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.
CLASSIC CHICKEN AND WILD RICE HOTDISH
Provided by Amy Thielen
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.)
- Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes.
- Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.
- Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.
- Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside.
- Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes.
- Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately.
CHICKEN AND WILD RICE SLOW COOKER DINNER
This is a great easy dinner. We have been making this for years for the sport teams at the high school. They love it so I thought I would share it.
Provided by Kari
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 5h10m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 64.8 g, Cholesterol 76.3 mg, Fat 12.6 g, Fiber 3.1 g, Protein 33.8 g, SaturatedFat 3.6 g, Sodium 1997.1 mg, Sugar 8.1 g
CHICKEN AND WILD RICE CASSEROLE
A creamy chicken, wild rice, and mushroom casserole. This elegant, tasty recipe may be made in advance and baked right before company arrives! It's a real family favorite! Serve with French-style green beans or broccoli, fruit salad and French bread. That's all you need.
Provided by KITKATY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h30m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 33.7 g, Cholesterol 87.7 mg, Fat 10.3 g, Fiber 2 g, Protein 33.8 g, SaturatedFat 4.4 g, Sodium 1325.8 mg, Sugar 3.3 g
CHICKEN AND WILD RICE BAKE
This recipe is a great example of Midwest food! Its ingredients, including the wild rice, can all be found in Minnesota. The dish is good for larger groups since the cook doesn't need to spend a lot of time in the kitchen. -Suzanne Greenslit, Merrifield, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water., Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt., Transfer to a 3-qt. or 13x9-in. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.
Nutrition Facts : Calories 332 calories, Fat 21g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 809mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
WILD RICE CHICKEN BAKE
I developed this recipe when I was low on groceries and in a hurry to get a good hot meal in the oven. The savory onion flavor bakes right into the chicken.-Leslie Gillespie, Red Oak, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a greased 13-in. x 9-in. baking dish. Combine the rice mix with contents of seasoning packet, soup mix, water and butter. Pour over chicken. Cover and bake at 350° for 55-60 minutes or until chicken juices run clear.
Nutrition Facts :
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.
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!
CHICKEN AND WILD RICE
Make and share this Chicken and Wild Rice recipe from Food.com.
Provided by KlynnPadilla
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare rice as directed on box; spoon into greased casserole dish.
- While rice is cooking, melt butter in medium saucepan. Blend in flour; add milk gradually. Stir over low heat until thick. Add cheese and lemon juice; stir well.
- Mix chicken and sauce with rice and bake at 350 for 20 minutes or until hot and bubbly.
Nutrition Facts : Calories 261.7, Fat 16.1, SaturatedFat 8.5, Cholesterol 85.3, Sodium 259.8, Carbohydrate 5.8, Fiber 0.1, Sugar 0.1, Protein 22.6
FAVORITE CHICKEN AND WILD RICE CASSEROLE
I found this in Southern Living several years ago and make it often, especially when bringing a meal to someone. It freezes well which is good since the recipe is much more than my family can eat. I usually make it either in 2 2qt baking dishes or 3 9x9 pans for freezing and add a little extra cheese on top. Light sour cream, lowfat milk and Healthy Request soup work well for a lower fat version.
Provided by LonghornMama
Categories Chicken
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Prepare rice according to package directions; set aside.
- Saute onion, celery and water chestnuts in butter until tender.
- In a very large bowl, combine rice, onion mixture, 3 cups cheese, chicken, soup, sour cream, milk, salt and pepper.
- Pour into a lightly greased 15x10 inch baking dish or 4 qt casserole.
- Bake at 350 for 30 minutes.
- Sprinkle with remaining 1 cup cheese and bake 5 minutes.
T'S FAVORITE CHICKEN AND WILD RICE
This is a good company as well as family dish that I have served for 15 years. I tripled the recipe and had a "dinner for 10" a week ago. It was a hit. I am posting this at the request of my guests. There is NO SOUP in this dish. But the ingredients and steps are SIMPLE and EASY for an elegant tasting meal. Your choice whether to use the chicken with/without bones and skin.
Provided by Trisha W
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Empty wild rice into bottom of casserole pan and sprinkle the enclosed package of seasoning over it.
- Add water and cut-up vegetables.
- Rub butter on the skin side of chicken and lay skin side up on top of rice mixture.
- Dot with remaining butter.
- Cover with foil and bake at 375 degrees for 1 hour.
- Remove foil and bake for 30 minutes longer to brown chicken.
WILD RICE CHICKEN SKILLET
"This fast and easy chicken dish is so tasty and easy, my family just loves it," says Deborah Webb of Kalispell, Montana. She adds, "The boxed rice adds so much flavor. It's great with a side salad to complete this meal in one."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, brown chicken in oil over medium heat. Sprinkle with salt and pepper. Reduce heat to low; cover and cook for 10-15 minutes or until juices run clear. , Stir in corn and rice; sprinkle with cheese. Cover and cook 3-4 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 341 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 763mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
SUPER VEGGIE CHICKEN AND WILD RICE CASSEROLE
An updated version of your mom's chicken casserole with lots of hidden veggies to please even the pickiest eaters.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 1h35m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 25 g, Cholesterol 57.3 mg, Fat 9.6 g, Fiber 2.4 g, Protein 23.2 g, SaturatedFat 4.3 g, Sodium 851.4 mg, Sugar 3.9 g
CHICKEN AND WILD RICE
Entered for safe-keeping, I think this is what MDM used to make for family dinners; it was bookmarked in "Flavored with Tradition: A Collection of Recipes from Charleston, Atlanta, and Richmond."
Provided by KateL
Categories One Dish Meal
Time 2h16m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine onion soup mix and sour cream and let stand for 2 hours.
- Cook long grain and wild rice according to package, approximately 30 minutes required.
- Combine sherry, water, and seasonings and bring to a boil.
- Add chicken and simmer for 20 minutes.
- Strain chicken and reserve broth. Cut chicken into bite-size pieces.
- Reduce the reserved broth to 1 1/2 cups and blend in the mushroom soup.
- Blend in onion soup mixture that has been standing for 2 hours.
- Combine rice and chicken pieces and pour into a buttered casserole dish. Pour sauce on top and bake, uncovered, at 350 degrees Fahrenheit for 30 minutes.
- Top with toasted almonds.
- Can be frozen.
Nutrition Facts : Calories 564.5, Fat 26.2, SaturatedFat 9.5, Cholesterol 109.8, Sodium 721.8, Carbohydrate 12.1, Fiber 1.1, Sugar 2.9, Protein 33.6
LESLIE'S FAVORITE CHICKEN AND WILD RICE CASSEROLE
This is my favorite dish to bring to families- for new babies, sick friends, etc. It makes so much, you have plenty to feed your family and the family you are feeding. This is a Southern Living recipe from a while back.
Provided by nicoleingermantown
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Prepare rice according to package directions; set aside.
- Melt butter in a large skillet over medium heat; add onion, celery and water chestnuts. Saute 10 minutes or until tender.
- Stir in rice, chicken, 3 cups cheese, and next 5 ingredients; spoon mixture into a lightly greased 15- x 10-inch baking dish or a 4-quart casserole. ( I prefer to use 2 smaller size casseroles-one to give and one for my family).
- Top with breadcrumbs if desired. Bake casserole at 350°F for 30 minutes. Sprinkle with remaining 1 cup cheese, and bake 5 more minutes.
Nutrition Facts : Calories 906.7, Fat 64.7, SaturatedFat 35.6, Cholesterol 227.7, Sodium 1550.1, Carbohydrate 27, Fiber 2.9, Sugar 5.9, Protein 54.7
CHICKEN AND WILD RICE BAKE
Creamy, cheesy good. Good chicken and wild rice baked casserole to feed a crowd.
Provided by Shelly
Categories Rice Casserole
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Combine rice, contents of included seasoning packet, 1 3/4 cups water, and 1 tablespoon butter in a medium saucepan. Stir well and bring to a boil. Reduce heat to medium or medium-low, and simmer, covered, for 5 minutes. Remove from heat and set aside until water is absorbed, about 5 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt remaining butter in a large skillet over medium-high heat. Add onion and saute until soft, about 5 minutes. Transfer to a large baking dish with cooked rice. Add chicken, 3 cups Cheddar cheese, condensed soup, water chestnuts, sour cream, milk, salt, and pepper and stir until well mixed. Top with bread crumbs.
- Bake in the preheated oven for 35 to 40 minutes. Sprinkle with remaining Cheddar cheese and almonds and continue to bake until cheese has melted, about 5 minutes longer.
Nutrition Facts : Calories 696.3 calories, Carbohydrate 43.4 g, Cholesterol 137.2 mg, Fat 41.1 g, Fiber 2.2 g, Protein 38.2 g, SaturatedFat 21.8 g, Sodium 1443.2 mg, Sugar 5.3 g
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