Chicken Mushroom And Wild Rice Bake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUSHROOM CHICKEN WITH WILD RICE



Mushroom Chicken with Wild Rice image

Fix chicken dinner in a snap with this simple recipe. It warms you up, head to toe. -Cindy Cothern, Nampa, Idaho

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 8

2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
6 boneless skinless chicken breast halves (4 ounces each)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup water
2 tablespoons sherry or chicken broth
1 can (7 ounces) mushroom stems and pieces, drained
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375°. Spread rice in a greased 13x9-in. baking dish. Place chicken over rice., In a small bowl, whisk soup, sour cream, water and sherry until blended; stir in mushrooms. Pour over chicken. Bake, covered, 30 minutes., Sprinkle cheese over top. Bake, uncovered, 5-10 minutes longer or until light golden brown and a thermometer inserted in chicken reads 165°.

Nutrition Facts : Calories 403 calories, Fat 16g fat (7g saturated fat), Cholesterol 97mg cholesterol, Sodium 1079mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.

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, 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, 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

AMAZING WILD RICE & MUSHROOM CHICKEN BAKE



Amazing Wild Rice & Mushroom Chicken Bake image

Make and share this Amazing Wild Rice & Mushroom Chicken Bake recipe from Food.com.

Provided by Jim Trebilcox

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb boneless skinless chicken breast
10 3/4 ounces cream of chicken soup, condensed
10 3/4 ounces cream of mushroom soup, condensed
10 3/4 ounces white wine
1 package dry onion soup mix
1 box wild rice, uncle bens with herbs
8 ounces fresh mushrooms, sliced

Steps:

  • Mix the last six ingredients together.
  • Place the chicken breast in a 9x12" baking dish and pour the mix over the breast.
  • Let this mixture marinate for several hours (4 to 6), covered.
  • Bake covered for 1 hour at 350°, stir the mixture up a bit and let it cook an additional 15 to 20 minutes.
  • Preparation time does not include the marinating time.

Nutrition Facts : Calories 391.2, Fat 11, SaturatedFat 2.7, Cholesterol 72.4, Sodium 1856.2, Carbohydrate 21.3, Fiber 1.2, Sugar 5.5, Protein 31.9

CHICKEN, MUSHROOMS AND RICE



Chicken, Mushrooms and Rice image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 9

Unsalted butter, for the casserole dish
1 tablespoon olive oil
1/2 cup finely chopped onions
2 cups sliced mushrooms
4 bone-in, skin-on chicken breasts or thighs (or a combination)
Kosher salt and freshly ground black pepper
1 1/2 cups rice
1 cup white wine
One 10.5-ounce can cream of mushroom soup

Steps:

  • Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
  • Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
  • Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
  • Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
  • Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.

CREAMY BAKED CHICKEN AND WILD RICE CASSEROLE



Creamy Baked Chicken and Wild Rice Casserole image

Provided by Sunny Anderson

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 17

6 tablespoons unsalted butter, plus more for casserole dish
5 cups water
1 sprig fresh thyme
1 bay leaf 2 tablespoons salt
2 boneless, skinless chicken breasts
1 1/3 cups wild rice
6 tablespoons dark brown sugar
1 cup cranberries, fresh or frozen
2 tablespoons chopped fresh rosemary leaves
1/4 cup bread crumbs
Salt
5 ounces button mushrooms, quartered, (about 2 cups)
1 small onion, chopped
2 1/2 cups heavy cream
1/2 teaspoon ground cinnamon
2 cups shredded Gruyere cheese
Freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F. Butter a 9 by 13-inch casserole dish.
  • In a large saucepan, combine the water, thyme, bay leaf, and salt and bring to a boil over medium heat. Add the chicken and simmer until cooked through, about 15 minutes, depending on thickness of the chicken. Remove the chicken to a cutting board. When cool enough to handle, dice into 1/2-inch cubes and reserve.
  • Return the water to a boil, add the wild rice, and cover. Cook over medium heat until the rice grains split, 40 to 45 minutes. Drain the excess water, transfer the rice to a bowl and set aside.
  • In a small pot, over medium heat, add 2 tablespoons of butter. When the butter is melted add the brown sugar, cranberries, rosemary, bread crumbs, and a pinch of salt. Stir until the sugar is dissolved and the mixture is uniform. Transfer to a bowl and set aside. In a large straight-sided saute pan over medium-high heat, melt 2 tablespoons butter. Add the mushrooms, onions, and a pinch of salt. Saute until the mushrooms are browned, about 5 minutes. Add the heavy cream and the cinnamon, bring to a boil, then reduce the heat and simmer about 2 minutes to thicken slightly. Add the Gruyere and mix to incorporate. Add the rice and chicken to the pot and stir to combine. Season the mixture with salt and pepper, to taste, then transfer it to the prepared casserole dish. Spread the cranberry mixture evenly over the top of the casserole and bake until golden and bubbling, about 15 to 20 minutes. Remove from the oven and serve hot.

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.

WILD RICE MUSHROOM BAKE



Wild Rice Mushroom Bake image

The wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions. -Jann Marie Foster, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 10 servings.

Number Of Ingredients 12

1 cup uncooked wild rice
2 cups boiling water
1 pound sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
3/4 cup uncooked long grain rice
1/2 cup sliced almonds
3 cups chicken broth
1-1/2 cups heavy whipping cream
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons grated Parmesan cheese

Steps:

  • Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside. , In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until rice is tender.

Nutrition Facts : Calories 318 calories, Fat 19g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 583mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

ONE DISH CHICKEN AND RICE BAKE



One Dish Chicken and Rice Bake image

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 50m

Yield 4

Number Of Ingredients 6

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water*
¾ cup uncooked regular long-grain white rice
¼ teaspoon paprika
¼ teaspoon ground black pepper
4 each skinless, boneless chicken breasts

Steps:

  • Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
  • Bake at 375 degrees F 45 minutes or until done.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g

CHICKEN AND WILD RICE BAKE



Chicken and Wild Rice Bake image

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

2 (6.1 ounce) boxes fast-cooking long grain and wild rice mix
1 ¾ cups water
5 tablespoons butter, divided
1 large sweet onion, chopped
5 cups cubed cooked chicken
4 cups shredded Cheddar cheese, divided
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (8 ounce) cans sliced water chestnuts, drained
1 (16 ounce) container sour cream
1 cup milk
½ teaspoon salt
½ teaspoon ground black pepper
½ cup soft bread crumbs
¼ cup sliced toasted almonds

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

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

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.

WILD RICE CHICKEN BAKE



Wild Rice Chicken Bake image

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

4 boneless skinless chicken breast halves
1 package (6 ounces) long grain and wild rice mix
1 envelope onion soup mix
2-1/3 cups water
1 tablespoon butter

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 :

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.

CHICKEN AND WILD RICE CASSEROLE



Chicken and Wild Rice Casserole image

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

Provided by Pineapple

Categories     Chicken Breast

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 1/3 cups wild rice, cooked
4 1/2 tablespoons butter
5 tablespoons flour
3 1/2 cups chicken broth
3 -4 tablespoons shallots, minced
1 lb mushroom, thinly sliced
1 cup heavy cream
1/8 teaspoon nutmeg
1 1/2 tablespoons lemon juice
3 cups cooked chicken breasts, cubed
1 cup dried cranberries or 1 cup cherries

Steps:

  • Preparation:
  • Preheat oven to 400°. In a heavy saucepan melt 3 1/2 tablespoons of butter over moderately low heat. Add flour and cook, whisking for 3 minutes. Add broth, bring mixture to a boil, and simmer it, whisking occasionally for 15 minutes.
  • While sauce is simmering, in a skillet cook shallots and mushrooms in the remaining 1 tablespoon of butter over moderate heat, stirring occasionally, until most of the liquid is evaporated.
  • Add mushroom mixture to sauce and stir in cream, nutmeg, lemon juice, chicken, cranberries or cherries, rice, and salt and pepper to taste.
  • Transfer mixture to a 13 x 9-inch baking dish and bake casserole covered, in the middle of preheated oven for 20 minutes.
  • Uncover, bake casserole for 15- 25 additional minutes, or until most of the liquid has been absorbed. Garnish casserole with additional cherries or cranberries.

Nutrition Facts : Calories 414.7, Fat 22.7, SaturatedFat 12.4, Cholesterol 102, Sodium 434, Carbohydrate 29.1, Fiber 2.9, Sugar 2.5, Protein 24.8

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.

CHICKEN AND WILD RICE BAKE



Chicken and Wild Rice Bake image

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

3 cups water
1 cup uncooked wild rice
2-1/2 teaspoons salt, divided
1/4 cup butter, cubed
1 pound sliced fresh mushrooms
1 medium onion, chopped
3 cups diced cooked chicken
1 jar (2 ounces) chopped pimiento, drained
1/4 cup minced fresh parsley
1/4 teaspoon pepper
1 cup chicken broth
1 cup heavy whipping cream
1/4 cup grated Parmesan cheese
3/4 cup slivered almonds

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.

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

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 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

More about "chicken mushroom and wild rice bake recipes"

CHICKEN WILD RICE CASSEROLE RECIPE - PINCH OF YUM
2014-12-10 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


EASY CHICKEN THIGH & WILD RICE BAKE - THROUGH HER LOOKING GLASS
2016-01-04 In a mixing bowl, stir together creamed soups, uncooked wild rice mix, water and herbs. (not the onion soup mix) Place rice mixture in bottom of greased 9 X 13" baking dish. Place chicken thighs on top of rice mixture. Sprinkle chicken evenly with 1 envelope onion soup mix. Cover tightly with foil and bake at 300° for 2 hours.
From throughherlookingglass.com


CHICKEN AND WILD RICE CASSEROLE RECIPE - PILLSBURY.COM
2019-08-14 Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish. Pour uncooked rice over bottom of greased dish. Sprinkle evenly with seasoning mix packet. Arrange chicken pieces over rice. Spoon celery and mushrooms around chicken. 2. In medium saucepan, combine water and soup; mix well. Bring to a boil.
From pillsbury.com


CHICKEN RICE AND MUSHROOMS RECIPES | RECIPEBRIDGE RECIPE SEARCH
Baked Chicken + Wild Rice With Mushrooms Recipe. Baked Chicken + Wild Rice with Mushrooms Recipe. 1. Preheat oven to 400 de ... View Recipe. Login to Save. Chicken And Wild Rice Soup With Mushrooms . Try this satisfying soup on cold winter days. View Recipe. Login to Save. Smoky Chicken And Mushroom Quesadillas With Spanis ... Smoky Chicken …
From recipebridge.com


MUSHROOM CHICKEN & RICE BAKE - EVERYDAYDIABETICRECIPES.COM
Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray. Prepare rice according to package directions. In a large bowl, combine all ingredients. Pour into prepared baking dish. Cover and bake 25 minutes, or until mixture is bubbly and heated through.
From everydaydiabeticrecipes.com


CHICKEN AND WILD RICE WITH MUSHROOM CASSEROLE - MEALTHY.COM
Pour 2½ cups chicken broth and white cooking wine into the pot; bring to a boil. Stir rice and chicken into the boiling liquid, cover the pot, and reduce heat to low. Simmer mixture until rice is cooked, about 50 minutes. Preheat oven to 400°F (200°C). Remove pot from the heat and stir spinach through the rice and chicken; top with Gruyère ...
From mealthy.com


10 BEST CHICKEN WILD RICE CASSEROLE RECIPES | YUMMLY
2022-04-26 Cheesy Chicken & Wild Rice Casserole Healthy Recipes 01. white onion, salt, white rice, garlic salt, wild rice, whole wheat flour and 9 more.
From yummly.com


DUMP-AND-BAKE CHICKEN WILD RICE CASSEROLE - THE SEASONED MOM
2018-10-26 Instructions. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray. In the prepared baking dish (or in a separate bowl), whisk together uncooked rice (and the seasoning from the box), cream of mushroom soup, cream of celery soup, and water. Place raw chicken (skin removed) on top of rice mixture.
From theseasonedmom.com


ONE DISH CHICKEN & RICE BAKE - CAMPBELL SOUP COMPANY
2017-04-06 Sprinkle with 1 tablespoon chopped fresh cilantro leaves, if desired. Step 1. Heat the oven to 375°F. While the oven is heating, stir the soup, water and rice in an 11x8x2-inch baking dish. Season the chicken with salt and pepper and sprinkle with the paprika. Place the chicken on the rice mixture. Cover the baking dish.
From campbells.com


CREAMY RICE & MUSHROOM BAKE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CHICKEN AND MUSHROOM STEW WITH WILD RICE | LODGE CAST IRON
Directions. Preheat the oven to 325 degrees Fahrenheit. Gradually heat 1 tablespoon of the oil in a 5 Quart Dutch Oven over medium-high heat. Add the ham and cook, stirring occasionally, until browned, about 6 minutes. Transfer to a plate with a slotted spoon. Add 1 …
From lodgecastiron.com


CHICKEN-AND-WILD RICE CASSEROLE RECIPE | SOUTHERN LIVING
Step 3. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs. Step 4.
From southernliving.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


FARMHOUSE LONG GRAIN AND WILD RICE - TMC-P.JP
Chicken Wild Rice Casserole A Day in the Life on the Farm safflower mayonnaise, cream of mushroom soup, milk, pepper, rice blend and 6 more Chicken & Wild Rice Casserole Garnish and Glaze Cook for 25-30 minutes or until all the liquid is gone. In a medium saucepan bring 2 1/4 cup of water to a boil. Simmer for 22 to 28 minutes or until rice is tender and most of liquid is …
From tmc-p.jp


WILD RICE CHICKEN CASSEROLE CREAM OF MUSHROOM SOUP RECIPES
2022-05-06 celery, onion, cream of mushroom, chicken, mushrooms, wild rice and 3 more The Cream of Mushroom Soup Ramshackle Pantry olive oil, green beans, corn, ground beef, grated cheddar cheese and 2 more
From yummly.com


CHICKEN, MUSHROOM AND WILD RICE BAKE | RECIPE | RICE RECIPES FOR …
Jul 26, 2016 - This hearty casserole recipe has it all – chicken, mushrooms, wild rice and Progresso® broth baked into a delicious dinner. Jul 26, 2016 - This hearty casserole recipe has it all – chicken, mushrooms, wild rice and Progresso® broth baked into a delicious dinner. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca


CHICKEN WILD RICE CASSEROLE WITH ZUCCHINI AND MUSHROOMS
2021-08-17 Preheat oven to 400 F degrees. Add all rice ingredients to casserole dish. Stir to combine, then tightly cover with a lid or aluminum foil. Bake in oven for 40 minutes. After 40 minutes, remove the rice from the oven and add the Zucchini, mushrooms, scallions, chicken, salt, pepper, oregano, and ground thyme. Mix and press everything down into ...
From talkingmeals.com


MUSHROOM SOUP PASTA - THERESCIPES.INFO
Cream of Mushroom Soup with Wild Rice Marmita. water, medium potato, olive oil, milk, fresh mushrooms, wild rice and 7 more. Mutti's Homemade Cream of Mushroom Soup Quick German Recipes. mushroom, butter, condensed cream of mushroom soup, milk. Baked Pork Chops With Cream of Mushroom Soup The Kitchen Magpie.
From therecipes.info


CHICKEN AND WILD RICE CASSEROLE - THE SEASONED MOM
2021-01-08 Add flour, salt and pepper; cook for 1 more minute. Whisk in the broth and bring the mixture to a boil. Simmer until the sauce thickens, about 2-3 minutes. Stir in the milk, then add the rice, chicken, parsley and thyme. Cook and stir for 1-2 more minutes. Transfer to a greased 9 x 13-inch baking dish.
From theseasonedmom.com


CHICKEN AND WILD RICE BAKE RECIPE - WE KNOW RICE
2021-06-24 Add and stir in the wild rice and 1 teaspoon salt. Reduce the heat and cover the pot as you let the wild rice simmer for about 45 to 50 minutes. Drain any excess after it’s cooked. Step 2. Preheat the oven to 350 degrees Fahrenheit. Grease a 3 quart (or 13×9-inch) baking dish using cooking spray. Step 3.
From weknowrice.com


10 BEST CHICKEN RICE MUSHROOM CASSEROLE RECIPES - YUMMLY
2022-05-05 panko bread crumbs, chicken, cream of mushroom soup, cheese, egg noodles and 1 more. Creamy Italian Chicken & Rice Bowl! AliceMizer. oregano, white mushrooms, heavy cream, chicken, large garlic cloves and 8 more.
From yummly.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 - SAVING ROOM FOR DESSERT
2019-09-23 Add the chicken and cook until well browned on one side, about 6-8 minutes. Transfer the partially cooked chicken to a plate and cover, browned side up; set aside. Add 2 tablespoons butter to the now empty skillet along with the onions and celery. Season with ¼ teaspoon salt and ½ teaspoon pepper.
From savingdessert.com


CHICKEN AND WILD RICE BAKE - SOUTHERN BITE
2018-03-20 Instructions. Preheat the oven to 375°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray. In a large bowl, whisk together the undiluted mushroom soup, water, and packet of seasoning from the rice mix. Remove about 1/2 cup of the mixture, set aside. Stir in the rice and the peas and carrots.
From southernbite.com


CHICKEN AND WILD RICE CASSEROLE - SPEND WITH PENNIES
2021-09-27 Instructions. Preheat oven to 375°F. Line a 9x13 qt baking dish with Reynolds Wrap® Heavy Duty Foil. Cook onion and mushrooms in a saucepan over medium heat until slightly softened. Add rice to the saucepan along with the water required on the package and cook according to package directions.
From spendwithpennies.com


RECIPE: CHICKEN AND WILD RICE BAKE - KITCHN
2019-05-01 Don’t be intimidated by the long cooking time; this is to accommodate the hands-off aspect of cooking the brown rice and the chicken together. Drippings from the chicken blend with the rice and seasonings to make a delicious sauce. Be patient and curl up …
From thekitchn.com


Related Search