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.
CHICKEN AND WILD RICE BAKE
This recipe is a great example of Midwest food! Its ingredients, including the wild rice, can all be found in Minnesota. The dish is good for larger groups since the cook doesn't need to spend a lot of time in the kitchen. -Suzanne Greenslit, Merrifield, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water., Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt., Transfer to a 3-qt. or 13x9-in. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.
Nutrition Facts : Calories 332 calories, Fat 21g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 809mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
WILD RICE CHICKEN BAKE
I developed this recipe when I was low on groceries and in a hurry to get a good hot meal in the oven. The savory onion flavor bakes right into the chicken.-Leslie Gillespie, Red Oak, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a greased 13-in. x 9-in. baking dish. Combine the rice mix with contents of seasoning packet, soup mix, water and butter. Pour over chicken. Cover and bake at 350° for 55-60 minutes or until chicken juices run clear.
Nutrition Facts :
CHICKEN AND WILD RICE
Make and share this Chicken and Wild Rice recipe from Food.com.
Provided by KlynnPadilla
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare rice as directed on box; spoon into greased casserole dish.
- While rice is cooking, melt butter in medium saucepan. Blend in flour; add milk gradually. Stir over low heat until thick. Add cheese and lemon juice; stir well.
- Mix chicken and sauce with rice and bake at 350 for 20 minutes or until hot and bubbly.
Nutrition Facts : Calories 261.7, Fat 16.1, SaturatedFat 8.5, Cholesterol 85.3, Sodium 259.8, Carbohydrate 5.8, Fiber 0.1, Sugar 0.1, Protein 22.6
CHICKEN AND WILD RICE
Entered for safe-keeping, I think this is what MDM used to make for family dinners; it was bookmarked in "Flavored with Tradition: A Collection of Recipes from Charleston, Atlanta, and Richmond."
Provided by KateL
Categories One Dish Meal
Time 2h16m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine onion soup mix and sour cream and let stand for 2 hours.
- Cook long grain and wild rice according to package, approximately 30 minutes required.
- Combine sherry, water, and seasonings and bring to a boil.
- Add chicken and simmer for 20 minutes.
- Strain chicken and reserve broth. Cut chicken into bite-size pieces.
- Reduce the reserved broth to 1 1/2 cups and blend in the mushroom soup.
- Blend in onion soup mixture that has been standing for 2 hours.
- Combine rice and chicken pieces and pour into a buttered casserole dish. Pour sauce on top and bake, uncovered, at 350 degrees Fahrenheit for 30 minutes.
- Top with toasted almonds.
- Can be frozen.
Nutrition Facts : Calories 564.5, Fat 26.2, SaturatedFat 9.5, Cholesterol 109.8, Sodium 721.8, Carbohydrate 12.1, Fiber 1.1, Sugar 2.9, Protein 33.6
CLASSIC CHICKEN AND WILD RICE HOTDISH
Provided by Amy Thielen
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.)
- Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes.
- Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.
- Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.
- Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside.
- Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes.
- Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately.
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
HOLIDAY CHICKEN AND WILD RICE BAKE RECIPE BY TASTY
Here's what you need: medium yellow onion, butternut squash, large celery stalk, wild rice, Walmart® Rotisserie Chicken, unsalted butter, all purpose flour, milk, chicken stock, kosher salt, freshly ground black pepper, poultry seasoning, garlic powder, fresh thyme, lemon juice, dried cranberries, shredded parmesan cheese, fresh parsley
Provided by Walmart
Categories Dinner
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F (200°C).
- Add the onion, butternut squash, celery, wild rice, and shredded Walmart® Rotisserie Chicken to a 9x13-inch (22 x33 cm) baking dish.
- Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and let bubble for 1 minute. Slowly pour in the milk and chicken stock, whisking constantly, until combined. Simmer for 4-5 minutes, stirring frequently, until thickened and creamy.
- Reduce the heat to low and whisk in the salt, pepper, poultry seasoning, garlic powder, thyme, and lemon juice until combined.
- Pour the cream sauce over the chicken and rice mixture in the baking dish and fold with a spatula until well combined.
- Sprinkle the dried cranberries over the bake, then top with the shredded Parmesan.
- Cover the baking dish tightly with foil and bake for 30-35 minutes, or until the vegetables are tender. Uncover and bake for another 5 minutes, or until the cheese is browned. Remove from the oven and let rest for 5 minutes.
- Garnish with the parsley, then serve.
- Enjoy!
Nutrition Facts : Calories 578 calories, Carbohydrate 81 grams, Fat 15 grams, Fiber 6 grams, Protein 31 grams, Sugar 11 grams
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
CREAMY CHICKEN WILD RICE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, salt, pepper, garlic powder, dried thyme, dried parsley, butter, carrots, yellow onion, celery, cremini mushroom, garlic, wild rice, chicken broth, grated parmesan cheese, heavy cream, fresh thyme, sour cream, fresh parsley
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large bowl, combine the chicken thighs with the salt, pepper, garlic powder, dried thyme, dried parsley, and olive oil. Toss until well coated.
- In a Dutch oven over medium-high heat, add the chicken and cook until it's golden brown on one side, then flip, and cook the other side, about10 minutes total. Remove the chicken and set aside.
- To the pan, add the butter, carrots, onions, celery, mushrooms, and garlic. Season with salt and pepper, stir, and cook until the veggies are soft. Scoop out and set aside.
- Add the wild rice and the chicken broth to the pot. Bring to a boil, reduce to a simmer, and cook the rice for 45 minutes, or until tender.
- Once the rice is cooked, stir in the Parmesan, vegetables, heavy cream, and fresh thyme. Bring to a boil. Stir in the sour cream.
- Add the chicken back to the pan.
- Serve the chicken over the rice and garnish with grated Parmesan and fresh parsley.
- Enjoy!
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 BREASTS WITH WILD RICE ALFREDO
Wild rice and mushrooms bring a rustic flavor to an updated version of the classic chicken and pasta dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, heat wild rice, broth and water to boiling over high heat. Reduce heat to low. Cover and simmer 45 to 60 minutes or until rice kernels are open and almost tender; drain if necessary. Stir in thyme. Spread rice in ungreased 13x9-inch glass baking dish.
- Heat oven to 350°F. In 12-inch skillet, heat butter over medium-high heat. Cook chicken in butter 8 to10 minutes, turning once, until brown. Place on cooked rice. Add mushrooms to skillet. Cook 3 to 5 minutes, stirring occasionally, until lightly browned. Stir in bell peppers and Alfredo sauce; pour over chicken.
- Bake uncovered 45 to 55 minutes or until mixture is bubbly and juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 720, Carbohydrate 44 g, Cholesterol 180 mg, Fat 5, Fiber 4 g, Protein 44 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 5 g, TransFat 1 1/2 g
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