1/4 cup melted butter, using spoon. Sprinkle evenly over casserole.
- Bake uncovered 20 to 30 minutes or until topping is golden brown. Let stand 5 minutes before serving. Sprinkle with parsley.
Nutrition Facts : Calories 550, Carbohydrate 38 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 6 g, TransFat 1 g
CHICKEN AND WILD RICE CASSEROLE
A creamy chicken, wild rice, and mushroom casserole. This elegant, tasty recipe may be made in advance and baked right before company arrives! It's a real family favorite! Serve with French-style green beans or broccoli, fruit salad and French bread. That's all you need.
Provided by KITKATY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h30m
Yield 10
Number Of Ingredients 11
Steps:
- Place chicken breasts in a large pot with water, wine, salt, curry powder, onion, and celery. Cover, and bring to a boil. Reduce heat to low, and simmer for 1 hour. Remove from heat, strain (reserving broth), and refrigerate to cool. Remove chicken meat from bone, and cut into bite size pieces.
- Prepare the rice mix according to package directions. Replace the specified amount of liquid with the same amount of the reserved broth.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large bowl combine the chicken, rice, and mushrooms. Blend in the sour cream and soup. Spoon into the prepared baking dish.
- Bake at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 33.7 g, Cholesterol 87.7 mg, Fat 10.3 g, Fiber 2 g, Protein 33.8 g, SaturatedFat 4.4 g, Sodium 1325.8 mg, Sugar 3.3 g
CHICKEN AND WILD RICE BAKE
Creamy, cheesy good. Good chicken and wild rice baked casserole to feed a crowd.
Provided by Shelly
Categories Rice Casserole
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Combine rice, contents of included seasoning packet, 1 3/4 cups water, and 1 tablespoon butter in a medium saucepan. Stir well and bring to a boil. Reduce heat to medium or medium-low, and simmer, covered, for 5 minutes. Remove from heat and set aside until water is absorbed, about 5 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt remaining butter in a large skillet over medium-high heat. Add onion and saute until soft, about 5 minutes. Transfer to a large baking dish with cooked rice. Add chicken, 3 cups Cheddar cheese, condensed soup, water chestnuts, sour cream, milk, salt, and pepper and stir until well mixed. Top with bread crumbs.
- Bake in the preheated oven for 35 to 40 minutes. Sprinkle with remaining Cheddar cheese and almonds and continue to bake until cheese has melted, about 5 minutes longer.
Nutrition Facts : Calories 696.3 calories, Carbohydrate 43.4 g, Cholesterol 137.2 mg, Fat 41.1 g, Fiber 2.2 g, Protein 38.2 g, SaturatedFat 21.8 g, Sodium 1443.2 mg, Sugar 5.3 g
CHEESY CHICKEN WITH WILD RICE
This is something a little different, and a little familiar. Its actually a combination of two recipes my mom used to make growing up, Sour Cream Chicken and Chicken Broccoli Casserole. Now as an adult, these being my favorite recipes as a child, naturally wanted to make them for my husband. However, he doesnt like broccoli. and he didnt like the 'soft' texture of baked bacon, nor the dried beef found in the sour cream chicken recipe (nor the sour cream, for that matter) SO I decided to omit the broccoli, sour cream, and beef, and rather than wrap chicken breasts in a bacon strip I cut the bacon into small teeny bits. Since there was no need for a whole chicken breast now I cut them into bit sized bits like in the chicken broccoli recipe, and slapped it all together and this is what I got! He loves it, By the way, and so do the kids :D
Provided by Elijon
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil Chicken breasts (they should be at least half way cooked, but do not need to be completely done).
- preheat oven to 350 Degrees.
- Soften cream cheese in a large microwavable mixing bowl for around 15-30 seconds in the microwave, depending on your wattage. when soft, mix the cream of chicken soup, mayonnaise, cheese, garlic powder, onion powder, and pepper until smooth.
- CUT the uncooked strips of bacon into small 1/4 inch squares ( I use my cooking shears, it goes much faster than using a knife) Add the bacon pieces to the soup mixture and stir in well.
- CUT or tear the boiled chicken breasts into bite sized pieces and place in a 9x11 glass baking dish, or a glass dish of similar size (with at least 2 inches depth) Its ok if you need to do more than one layer of chicken.
- Pour the soup mixture over the chicken and smooth until even.
- Bake at 350 for about 30 minuets or until top is bubbly and cheese is melted.
- Begin cooking your Wild Rice once the casserole is in the oven (PLEASE NOTE: Cook times and water measurements will vary depending on your altitude and the type of rice you buy, be sure to consult the package for proper measurements and instructions) Rice may take between 20 and 30 minuets to cook.
- Serve over wild rice and enjoy!
Nutrition Facts : Calories 569.7, Fat 38.2, SaturatedFat 13.2, Cholesterol 138.3, Sodium 1555.3, Carbohydrate 16.3, Sugar 1.1, Protein 38.8
CONTEST-WINNING CHICKEN WILD RICE CASSEROLE
While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. -Elizabeth Tokariuk, Lethbridge, Alberta
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts : Calories 382 calories, Fat 19g fat (8g saturated fat), Cholesterol 98mg cholesterol, Sodium 878mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.
CHEESY CHICKEN & RICE CASSEROLE
Make and share this Cheesy Chicken & Rice Casserole recipe from Food.com.
Provided by 4-H Mom
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir soup, water, rice, onion powder, black pepper and vegetables in an 11" x 8" (2 quart) baking dish.
- Top with chicken.
- Season chicken as desired, cover.
- Bake at 375 degrees for 50 minutes or until chicken and rice are done.
- Top with cheese.
- Let casserole stand.
- Stir rice before serving.
Nutrition Facts : Calories 455.2, Fat 11.4, SaturatedFat 4.8, Cholesterol 89.4, Sodium 720.4, Carbohydrate 49, Fiber 5, Sugar 0.6, Protein 38.9
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- Preheat oven to 350 degrees Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.
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- Preheat the oven to 400 degrees F. Place the wild rice, carrots, onion, bell pepper, celery, garlic, and 1 teaspoon cajun seasoning in a 9x13 inch baking dish. Pour 4 cups chicken broth in the baking dish and stir. Cover tightly with foil and bake for 80 minutes.
- Meanwhile, cut the chicken breast into small bite-sized pieces. (Less than 1-inch cubes.) Sprinkle the remaining 2 teaspoons Cajun seasoning over the chicken and toss to coat. Shred the pepper jack, and cut the cream cheese into small cubes.
- Once the rice comes out of the oven, take the foil off and toss the chicken, shredded cheese, and cream cheese cubes into the baking dish. There will still be a little broth at the bottom of the baking dish. Toss well, so the cream cheese can turn the broth into a creamy sauce.
- Sprinkle the sliced almonds over the top and place the casserole back into the oven for 20-25 minutes, until the almonds are toasted and the chicken pieces are cooked through. Garnish with chopped parsley and serve warm.
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