Crockpotchickenwildricecasserole Recipes

CHICKEN AND WILD RICE SLOW COOKER DINNER

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.

CHICKEN AND WILD RICE CASSEROLE

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

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.

CROCK POT CHICKEN WILD RICE CASSEROLE

Steps:

• In large skillet, cook bacon until crisp. Remove bacon, crumble and refrigerate.
• Remove all but 1 tablespoon bacon drippings from skillet. Add onion and garlic to skillet and cook and stir for 2-3 minutes.
• Stir in broth, water, and condensed soup; cook and stir until bubbly, 3-4 minutes.
• Place wild rice and carrots in 3-4 quart crock pot. Top with chicken pieces and pour mixture in skillet over chicken. Sprinkle with marjoram.
• Cover crock pot and cook on HIGH for 1 hour.
• Stir mixture, making sure wild rice is submerged in liquid.
• Reduce crock pot setting to LOW and cook, covered, for 6-8 hours until chicken is thoroughly cooked and wild rice is tender.
• Sprinkle reserved bacon into crock pot during the last 30 minutes of cooking time.

CROCK POT WILD RICE CASSEROLE

Steps:

• Combine all ingredients in crock pot; stir throughly.
• Cover and cook on low setting for 6 to 8 hours (on high setting for 2 to 3 1/2 hours).

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.