Chicken And Wild Rice Casserole Recipes

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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

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.

CHEESY CHICKEN AND WILD RICE CASSEROLE



Cheesy Chicken and Wild Rice Casserole image

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

1 package (2 3/4 oz) instant simmer-and-serve wild rice
6 tablespoons butter or margarine
3/4 teaspoon salt
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1/2 cup sliced leek
1 clove garlic, finely chopped
2 tablespoons Gold Medal™ all-purpose flour
2 cups milk
4 oz Gruyère cheese, shredded (1 cup)
3 cups shredded cooked chicken
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon freshly ground pepper
1/2 cup sliced almonds, toasted

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



Chicken and Wild Rice Casserole image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

3 cups cooked, chopped chicken breasts
1 package quick cooking wild rice, cooked according to package directions
1 package frozen French green beans, thawed and drained
2 tablespoons butter
1/2 cup chopped onion
3 tablespoons flour
1 cup chicken stock
1/2 cup cream or milk
1/2 cup grated parmesan cheese
1/4 cup slivered almonds

Steps:

  • Preheat oven to 350 degrees. In a buttered casserole dish. Combine chicken, cooked rice and green beans. In a saucepan melt butter over medium high heat. Stir in onions and cook for 1 minute. Stir in flour and cook for 1 minute. Whisk in chicken stock and bring to a simmer. Whisk in cream or milk and return to a simmer. When sauce has thickened pour over mixture in casserole dish. Sprinkle with parmesan and almonds and bake for 30 minutes.

CHICKEN AND WILD RICE CASSEROLE



Chicken and Wild Rice Casserole image

I got this recipe from a work luncheon. I used Kraft mayo because I like the taste of Kraft over Hellman's. Use the one you like because you can taste the mayo a little bit. This makes great leftovers to take for lunch the next day...one of the few leftover dishes my husband will eat! Often I will cook this on a Sunday evening so when I come home from work on Monday dinner is ready.

Provided by love to cook 1147866

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

1 rotisserie-cooked chicken, deboned
1 (8 ounce) can drained water chestnuts (sliced or chopped)
2 cans of drained French style green beans
1 (10 3/4 ounce) cream of celery soup
1 cup mayonnaise
1 (6 ounce) box uncle ben's long grain and wild rice blend (prepared using package directions)
1 cup grated cheddar cheese (I use medium or mild)

Steps:

  • Mix all ingredients in a large bowl.
  • Bake in a 9 X 13 pan uncovered for 40 minutes at 300 degrees.

Nutrition Facts : Calories 557.7, Fat 35.3, SaturatedFat 10.3, Cholesterol 123.3, Sodium 910.1, Carbohydrate 26.2, Fiber 3.5, Sugar 5.9, Protein 34.5

CREAMY CHICKEN AND WILD RICE CASSEROLE



Creamy Chicken and Wild Rice Casserole image

Looking for a delicious recipe for dinner tonight? Then check out this easy-to-bake creamy chicken, veggies and wild rice casserole.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h55m

Yield 4

Number Of Ingredients 13

2/3 cup uncooked wild rice
1 2/3 cups water
2 tablespoons water
1 medium stalk celery, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 small red or green bell pepper, chopped (1/2 cup)
1 cup sliced mushrooms (about 3 oz)
1 can (10 3/4 oz) condensed cream of chicken soup
3/4 cup milk
1 cup cut-up cooked chicken
3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 can (8 oz) sliced water chestnuts, drained

Steps:

  • Cook wild rice in 1 2/3 cups water as directed on package, drain if necessary.
  • Heat oven to 350°F. In 2-quart saucepan, heat 2 tablespoons water to boiling. Cook celery, onion, bell pepper and mushrooms in water, stirring frequently, until crisp-tender; remove from heat.
  • Stir in soup and milk. Stir in cooked wild rice and remaining ingredients. Spoon into ungreased 2-quart casserole.
  • Cover; bake 30 to 40 minutes or until hot and bubbly.

Nutrition Facts : Calories 320, Carbohydrate 42 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 5 g, TransFat 0 g

CHICKEN AND WILD RICE CASSEROLE SUPREME



Chicken and Wild Rice Casserole Supreme image

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

Provided by BecR2400

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

3 cups cooked chicken breasts, cut into 1/2 inch pieces
1 (6 ounce) package long grain and wild rice blend (Uncle Ben's Original Recipe)
1/2 cup onion, chopped
1 (4 ounce) can sliced mushrooms, drained
1 (8 ounce) can sliced water chestnuts, drained and chopped fine
1 (10 3/4 ounce) can cream of celery soup
2 (14 ounce) cans French style green beans, drained
1 (2 ounce) jar chopped pimiento, drained
1/4 teaspoon black pepper
2 tablespoons snipped parsley
1 -2 tablespoon fresh lemon juice (juice from 1/2 lemon)
1/2 cup mayonnaise
1/4 cup sliced almonds
1 1/2 cups seasoned stuffing mix
1/2 cup butter, melted

Steps:

  • Preheat oven to 350 degrees F.
  • Cook rice according to package directions, adding the chopped onion in to the pot during the last few minutes of cooking time.
  • In a buttered 13 x 9 inch baking dish, stir together the rice & onion mixture, the chicken, mushrooms, chestnuts, soup, beans, pimiento, pepper, parsley, lemon juice, mayonnaise, and sliced almonds.
  • Spoon the topping mixture evenly over the casserole.
  • Bake uncovered at 350 degrees for 35 to 45 minutes, until hot and bubbly.
  • Note: Also good using 1 1/2 cups shredded sharp cheddar cheese as a topping (in place of the stuffing mixture), add the cheese during the last 15 minutes of baking.

Nutrition Facts : Calories 355.7, Fat 23.9, SaturatedFat 9.8, Cholesterol 82.6, Sodium 783.8, Carbohydrate 18, Fiber 4.7, Sugar 4.2, Protein 19.4

WILD RICE CHICKEN CASSEROLE



Wild Rice Chicken Casserole image

My husband of 51 years loves to eat and I love to cook, so we're both happy when I make this casserole. It's nice and creamy with a little crunch from almonds. The chicken is canned, but you'd never know it from the taste.-Mrs. Darrell Plinsky, Wichita, Kansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4-6 servings.

Number Of Ingredients 11

1 package (6 ounces) long grain and wild rice
1/3 cup chopped onion
3 tablespoons chopped almonds
2 tablespoons dried parsley flakes
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups 2% milk
1-1/2 cups chicken broth
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
1 can (10 ounces) chunk white chicken, drained

Steps:

  • Prepare the rice according to package directions. Meanwhile, in a small skillet, saute the onion, almonds and parsley in butter for 4-5 minutes or until onion is tender and almonds are lightly toasted., In a large bowl, combine the flour, milk, broth, salt and pepper until smooth. Stir in the chicken, rice and vegetables., Pour into a greased 13-in. x 9-in. baking dish (mixture will be thin). Bake, uncovered, at 425° for 30-35 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 313 calories, Fat 13g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 1117mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

SUPER VEGGIE CHICKEN AND WILD RICE CASSEROLE



Super Veggie Chicken and Wild Rice Casserole image

An updated version of your mom's chicken casserole with lots of hidden veggies to please even the pickiest eaters.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 1h35m

Yield 8

Number Of Ingredients 10

2 medium carrots, diced
3 cups chopped cooked chicken
1 (6.0 ounce) package UNCLE BEN'S® Long Grain & Wild Rice Original Recipe
1 (8 ounce) package fresh mushrooms, chopped
½ medium onion, diced
1 cup fresh or frozen peas, thawed
1 cup packed fresh spinach, chopped
2 ½ cups chicken broth
1 (10.75 ounce) can reduced fat condensed cream of mushroom soup
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
  • Place carrots in a microwave-safe bowl. Add 1 tablespoon water. Cover tightly with plastic wrap; poke holes in wrap to vent. Microwave on High for 1 minute. Drain.
  • Combine chicken, rice and contents of seasoning packet, carrots, mushrooms, onion, peas, and spinach in a bowl. Stir in broth and soup. Pour mixture into prepared baking dish. Cover with foil.
  • Bake, covered, 45 minutes. Remove foil and bake until hot and bubbling, about 45 more minutes. Top with shredded cheese just before casserole is done.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 25 g, Cholesterol 57.3 mg, Fat 9.6 g, Fiber 2.4 g, Protein 23.2 g, SaturatedFat 4.3 g, Sodium 851.4 mg, Sugar 3.9 g

WILD RICE-CHICKEN CASSEROLE



Wild Rice-Chicken Casserole image

Easy and tasty rice and chicken dish for that leftover chicken or turkey. There is never any leftovers.

Provided by Karen From Colorado

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (6 ounce) package long grain and wild rice blend
1/2 cup chopped onion
1/2 cup chopped celery
2 teaspoons butter or 2 teaspoons margarine
1 (10 ounce) can cream of mushroom soup
1/2 cup sour cream
1/3 cup dry white wine
1/2 teaspoon curry powder
2 cups cubed, cooked chicken or 2 cups turkey

Steps:

  • Prepare rice mix according to package directions.
  • While rice is cooking, cook onion and celery in butter until tender.
  • Stir in soup, sour cream, wine, and curry.
  • Stir in chicken and cooked rice.
  • Turn into a 2 quart casserole or a 12x7x2 inch baking dish.
  • Bake, uncovered, in a 350 degree oven for 35 to 40 minutes.
  • Stir before serving.

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From cookinglight.com


SAUSAGE AND CHICKEN CASSEROLE RECIPES | GOODTO
2022-07-22 In a large, heavy saucepan, gently fry the bacon pieces in a little oil until coloured on all sides. Add the onions, carrot, celery, garlic and herbs. Cook for another 2 mins. Add chopped tomatoes and raise the heat a little to bring to the boil. Drain the beans and add to the stew. Season well.
From goodto.com


BEST MAKE AHEAD CHICKEN AND WILD RICE CASSEROLE - THE FRESH …
2020-11-04 Preheat oven to 400F degrees and grease or butter a 2 qt casserole, this is my favorite! Melt butter in a large saucepan or skillet or medium heat; add chopped onion and celery; cook, stirring occasionally until soft, about 5 minutes. Stir …
From thefreshcooky.com


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