Grandmas Wild Rice And Chicken Casserole Recipes

GRANDMA'S CHICKEN & RICE CASSEROLE

Steps:

• Cook and shred chicken (about 2 cups). Set aside. This is an excellent way to use a rotisserie or leftover chicken.
• Prepare the rice, according to the directions on the box.
• While the rice is cooking, preheat the oven to 350 degrees, and grease a 9X13 inch baking dish.
• When the rice is cooked, stir in the cream of chicken soup, sour cream, and peas and carrots.
• Pour into the prepared pan, and season the top with salt and pepper.
• Sprinkle with the fried onions, and bake for 20 to 30 minutes, or until the top is golden brown and the casserole is heated through.

GRANDMA'S CHICKEN AND RICE CASSEROLE

Steps:

• In a skillet over medium heat, cook onion and celery in the butter until tender; do not brown.
• Once the onion and celery are cooked, mix all ingredients together except cornflakes. Be sure to use cooked chicken and cooked rice!
• Pour into a 2-quart baking dish that has been sprayed with non-stick cooking spray.
• Sprinkle crushed cornflakes over top.
• Bake at 375 degrees F for 30 minutes.

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.

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.

GRANDMA'S CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish with butter.
• Stir chicken, soup, rice, celery, salad dressing, eggs, lemon juice, and onion together in a large bowl. Pour into the prepared baking dish. Sprinkle with cornflake crumbs.
• Bake in the preheated oven for 45 minutes. Sprinkle with almonds and bake until bubbly, about 15 minutes longer.

GRANDMA'S WILD RICE AND CHICKEN CASSEROLE

Steps:

• 1.Preheat over to 350*. 2.Add chicken/turkey, can of soup, sour cream and curry powder to prepared rice. 3.Heat in med. skillet untill hot. 4.Pour into casserole and bake 35-40 min. Stir before serving.

WILD RICE CHICKEN CASSEROLE

Steps:

• Prepare the rice according to package directions. Meanwhile, in a small skillet, saute the onion, almonds and parsley in butter for 4-5 minutes or until onion is tender and almonds are lightly toasted., In a large bowl, combine the flour, milk, broth, salt and pepper until smooth. Stir in the chicken, rice and vegetables., Pour into a greased 13-in. x 9-in. baking dish (mixture will be thin). Bake, uncovered, at 425° for 30-35 minutes or until bubbly and golden brown.

SUPER VEGGIE CHICKEN AND WILD RICE CASSEROLE

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.

GRANDMA'S KITCHEN CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 375 degree. Combine undiluted soup, water, rice, 3/4 tsp dill, and black pepper in a 13x9 dish, mix well.
• Remove skin from chicken pieces, discard skin.
• Arrange chicken pieces on top of rice mixture. Cover tightly with aluminum foil, bake for 45 minutes.
• Melt butter in small saucepan over low heat, remove from heat. Add crushed crackers, paprika, and remaining dill to butter. Stir until blended.
• Sprinkle cracker mixture on top of chicken pieces, bake (uncovered) until chicken is tender and rice cooked (approx. 5-10 mins longer). Season to taste with salt and pepper.

GRANDMA'S CHICKEN RICE CASSEROLE

Steps:

• Mix all ingredients and place in 9 x 13 pan.
• Cook at 350 degrees for 30 minutes.
• This is a great use for leftover rice.
• Optional: Sprinkle a little Mrs. Dash on the top for added flavor.
• Try different veggies, or add things like mushrooms, etc. for a different twist.