CHICKEN WILD RICE HOTDISH
Provided by Molly Yeh
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
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!
EASY CHICKEN AND WILD RICE HOT DISH
The original recipe was prepared by Amy Thielen, in the October issue of Food Network magazine. I have substituted some ingredients due to unavailability and high cost. Green onions for leeks, evaporated milk and water for whole milk, sour cream for fresh cream and Rice a Roni Long Grain & Wild Rice for natural wild rice. This substitution saves time.
Provided by Montana Heart Song
Categories One Dish Meal
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 568.3, Fat 43.1, SaturatedFat 21.7, Cholesterol 124.3, Sodium 674.2, Carbohydrate 21.7, Fiber 1.2, Sugar 3.8, Protein 23.9
CHICKEN RICE HOT DISH
Make and share this Chicken Rice Hot Dish recipe from Food.com.
Provided by chelele
Categories One Dish Meal
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken in 9x11 pan, then top with broth, rice and peas.
- Bake at 350°F for 2.5 hours or till chicken is done.
Nutrition Facts : Calories 551.8, Fat 2.8, SaturatedFat 0.7, Cholesterol 68.4, Sodium 416.8, Carbohydrate 88, Fiber 4.5, Sugar 4.3, Protein 39.2
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!
WILD RICE HOT DISH
A lot of wild rice is grown in our state, and every fall I drive up north to buy some from roadside stands. It always tastes so much better than the commercial brands in the store. This recipe is actually a combination of two recipes I received from friends. I've had many requests for it.
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, pour water over rice; let stand for 15 minutes. Drain and set aside. In a skillet, brown ground beef and onion. Drain; add to rice with remaining ingredients except almonds. Transfer to a 13-in. x 9-in. baking dish. Cover and bake at 350° for 2 hours. Sprinkle almonds on top; bake, uncovered, 30 minutes longer.
Nutrition Facts :
CHICKEN RICE HOT DISH
"My mother used to make this comforting main dish to serve to a group," recalls Laurie Hobart of Wisconsin Rapids, Wisconsin. "When she became widowed, she converted the recipe to serve just herself. I often fix this simple stovetop supper when I'm eating alone."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 1 serving.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 618 calories, Fat 29g fat (16g saturated fat), Cholesterol 124mg cholesterol, Sodium 1865mg sodium, Carbohydrate 60g carbohydrate (8g sugars, Fiber 4g fiber), Protein 28g protein.
SUPER VEGGIE CHICKEN AND WILD RICE CASSEROLE
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
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
CHICKEN AND WILD RICE SLOW COOKER DINNER
This is a great easy dinner. We have been making this for years for the sport teams at the high school. They love it so I thought I would share it.
Provided by Kari
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 5h10m
Yield 6
Number Of Ingredients 7
Steps:
- Spray the inside of a slow cooker with cooking spray.
- Stir together cream of chicken soup, water, milk, long grain and wild rice mix (including seasoning packets, if any), and baby carrots in the slow cooker.
- Place chicken breasts on top of the mixture.
- Cover and cook on High until chicken is cooked through and rice is tender, about 5 hours; or cook on Low setting for 7 to 8 hours.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 64.8 g, Cholesterol 76.3 mg, Fat 12.6 g, Fiber 3.1 g, Protein 33.8 g, SaturatedFat 3.6 g, Sodium 1997.1 mg, Sugar 8.1 g
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- In a small saucepan, bring the rice, the water, a pinch of salt and the bay leaf to boiling. Reduce heat to low; simmer, covered, about 25 minutes, or until the rice is tender. (Drain off any remaining cooking liquid.)
- Meanwhile, melt butter in a large, deep skillet over medium heat. Add the leek and celery; season with salt and pepper. Cook until tender, about 10 minutes.
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