Wild Rice Chicken Of The Woods And Chicken Casserole Easy Home Version Recipes

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350° F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• Melt ⅓ cup butter in a Dutch oven over medium heat. Add the onion and saute until soft, about 4-5 minutes. Add mushrooms, carrot and celery. Cook until vegetables soften, about 5-6 minutes. Add garlic; cook for 1 more minute, stirring constantly. Add the flour, salt and pepper; cook, stirring constantly, for 1 more minute.
• Gradually whisk in the broth; bring to a boil. Reduce heat slightly, and let the sauce bubble and simmer until it thickens, about 2-3 minutes. Reduce heat to low, stir in the milk; add rice, chicken, parsley and thyme. Cook and stir for 1-2 more minutes. Taste and season with additional salt and pepper, if necessary. Remove from heat.
• Transfer chicken and rice mixture to the prepared baking dish.
• In a small bowl, stir together the Ritz cracker crumbs and 1 tablespoon of melted butter. Sprinkle the buttered crumbs on the top of the casserole.
• Bake, uncovered, for 20-25 minutes, or until hot and bubbly.

WILD RICE, CHICKEN OF THE WOODS, AND CHICKEN CASSEROLE (EASY HOME VERSION)

Steps:

• Mix the panko and sunflower seeds with the parsley if using and reserve.
• Mix the stock and cream. Cook pieces of chicken of the woods in some fat, adding the onions or other alliums after the mushrooms have wilted and the edges of the pan are starting to color.
• Season with salt and pepper and cook for a few minutes until the onions are translucent, then add the 4 oz of butter, melt, sprinkle over the flour and stir to make a roux. stir in the stock and cream in batches, stirring well after each one to prevent lumps and cook until thickened.
• In a large mixing bowl (or the cooking pan) mix the wild rice, cooked chicken, thyme, stock and mushroom-allium mixture, taste and double check the seasoning, adjusting and tasting a few times to make sure the seasoning is dead-on, then put into a baking dish, like a 9x11 casserole size, or a 10 inch cast iron skillet.
• Top with the crumb-seed mixture, criss cross with melted lard or dot with butter and bake for 20-25 minutes at 450F, or until the crust is well browned and the mixture is hot.

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.

CHICKEN, MUSHROOM AND WILD RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the broth in a medium saucepan until simmering.
• Melt the butter in an oven-safe braiser (or large cast-iron skillet with a lid or 4-quart saute pan with a lid) over medium-high heat. Add the shallots and mushrooms, tossing to coat in the butter, and cook, stirring once or twice, until golden, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sherry, allowing the pan to deglaze. Add the rice and allow it to toast and soak in the flavors of the pan. Add about 4 cups of the hot broth to the pan. Add the thyme and bay leaf. Cover the braiser and place it in the oven to bake until the rice is almost cooked, 1 hour to 1 hour and 15 minutes.
• Meanwhile, in a small bowl, mix together the coriander, salt and pepper. Brush the chicken with the olive oil, then dust all over with the seasoning. Set aside.
• Fluff the rice with a fork and check on doneness. It should still have some chew with some grains just starting to pop open. Stir in the cranberries. Add the remaining hot broth to keep the dish brothy. Add the chicken breasts to the braiser, laying them at an angle so that most of the chicken is submerged in the rice. Shingle the lemon slices in between the chicken breasts. Cover and bake for 20 to 25 minutes. Uncover and continue to cook until the chicken registers an internal temperature of 165 degrees F, about another 10 minutes. Top with the parsley or thyme before serving.

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:

• Preheat oven to 375°F. Line a 9x13 qt baking dish with Reynolds Wrap® Heavy Duty Foil.
• Cook onion and mushrooms in a saucepan over medium heat until slightly softened.
• Add rice to the saucepan along with the water required on the package and cook according to package directions.
• While the rice is cooking, toss chicken with basil, thyme, and salt & pepper to taste. Brown chicken over medium heat in a skillet until all sides are browned and chicken is almost cooked through.
• Combine the cooked rice and browned chicken with mushroom soup, sour cream, chicken broth, and ½ cup of cheddar cheese. Toss well to combine.
• Spread into the prepared pan and cover with Reynolds Wrap® Heavy Duty Foil. Bake 20 minutes.
• Remove foil and top with remaining ½ cup cheese. Bake an additional 5-7 minutes or until bubbly and the cheese is melted.
• Rest 10 minutes before serving.

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the 1 tablespoon olive oil in a large skillet over medium heat and add the onions. Cook, stirring occasionally, for 2 minutes.
• Add the mushrooms and 1/2 teaspoon salt to the skillet and cook, stirring occasionally, until the mushrooms are tender and the onions are translucent, about 4 minutes. Transfer to a large bowl.
• Heat the remaining 1 teaspoon oil in the skillet and add the chicken, garlic powder and 1/2 teaspoon salt. Cook, stirring occasionally, until the chicken is cooked through, about 3 minutes. Transfer to the medium bowl. Add the wild rice, sour cream and 1 cup shredded cheese and stir to combine.
• Transfer the mixture to an 8-by-8-inch baking dish and sprinkle with additional shredded cheese.
• Bake until bubbly, 20 to 25 minutes. Remove from the oven and serve.