CHICKEN AND WILD RICE CASSEROLE
Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Spray a 3-quart baking dish with cooking spray.
- In a large skillet, melt ¼ cup butter over medium heat. Add onion and celery; cook until tender, about 10 minutes. Stir in chicken, rice, soup, cheese, water chestnuts, sour cream, milk, and pepper until well combined. Pour into prepared pan.
- In a medium microwave-safe bowl, melt remaining ½ cup butter. Stir in cracker crumbs until well combined, and sprinkle onto casserole.
- Bake until hot and bubbly, 40 to 45 minutes. Let stand for 10 minutes before serving. Garnish with parsley, if desired.
PAULA DEEN'S CHICKEN & RICE CASSEROLE
Make and share this Paula Deen's Chicken & Rice Casserole recipe from Food.com.
Provided by HeidiSue
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Mix all ingredients together & pour into a 3-quart casserole.
- Bake for 25 minutes.
PAULA DEEN'S CHICKEN AND WILD RICE CASSEROLE
I found this in one of my Paula Deen cookbooks. It's so easy and so fast, and can definitely be made after a long day at work.
Provided by ewells
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Cook rice according to package directions and spoon into greased 2 quart casserole dish.
- Layer chopped chicken over top of rice.
- Mix soup, mayonnaise and curry powder and pour over chicken.
- Top with dry stuffing mix and dot evenly with butter.
- Bake for 30 minutes, or until bubbly.
Nutrition Facts : Calories 616.2, Fat 34.5, SaturatedFat 10.5, Cholesterol 108.7, Sodium 1554.2, Carbohydrate 46, Fiber 5.6, Sugar 4.9, Protein 30.1
CHICKEN AND RICE CASSEROLE (PAULA DEEN) RECIPE - (4.2/5)
Provided by á-24918
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl. Add all remaining ingredients to bowl and mix together until thoroughly combined. Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
PAULA DEEN'S AMAZING CHICKEN CASSEROLE RECIPE - (4.6/5)
Provided by JUDY2949
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Lightly grease the inside of a 9x13-inch baking dish. In a large skillet, melt the butter over medium heat and cook the onion and garlic until the onion is translucent, about 5 minutes, stirring occasionally. Add the flour and whisk together for about 1 minute, this will allow the flour to cook just a little before adding the other ingredients. Add the sour cream and milk, and continue whisking until the mixture has thickened. Remove from heat and add all but ½ cup of the cheese. Add the red pepper flakes, salt, and black pepper, cooked chicken, and cooked pasta. Stir together, then layer evenly in the bottom of the prepared baking dish. Sprinkle the remaining cheese evenly over the top of the casserole and bake for 30 minutes or until the cheese on top is melted and the sauce is bubbly. Remove the casserole and let it sit for about 15 minutes prior to serving.
PAULA'S BEST CHICKEN AND RICE ENCHILADAS
Make and share this Paula's Best Chicken and Rice Enchiladas recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- Spray a 3 1/2 quart baking dish with nonstick cooking spray.
- In a medium saucepan, melt butter over medium heat.
- Add rice, and cook, stirring constantly, for 2 minutes or until rice is lightly browned.
- Stir in 2 cups water, diced tomatoes with green chiles, onion, and seasoning packet from rice mix.
- Bring to a boil over med-high heat.
- Decrease heat, and simmer 15 minutes or until rice is tender.
- Spoon rice mixture into a large bowl.
- Add cream cheese to rice mixture, stirring until cheese melts.
- Add chicken, one 8 oz. package shredded Colby-Jack cheese, sour cream cumin, and chili powder; stir to combine.
- Arrange 1/3 of torn tortillas over bottom of prepared baking dish.
- Top with 1/3 of chicken mixture.
- In a medium bowl, combine remaining package of Colby-Jack cheese and Monterey Jack cheese with peppers.
- Sprinkle 1/3 of cheese mixture over chicken mixture.
- Repeat layers twice with remaining tortillas, chicken mixture, and cheese mixture.
- Pour enchilada sauce evenly over casserole.
- Bake for 30-45 minutes or until hot and bubbly.
- Garnish with chopped fresh cilantro.
Nutrition Facts : Calories 645.8, Fat 42.5, SaturatedFat 23.3, Cholesterol 145.7, Sodium 1161.5, Carbohydrate 28.7, Fiber 2.3, Sugar 5.1, Protein 37
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