Chicken Wild Rice Hotdish Recipes

CONTEST-WINNING CHICKEN WILD RICE CASSEROLE

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.

CHICKEN AND WILD RICE CASSEROLE

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.

WILD RICE CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan.
• In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.
• Cover, and bake in the preheated oven 30 minutes.
• While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.

EASY CHICKEN AND WILD RICE HOT DISH

Steps:

• Empty contents of Rice a Roni box, 2 tblsps. butter, seasoning packet,.
• 1 2/3 cup water, bay leaf and chicken broth base into large frying pan. Bring to a boil, stir and cover. Turn heat to low. Cook 25 minutes.
• Remove bay leaf.
• Pour into large bowl and cover. Set aside.
• Preheat oven 375*.
• In frying pan, heat 2 tblsp. butter. Add chopped green onions, celery, salt and pepper. Saute until slightly golden.
• Stir in flour, evaporated milk, water. Wisk until mixed and creamy, about five minutes. Take off heat.
• Add sour cream, thyme, nutmeg. Mix.
• Add vegetable cream, chicken, half of the cheese to bowl.
• Coat 9 X 13 pan with remaining butter. Pour rice chicken cheese mix into.
• pan. Top with remaining cheese. Bake 25 minutes.
• Shake crackers in bag with olive oil.rack.
• Take out of oven, add crackers to the top. Bake 15 minutes until golden.
• Note: This dish can be baked without crackers. Then reheated with crackers on top, until hot and browned.

CHICKEN WILD RICE HOTDISH

Steps:

• Preheat the oven to 375 degrees F.
• In a medium saucepan, combine the wild rice, 1/4 teaspoon salt and 2 cups water and bring to a boil over high heat. Reduce the heat to a simmer, cover and cook until al dente, about 30 minutes. Drain the rice and set it aside.
• In a large pot, melt the butter over medium-high heat. Add the carrots, celery, onion and a pinch of salt and cook until the vegetables are softened, 12 to 15 minutes. Stir in the flour and cook for 1 minute. Mix together the chicken stock and cream in a measuring cup. Add a third of the stock mixture to the pot and cook until thickened slightly, 3 to 4 minutes. Stir in another third of the mixture and cook another minute or two. Add the remaining third and cook until thickened, 3 to 4 minutes. The soup should coat the back of a spoon. Add the rosemary, black pepper and salt to taste. Taste and adjust the seasoning as desired.
• Mix the butter crackers and olive oil in a bowl. Set aside.
• In a 9-by-13-inch casserole dish, spread a third of the soup on the bottom of the dish. Spread half of the rice on top of the soup and follow with half of the shredded chicken spread across the rice. Repeat the layers, then top with the remaining third of the soup mixture. Top with the butter cracker mixture. Bake until bubbly, about 45 minutes. If the cracker topping is getting too browned, cover with foil.
• Garnish with chopped parsley and serve with ketchup on the side!

CHICKEN RICE HOT DISH

Steps:

• In a small saucepan, saute celery and onion in butter. Add broth, carrot, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Stir in chicken and parsley. Cover and simmer 5-10 minutes longer or until the rice and vegetable are tender.

CHICKEN WILD RICE CASSEROLE SUPREME

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the rice according to the package directions.
• Place the cut up chicken breasts in the bottom of a greased 13x9-inch casserole dish.
• Combine the rice with all of the remaining ingredients (except the cheese).
• Spoon the rice mixture around the chicken breasts.
• Sprinkle the cheese on the chicken and rice.
• Cover and bake for 30 minutes.
• Remove the cover and cook 15 minutes more, or until the cheese is brown and bubbly and the chicken is cooked through.