Chickenwildricecasserolesupreme Recipes

CHICKEN AND WILD RICE CASSEROLE SUPREME

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.

WILD RICE CHICKEN CASSEROLE

Steps:

• Preheat over 325 degrees.
• Cook rice according to directions on package.
• Combine with remaining ingredients.
• Bake for 1 hour.
• FOR OAMC. Place cooked rice mix and chicken into a 1 gallon freezer bag; freeze.
• Thaw rice and chicken mixture. Remove from bag and place in casserole dish. Stir together mayo and cream of mushroom soup. Spread over chicken and rice mixture. Bake covered in a preheated 325F oven for 1 hour.

CONTEST-WINNING CHICKEN WILD RICE CASSEROLE

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.