Chicken Mushroom Wild Rice Casserole Recipes

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CHICKEN, MUSHROOM AND WILD RICE CASSEROLE



Chicken, Mushroom and Wild Rice Casserole image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 17

5 cups chicken broth
4 tablespoons unsalted butter
2 large shallots, finely diced
10 ounces cremini mushrooms, bottoms of stems trimmed, and quartered
1 clove garlic, minced
1/2 cup dry sherry
One 8-ounce bag uncooked cultivated wild rice, washed and drained
6 large sprigs fresh thyme, tied into a bundle, plus more for garnish if desired
1 bay leaf
2 teaspoons ground coriander
2 teaspoons kosher salt, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste
4 small to medium (6 1/2 to 7 1/2 ounces each) boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
1/2 cup dried cranberries
1 small lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the broth in a medium saucepan until simmering.
  • Melt the butter in an oven-safe braiser (or large cast-iron skillet with a lid or 4-quart saute pan with a lid) over medium-high heat. Add the shallots and mushrooms, tossing to coat in the butter, and cook, stirring once or twice, until golden, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sherry, allowing the pan to deglaze. Add the rice and allow it to toast and soak in the flavors of the pan. Add about 4 cups of the hot broth to the pan. Add the thyme and bay leaf. Cover the braiser and place it in the oven to bake until the rice is almost cooked, 1 hour to 1 hour and 15 minutes.
  • Meanwhile, in a small bowl, mix together the coriander, salt and pepper. Brush the chicken with the olive oil, then dust all over with the seasoning. Set aside.
  • Fluff the rice with a fork and check on doneness. It should still have some chew with some grains just starting to pop open. Stir in the cranberries. Add the remaining hot broth to keep the dish brothy. Add the chicken breasts to the braiser, laying them at an angle so that most of the chicken is submerged in the rice. Shingle the lemon slices in between the chicken breasts. Cover and bake for 20 to 25 minutes. Uncover and continue to cook until the chicken registers an internal temperature of 165 degrees F, about another 10 minutes. Top with the parsley or thyme before serving.

CHICKEN AND WILD RICE CASSEROLE



Chicken and Wild Rice Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 13

Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben's
1 cup (2 sticks) unsalted butter, plus more for greasing dish
16 ounces fresh mushrooms, sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid)
1 small onion, chopped
1/2 cup all-purpose flour
3 cups chicken broth
3 cups half-and-half
4 cooked boneless, skinless chicken breast halves, diced
1 cup toasted slivered almonds, coarsely chopped
1/2 cup sliced pimientos
1/4 cup chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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.

CHICKEN, MUSHROOM & WILD RICE CASSEROLE RECIPE - (4.6/5)



Chicken, Mushroom & Wild Rice Casserole Recipe - (4.6/5) image

Provided by á-25010

Number Of Ingredients 16

2 cups water
1/2 cup wild rice
2 pounds chicken breasts, boneless, skinless, trimmed
2 tablespoons extra-virgin olive oil
2 leeks, chopped and rinsed
1 1/2 pounds mushrooms, sliced
1 cup dry sherry
1/4 cup all-purpose flour
2 cups low-fat milk
1/2 cup Parmesan cheese, grated
1/2 cup sour cream, reduced-fat
1/3 cup flat-leaf parsley, chopped
1 teaspoon salt
1/2 teaspoon ground pepper, freshly
2 cups green beans, French-cut; frozen
1/2 cup almonds, sliced

Steps:

  • 1.Combine water and rice in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until tender, 35 to 40 minutes. Drain. 2.Meanwhile, place chicken in a large skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board and let cool. 3.Heat oil in a Dutch oven or large high-sided skillet over medium heat. Add leeks and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 12 to 14 minutes. Add sherry, increase heat to high and cook until most of the liquid has evaporated, 5 to 7 minutes. Sprinkle the vegetables with flour and stir to coat. Add milk; bring to a simmer and cook for 1 minute, stirring. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from the heat. 4.Preheat oven to 350°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray. 5.Cut the chicken into bite-size pieces. Spread the rice in an even layer in the prepared baking dish. Top with the chicken, then green beans. Pour the sauce over the top and spread evenly. Sprinkle with almonds. 6.Bake the casserole until it is bubbling and the almonds are golden brown, about 30 minutes. Let stand for 10 minutes before serving.

CONTEST-WINNING CHICKEN WILD RICE CASSEROLE



Contest-Winning Chicken Wild Rice Casserole image

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

1 small onion, chopped
1/3 cup butter
1/3 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 cup half-and-half cream
4 cups cubed cooked chicken
4 cups cooked wild rice
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 jar (4 ounces) diced pimientos, drained
1 tablespoon minced fresh parsley
1/3 cup slivered almonds

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.

CHICKEN, MUSHROOM AND WILD RICE BAKE



Chicken, Mushroom and Wild Rice Bake image

This hearty casserole recipe has it all - chicken, mushrooms, wild rice and Progresso® broth baked into a delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 11

1 box (6.2 oz) fast-cooking long-grain and wild rice mix (with seasoning packet)
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
2 tablespoons vegetable oil
2 packages (4 oz each) fresh gourmet blend mushrooms
1 large onion, chopped (1 cup)
1 can (10 3/4 oz) condensed cream of chicken with herbs soup
3/4 cup milk
1/2 cup sour cream
1 teaspoon chopped fresh thyme leaves
3 cups chopped cooked chicken
1/2 cup sliced almonds, toasted

Steps:

  • Heat oven to 325°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice as directed on package, using broth for liquid. Let stand 5 minutes.
  • Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook mushrooms and onion in oil 5 minutes, stirring occasionally, until onion is tender. Stir in soup, milk, sour cream and thyme until blended. Stir in chicken and cooked rice. Spoon mixture into baking dish. Sprinkle with almonds.
  • Bake uncovered 30 minutes or until hot and bubbly.

Nutrition Facts : Calories 416, Carbohydrate 34 g, Fat 3, Fiber 3 g, Protein 31 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1069 mg

CHICKEN AND WILD RICE CASSEROLE



Chicken and Wild Rice Casserole image

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

3 pounds bone-in chicken breast halves, with skin
1 cup water
1 cup dry white wine
1 ½ teaspoons salt
1 teaspoon curry powder
1 onion, sliced
1 cup chopped celery
2 (6 ounce) packages long grain and wild rice mix
1 (16 ounce) can sliced mushrooms, drained
1 cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup

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

WILD RICE MUSHROOM CASSEROLE



Wild Rice Mushroom Casserole image

"My daughter is a vegetarian, so I'm always looking for meatless dishes she'd enjoy," says Vicki Schrupp. The Little Falls, Minnesota cook beefs up the taste of her creamy rice dish with sauted veggies and chicken broth.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 3 servings.

Number Of Ingredients 9

1/2 cup uncooked wild rice
1 cup chicken broth
1/2 cup water
1 celery rib, sliced
1 small onion, chopped
1/2 cup sliced fresh mushrooms
2 teaspoons butter
2/3 cup condensed cream of mushroom soup, undiluted
1/8 teaspoon salt

Steps:

  • In a small saucepan, bring rice, broth and water to a boil. Reduce heat; cover and simmer 45-50 minutes or until rice is tender and liquid is absorbed., Preheat oven to 350°. In a large nonstick skillet, saute celery, onion and mushrooms in butter until tender. Stir in soup, salt and rice; transfer to a 3-cup baking dish coated with cooking spray. Cover and bake 25-30 minutes or until heated through.

Nutrition Facts : Calories 188 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 708mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

CHICKEN MUSHROOM AND WILD RICE CASSEROLE



Chicken Mushroom and Wild Rice Casserole image

Make and share this Chicken Mushroom and Wild Rice Casserole recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 18

1 1/2 tablespoons butter
1/4 teaspoon curry powder
1/2 onion, halved
1/4 cup carrot, chopped (1/2 carrot)
1/2 cup celery, sliced (1 1/2 stalks)
1 garlic clove, minced
1/2 cup water
1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs skinless boneless turkey breasts, cut into bite-sized pieces
1/8 teaspoon black pepper
1/4 teaspoon poultry seasoning
1 (6 1/4 ounce) package wild rice mix (such as Uncle Ben's long grain and wild rice blend)
1 cup chicken broth (approx.)
2 1/2 tablespoons butter
1 (4 ounce) can mushrooms, sliced
1 (14 ounce) can quartered artichoke hearts, drained
1 cup sour cream
8 ounces cream of mushroom soup (3/4 can)
1/4 teaspoon salt (or to taste)

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.

Nutrition Facts : Calories 465, Fat 20.1, SaturatedFat 10.9, Cholesterol 103, Sodium 849.5, Carbohydrate 36.5, Fiber 6, Sugar 3.2, Protein 36.4

CHICKEN, MUSHROOM & WILD RICE CASSEROLE



Chicken, Mushroom & Wild Rice Casserole image

In Minnesota, chicken, mushrooms and wild rice are often bound together in a casserole with cream of mushroom soup. We forgo the sodium-rich canned soup and make a light, creamy sauce that gets depth of flavor from dry sherry and Parmesan cheese. If you already have cooked chicken, use 4 cups and skip Step 2.

Provided by Jessie Price

Categories     Healthy Casserole Recipes

Time 1h45m

Number Of Ingredients 16

2 cups water
½ cup wild rice
2 pounds boneless, skinless chicken breasts, trimmed
2 tablespoons extra-virgin olive oil
2 leeks, chopped and rinsed
1 ½ pounds mushrooms, sliced
1 cup dry sherry (see Note)
¼ cup all-purpose flour
2 cups low-fat milk
½ cup grated Parmesan cheese
½ cup reduced-fat sour cream
⅓ cup chopped flat-leaf parsley
1 teaspoon salt
½ teaspoon freshly ground pepper
2 cups frozen French-cut green beans
½ cup sliced almonds

Steps:

  • Combine water and rice in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until tender, 35 to 40 minutes. Drain.
  • Meanwhile, place chicken in a large skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board and let cool.
  • Heat oil in a Dutch oven or large high-sided skillet over medium heat. Add leeks and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 12 to 14 minutes. Add sherry, increase heat to high and cook until most of the liquid has evaporated, 5 to 7 minutes. Sprinkle the vegetables with flour and stir to coat. Add milk; bring to a simmer and cook for 1 minute, stirring. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from the heat.
  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
  • Cut the chicken into bite-size pieces. Spread the rice in an even layer in the prepared baking dish. Top with the chicken, then green beans. Pour the sauce over the top and spread evenly. Sprinkle with almonds.
  • Bake the casserole until it is bubbling and the almonds are golden brown, about 30 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 25.8 g, Cholesterol 75.8 mg, Fat 13.4 g, Fiber 3.9 g, Protein 33.6 g, SaturatedFat 3.8 g, Sodium 489.8 mg, Sugar 6.6 g

DELIGHTFUL CHICKEN, MUSHROOM, AND WILD RICE CASSEROLE



Delightful Chicken, Mushroom, and Wild Rice Casserole image

This casserole is heavenly! It has the most wonderful flavor! This one is best if you cook the chicken, rather than buy pre-cooked chicken or use leftovers, because you cook the rice in the broth, which is the secret to the delicious flavor. I got this recipe off of another site and everyone that I have served it to just loves it!

Provided by Helping Hands

Categories     Chicken Breast

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs chicken breast halves
1 can cream of mushroom soup, 10.75 oz
1 cup water
1 cup sour cream
1 cup cooking white wine
1 can sliced mushrooms, 16 oz,drained
1/2 teaspoon salt
1 teaspoon curry powder
1 cup chopped celery
1 medium onion, sliced
2 (6 ounce) packages long grain and wild rice blend

Steps:

  • Mix water, onion, celery, wine, salt, and curry powder in large saucepan.
  • Add chicken breasts.
  • Cover and bring to a boil.
  • Turn down heat and simmer for one hour.
  • Remove from heat and strain.
  • Reserve broth.
  • Place chicken in fridge to cool.
  • Cut chicken into bite-size pieces.
  • Prepare the rice according to package directions, replacing water with reserved broth.
  • Preheat oven to 350 degrees.
  • Mix chicken, mushrooms, and rice in bowl.
  • Blend in soup and sour cream.
  • Mix well.
  • Lightly grease or spray a 9 x 13 baking dish.
  • Spoon mixture into dish.
  • Cook for one hour.
  • NOTE: If mixture is chilled before cooking, allow to stand at room temp for 30 mins before baking.

WILD RICE MUSHROOM CASSEROLE



Wild Rice Mushroom Casserole image

Or wild rice hot dish, as us mid-westerners say! This recipe has been a holiday family tradition for years. Not low on calories, but it is worth it!

Provided by katydid31

Time 3h

Yield 12

Number Of Ingredients 11

1 cup uncooked wild rice
6 tablespoons butter, divided
1 pound sliced fresh mushrooms
½ medium onion, chopped
¾ cup uncooked white rice
½ cup freshly grated Parmesan cheese, divided
3 cups chicken broth
1 ½ cups heavy cream
½ cup slivered almonds
2 teaspoons salt
¼ teaspoon ground black pepper

Steps:

  • Cover wild rice with boiling water and soak for 1 hour. Drain.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  • Melt 1 tablespoon butter in a large skillet over medium heat; stir in mushrooms and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Combine soaked wild rice and uncooked white rice in a bowl. Add mushroom-onion mixture and 1/4 cup Parmesan cheese. Add chicken broth, cream, almonds, salt, and pepper; stir to combine. Transfer to the prepared baking dish and cover with foil.
  • Bake in the preheated oven for 1 1/2 hours. Remove foil, dot with remaining butter, and sprinkle with Parmesan cheese.
  • Increase the oven temperature to 425 degrees F (220 degrees C).
  • Bake casserole until cheese and butter have melted, about 5 more minutes.

Nutrition Facts : Calories 299.8 calories, Carbohydrate 23.1 g, Cholesterol 60.5 mg, Fat 20.5 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 11.3 g, Sodium 785.8 mg, Sugar 1.7 g

CHICKEN, MUSHROOM, & WILD RICE CASSEROLE



CHICKEN, MUSHROOM, & WILD RICE CASSEROLE image

Categories     Chicken     Bake

Yield 10 servings

Number Of Ingredients 8

3 pounds bone-in chicken breast halves, with skin
1 cup water
1 cup dry white wine
1 packet of dry onion soup mix
2 (6 ounce) packages long grain and wild rice mix
1 (16 ounce) can sliced mushrooms, drained
1 cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup

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. Note: If the mixture is refrigerated before baking, let stand at room temperature for 30 minutes, then bake.

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From theseasonedmom.com


CREAMY CHICKEN CASSEROLE WITH MUSHROOMS AND WILD RICE
2016-09-30 Preheat oven to 350F. In the bottom of the baking dish, stir together the rice and seasoning packet. Place the chicken breasts on top and season with garlic salt. Top with mushrooms. In a small bowl, stir together the melted butter, soup, sour cream and wine. Pour over chicken and rice. Sprinkle the top with paprika.
From gogogogourmet.com


CHICKEN "WILD RICE" CASSEROLE - COMFORTABLE FOOD
2021-11-25 Step 7. When the wild rice is cooked, drain it well, then stir into the chicken mixture. Make sure the rice is well incorporated with the mixture. Step 8. Grease your casserole or baking dish and spread the rice mixture over the dish. Step 9. In a small bowl, add breadcrumbs, parmesan cheese, and melted butter.
From comfortablefood.com


CHICKEN WILD RICE CASSEROLE RECIPE - PINCH OF YUM
2014-12-10 Chop the onion, carrots, and celery. Place in a large baking dish. Add the wild rice and the broth. Cover tightly with foil. Bake for 1 hour 15 minutes. When the rice is almost done, melt four tablespoons butter in a small saucepan over medium heat. Add the flour, salt, and poultry seasoning and cook for one minute.
From pinchofyum.com


CHICKEN, MUSHROOM AND WILD RICE CASSEROLE VIDEO - WOMAN'S DAY
2013-03-08 The Casserole Queens Cook a Chicken, Mushroom and Wild Rice Casserole. Watch WD's food columnists Crystal Cook and Sandy Pollock, aka the Casserole Queens, whip up a scrumptious dish perfect for ...
From womansday.com


MUSHROOM SOUP CHICKEN & RICE CASSEROLE - THE KITCHEN MAGPIE
2020-09-02 Instructions. Preheat your oven to 400 °F. Whisk together the rice, soup, water and soup mix until the lumps in the soup are smoothed out and mixed in. Pour into a large buttered 9x13 or deep large lidded casserole dish. Place your chicken pieces on top of the rice.
From thekitchenmagpie.com


CHICKEN AND WILD RICE CASSEROLE RECIPE - GAVIN KAYSEN | FOOD
Step 1. In a large, deep skillet, heat 2 tablespoons of the oil until shimmering. Add half of the mushrooms and cook over moderately high heat, undisturbed, until browned on the bottom, 5 …
From foodandwine.com


CHICKEN-RICE-MUSHROOM-ONION CASSEROLE - RECIPES | COOKS.COM
2022-06-24 Place chicken in a large pot, generously ... Add the quartered onion, carrot, celery and the ... cook the wild rice according to package directions. You ... and drain the mushrooms, reserving the liquid.When ... salt. Turn into casserole and store in refrigerator until ... 30-45 minutes. Serves 6.
From cooks.com


CHEESY CHICKEN WILD RICE CASSEROLE - A SPICY PERSPECTIVE
2016-03-25 Instructions. 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.
From aspicyperspective.com


CHICKEN-AND-WILD RICE CASSEROLE RECIPE | SOUTHERN LIVING
Step 1. Preheat oven to 350°F. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through. Advertisement. Step 2. Prepare rice mixes according to package directions. Step 3. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions.
From southernliving.com


ONE PAN AUTUMN CHICKEN AND WILD RICE CASSEROLE.
2017-10-18 Preheat the oven to 400 degrees F. 2. Melt the butter and olive oil in a large, oven safe skillet over medium heat. Add the onion and cook for 5-8 minutes, stirring often until the onion is soft. Season with salt and pepper. Add the garlic, the cremini mushrooms and the wild mushrooms, cook another 5 minutes or until the mushrooms are caramelized.
From halfbakedharvest.com


CHICKEN AND WILD RICE WITH MUSHROOM CASSEROLE (GLUTEN FREE, …
2018-10-03 Simmer mixture until rice is cooked, about 50 minutes. Preheat oven to 400 F. Remove Dutch oven from heat and stir spinach into the rice and chicken mixture; top with Parmesan cheese and goat cheese, if using. Bake in the preheated oven until cheese melts and starts to brown around the edges, about 15 minutes.
From cookswithsoul.com


CHICKEN AND WILD RICE CASSEROLE - LIFE MADE SIMPLE
2016-11-28 Preheat the oven to 350 degrees. Add the wild rice, onion, garlic, carrots, celery, chicken broth, salt, Italian seasoning, paprika, black pepper and thyme to a 9x13-inch casserole dish. Cover tightly with aluminum foil and place into the oven to bake for 1 hour and 20 minutes. At the 1 hour mark, in a large skillet set over medium-high heat ...
From lifemadesimplebakes.com


CHICKEN WILD RICE CASSEROLE WITH GRUYERE - THE PIONEER WOMAN
2016-01-18 In a large pot over medium to medium-high heat, melt 4 tablespoons of the butter. Add the mushrooms, onion, carrots, and celery. Stir occasionally until the onions are translucent and the carrots are softened, about 10–15 minutes. Stir in the garlic and cook for 2 minutes more. Preheat oven to 375°F.
From thepioneerwoman.com


CHICKEN AND WILD RICE CASSEROLE - SPEND WITH PENNIES
2021-09-27 Ingredients and Variations. RICE: Wild rice mixtures can vary in both the types of rice in the mixture and the cooking time. For this reason, the rice is pre-cooked to ensure a perfect casserole every time. CHICKEN: Boneless, skinless chicken breasts are quickly browned before adding to the mixture. If you have leftover rotisserie chicken or cooked …
From spendwithpennies.com


SLOW-COOKER CHICKEN AND WILD RICE CASSEROLE - TODAY.COM
2022-02-17 Add the shallot, celery, rice, mushrooms, parsley, salt, garlic powder, and paprika, then pour in the milk and chicken broth. Stir the ingredients together, then add the chicken. Cover the slow ...
From today.com


CHICKEN AND WILD RICE SOUP RECIPE
2022-06-21 Sautee for 3 minutes on medium heat. Add the rest of the vegetables, the rice, the chicken stock, and milk and mix well. Add the bay leaves and the sprigs of thyme and the salt. Close the lid and cook on high pressure for 5 minutes. Once it has finished, do a natural release for 5 minutes and then do a quick release.
From lemonsforlulu.com


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