CHICKEN WILD RICE CASSEROLE
This chicken and wild rice casserole recipe is a hearty, easy recipe for a weeknight dinner or to use up leftover chicken or even leftover turkey! The chicken casserole uses fresh onions, carrots and celery and a blend of wild rice mix baked together with perfectly seasoned cream of chicken soup to create a simple meal that is family friendly and meal prep friendly.
Provided by Bailey
Categories Chicken
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a large skillet on medium-high heat, sauté the carrots, celery, onion and garlic for about 5 minutes, or until the onions have softened and garlic is fragrant
- Add the cream of chicken soup, broth, sour cream, parsley, salt and pepper into the skillet and stir to combine with the vegetables and incorporate the wet ingredients together
- Spray a large casserole dish with a cooking oil. Pour the vegetable and soup mix into the casserole dish. Add in the chicken and stir, then add in the cooked rice and stir
- Flatten out the top so it's in an even layer and then layer the cheese over top
- Bake uncovered for 35-40 minutes, or until the top is golden brown
CHICKEN AND WILD RICE CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 13
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.
THE ONE & ONLY WILD RICE CHICKEN CASSEROLE
May be made ahead, frozen thawed, and baked. I like to make 2 batches of the chicken and freeze 1 so that next time I make this recipe it's much faster than the first time. Easy recipe accompanied with tossed salad & hot rolls.
Provided by Designing Diva
Categories Rice
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice according to package directions.
- Blend in soup and next 6 ingredients; mix gently. Add broth and mix.
- Spread in a 9x13x2 inch dish. Sprinkle with topping; bake in a 350 degree oven for 1 hour.
WILD RICE & CHICKEN CASSEROLE
This goes well with a salad and some crusty rolls. A nice light dinner. Make sure you stir half-way through cooking as stated or may come out runny (found this out after making it a few times).
Provided by Carmen B.
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350*.
- Mix all ingredients together including seasoning packet from rice.
- Place in ungreased 2 qt casserole dish.
- Cover and bake 45-50 minutes or until rice is tender.
- STIR HALFWAY THROUGH COOKING.
- Uncover and bake 10-15 minutes longer or until liquid is absorbed.
Nutrition Facts : Calories 242.6, Fat 6.8, SaturatedFat 1.9, Cholesterol 36.9, Sodium 373.7, Carbohydrate 28.6, Fiber 0.7, Sugar 1.6, Protein 15.7
WILD RICE CASSEROLE RECIPE BY TASTY
Rustic and filling, this wild rice casserole is the perfect warm dish for cool evenings.
Provided by Tasty
Categories Dinner
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with butter.
- Melt the butter in a large pan over medium-high heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
- Add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the chicken stock and stir to combine. Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 5 minutes.
- Add the salt and pepper and stir to combine. Add the chicken and rice to the pan and stir until fully combined.
- Transfer the rice mixture to the prepared baking dish and spread in an even layer. Bake until bubbling, about 20 minutes.
- Top with the parsley before serving.
- Enjoy!
Nutrition Facts : Calories 809 calories, Carbohydrate 101 grams, Fat 32 grams, Fiber 7 grams, Protein 30 grams, Sugar 9 grams
CONTEST-WINNING CHICKEN WILD RICE CASSEROLE
While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. -Elizabeth Tokariuk, Lethbridge, Alberta
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 382 calories, Fat 19g fat (8g saturated fat), Cholesterol 98mg cholesterol, Sodium 878mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.
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