Cheesy Chickenturkey And Wild Rice Casserole Recipes

CHEESY WILD RICE AND TURKEY CASSEROLE

Steps:

• Heat oven to 350°F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, mix white rice and wild rice; spread evenly over bottom.
• In large bowl, mix turkey, cheese, milk, bell peppers, eggs, salt and pepper. Spoon over rice.
• Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is lightly browned. Sprinkle with parsley. Let stand 5 minutes before serving.

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.

CHEESY CHICKEN & WILD RICE CASSEROLE

Steps:

• Cook rice mix according to package directions.
• Saute onion seasoning blend in butter in skillet until tender.
• Combine all ingredients and bake (uncovered) in 1-1/2-quart casserole at 350 degrees F until hot throughout, 30-40 minutes.

CHEESY CHICKEN/TURKEY AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350.
• Prepare rice mix according to directions, set aside.
• Melt butter in large skillet over medium heat, add onions and celery. Saute 10 minutes.
• Stir in rice, chicken, 1 1/2 cups cheese, soup and next 4 ingredients.
• Spoon mixture into lightly greased 11x7 dish or 2 quart casserole dish.
• Top casserole evenly with breadcrumbs/panko crumbs.
• Bake at 350 for 25 minutes. Sprinkle with remaining cheese and bake for 5 minutes.

CHEESY CHICKEN AND WILD RICE CASSEROLE

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.

CHEESY CHICKEN AND WILD RICE CASSEROLE RECIPE - (5/5)

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.