Creamy Chicken Wild Rice Recipe Recipe Cards
CREAMY WILD RICE AND CHICKEN BAKE
This rice dish is absolutely delicious, I have made it quite a few times and my family just goes wild over it! Prep time does not include pre-boiling the long grain and wild rice. I have even added in chopped jalapenos. If you cannot find uncooked long grain and wild rice use two (250 gram each) packages Uncle Ben's Bistro Express Long Grain and Wild rice with Fine Herbs, it is already precooked, do not preheat the package of rice just add to the recipe as directed. This complete recipe can be doubled, use three packages of the precooked rice for this, not four if you are doubling the recipe.
Provided by Kittencalrecipezazz
Categories Chicken
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 400 degrees.
- Butter a 2-quart casserole dish (use a large dish if you are doubling the recipe).
- Cook the rice according to package directions; set aside.
- In a skillet melt butter, add in onion, drained mushrooms and garlic, cook stirring until soft (about 5 minutes).
- Stir in flour, salt, pepper, half and half cream and broth; cook stirring until thickened (about 5 minutes).
- Stir in Parmesan cheese, and cook for another 2-3 minutes.
- Add in cooked chicken, pimiento, parsley, nuts and the cooked rice; mix well with a wooden spoon to combine.
- Spoon into a casserole dish.
- Sprinkle with more grated Parmesan cheese.
- Bake uncovered for about 25-30 minutes.
- Delicious!
Nutrition Facts : Calories 568, Fat 38.4, SaturatedFat 17.7, Cholesterol 147.3, Sodium 528.9, Carbohydrate 19.6, Fiber 2.8, Sugar 3.4, Protein 36.9
CREAMY CHICKEN AND WILD RICE SOUP
A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating.
Provided by Stephanie G
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
- In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
- Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 22.6 g, Cholesterol 135.1 mg, Fat 36.5 g, Fiber 1 g, Protein 12 g, SaturatedFat 21.7 g, Sodium 996.9 mg, Sugar 1.1 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!
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