Chickenandwildricecasserole 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.

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.

CHICKEN AND WILD RICE CASSEROLE



Chicken and Wild Rice Casserole image

Chicken & wild rice casserole is a creamy & cheesy casserole that everyone loves.

Provided by Holly Nilsson

Categories     Casserole     Chicken     Dinner     Main Course

Time 1h10m

Number Of Ingredients 12

1 package wild rice mixture (6 ounces)
1 small onion (diced)
6 ounces brown or cremini mushrooms (sliced)
1 pound chicken breasts (boneless skinless, cubed)
1 tablespoon olive oil
½ teaspoon dried basil
¼ teaspoon dried thyme
salt & pepper (to taste )
1 can cream of mushroom soup
⅓ cup sour cream
2 tablespoons chicken broth
1 cup cheddar cheese (shredded, divided )

Steps:

  • 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.
  • While the rice is cooking, toss chicken with basil, thyme, and salt & pepper to taste. Brown chicken over medium heat in a skillet until all sides are browned and chicken is almost cooked through.
  • Combine the cooked rice and browned chicken with mushroom soup, sour cream, chicken broth, and ½ cup of cheddar cheese. Toss well to combine.
  • Spread into the prepared pan and cover with Reynolds Wrap® Heavy Duty Foil. Bake 20 minutes.
  • Remove foil and top with remaining ½ cup cheese. Bake an additional 5-7 minutes or until bubbly and the cheese is melted.
  • Rest 10 minutes before serving.

Nutrition Facts : Calories 299 kcal, Carbohydrate 8 g, Protein 25 g, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 90 mg, Sodium 496 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 7 g, ServingSize 1 serving

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



Chicken and Wild Rice Casserole image

My mother made a great chicken and rice casserole using the classic canned cream of mushroom soup. In my take on her recipe, I replace the canned soup with fresh ingredients. The result is a little more nutritious and just as delicious as the one I ate as a kid.

Provided by Catherine McCord

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon plus 1 teaspoon olive oil
1 small onion, diced
1 cup sliced cremini or white mushrooms
Kosher salt
1 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
1/2 teaspoon garlic powder
3 cups cooked wild rice (see Cook's Note)
1/2 cup sour cream
1 cup shredded cheddar cheese, plus more for sprinkling on top

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the 1 tablespoon olive oil in a large skillet over medium heat and add the onions. Cook, stirring occasionally, for 2 minutes.
  • Add the mushrooms and 1/2 teaspoon salt to the skillet and cook, stirring occasionally, until the mushrooms are tender and the onions are translucent, about 4 minutes. Transfer to a large bowl.
  • Heat the remaining 1 teaspoon oil in the skillet and add the chicken, garlic powder and 1/2 teaspoon salt. Cook, stirring occasionally, until the chicken is cooked through, about 3 minutes. Transfer to the medium bowl. Add the wild rice, sour cream and 1 cup shredded cheese and stir to combine.
  • Transfer the mixture to an 8-by-8-inch baking dish and sprinkle with additional shredded cheese.
  • Bake until bubbly, 20 to 25 minutes. Remove from the oven and serve.

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

FAVORITE CHICKEN AND WILD RICE CASSEROLE



Favorite Chicken and Wild Rice Casserole image

I found this in Southern Living several years ago and make it often, especially when bringing a meal to someone. It freezes well which is good since the recipe is much more than my family can eat. I usually make it either in 2 2qt baking dishes or 3 9x9 pans for freezing and add a little extra cheese on top. Light sour cream, lowfat milk and Healthy Request soup work well for a lower fat version.

Provided by LonghornMama

Categories     Chicken

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

2 (6 1/4 ounce) packages quick-cooking long grain and wild rice mix
1/4 cup butter
2 medium onions, chopped
4 stalks celery, chopped
2 (8 ounce) cans sliced water chestnuts, drained
5 cups chopped cooked chicken
1 lb shredded cheddar cheese, divided (4 cups)
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
16 ounces sour cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Prepare rice according to package directions; set aside.
  • Saute onion, celery and water chestnuts in butter until tender.
  • In a very large bowl, combine rice, onion mixture, 3 cups cheese, chicken, soup, sour cream, milk, salt and pepper.
  • Pour into a lightly greased 15x10 inch baking dish or 4 qt casserole.
  • Bake at 350 for 30 minutes.
  • Sprinkle with remaining 1 cup cheese and bake 5 minutes.

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

CHICKEN AND WILD RICE CASSEROLE



Chicken and Wild Rice Casserole image

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

3 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
3 tablespoons Gold Medal™ all-purpose flour
3 cups half-and-half
1 1/2 cups water
2 tablespoons dry sherry, if desired
1 package (6.2 oz) fast-cooking long-grain and wild rice mix
2 packages (9 oz each) frozen diced cooked chicken breast, thawed
8 slices white sandwich bread, crusts removed, cut into 1/2-inch cubes (about 4 cups)
1 cup sliced almonds
1/4 cup butter or margarine, melted
Chopped fresh parsley, if desired

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

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From pinchofyum.com


CHICKEN AND WILD RICE CASSEROLE RECIPE - PILLSBURY.COM
2019-08-14 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. Pour evenly over chicken and vegetables.
From pillsbury.com


8 CHICKEN AND RICE CASSEROLE RECIPES | SOUTHERN LIVING
2021-08-17 Recipe: Crispy Onions and Parmesan Chicken-Broccoli Casserole. With rice, chicken, cheese, and broccoli, there's not much to dislike about this twist on the classic chicken-broccoli casserole. Our Test Kitchen calls this casserole the distant cousin to the green bean casserole that everyone knows and loves. 6 of 8.
From southernliving.com


CHICKEN AND WILD RICE CASSEROLE - THE DIARY OF A REAL HOUSEWIFE
2018-10-29 How to make Chicken and Wild Rice Casserole: Step one: Preheat your oven. Step two: Cook your rice according to package directions. I like using quick or instant rice to save time on this dish. Step three: Mix cooked chicken, cooked rice, cream of chicken soup, all seasonings, and 1 cup shredded cheddar cheese then add it to your casserole dish.
From thediaryofarealhousewife.com


CHICKEN AND WILD RICE CASSEROLE RECIPE - GAVIN KAYSEN | FOOD
Step 1. In a large, deep skillet, heat 2 tablespoons of the oil until shimmering. Add half of the mushrooms and cook over moderately high heat, undisturbed, until browned on …
From foodandwine.com


CHICKEN AND WILD RICE CASSEROLE - THE FOUNTAIN AVENUE KITCHEN
2021-02-20 Cook the rice according to package directions. Grease or coat a 9”x13” baking dish with cooking spray and place the cooked rice evenly over the bottom of the dish. Evenly distribute the uncooked chicken pieces over the rice. (Do the same with the optional broccoli but not the mushrooms, if using.). In a small bowl, stir the broth (or water ...
From fountainavenuekitchen.com


CHEESY CHICKEN WILD RICE CASSEROLE - A SPICY PERSPECTIVE
2016-03-25 Preheat the oven to 400 degrees F. Place the wild rice, carrots, onion, bell pepper, celery, garlic, and 1 teaspoon cajun seasoning in a 9x13 inch baking dish. Pour 4 cups chicken broth in the baking dish and stir. Cover tightly with foil and bake for 80 minutes. Meanwhile, cut the chicken breast into small bite-sized pieces.
From aspicyperspective.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


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