Wild Rice Spaghetti Chicken Recipes

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CLASSIC CHICKEN AND WILD RICE HOTDISH



Classic Chicken and Wild Rice Hotdish image

Provided by Amy Thielen

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 17

1/2 cup natural wild rice
Fine sea salt
1 bay leaf
6 tablespoons salted butter, plus more for the baking dish
2 leeks, white and light green parts, diced
3 stalks celery, diced
Freshly ground black pepper
3 tablespoons all-purpose flour
1 1/2 cups whole milk
2/3 cup heavy cream
3/4 cup low-sodium chicken stock
3/4 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
1/4 teaspoon grated nutmeg
2 cups roughly chopped cooked chicken
4 ounces aged Gouda or aged cheddar cheese, grated (about 1 1/2 cups)
2 cups coarsely ground buttery crackers (such as Ritz or Club; about 2 sleeves)
2 tablespoons extra-virgin olive oil

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.

WILD RICE CHICKEN DINNER



Wild Rice Chicken Dinner image

With chicken, green beans and the nice crunch of water chestnuts and almonds, this casserole has everything you need. Using ready-to-serve wild rice makes putting it together a breeze. -Lorraine Hanson, Independence, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 casseroles (8 servings each).

Number Of Ingredients 11

2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
2 packages (16 ounces each) frozen French-style green beans, thawed
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cans (8 ounces each) sliced water chestnuts, drained
2/3 cup chopped onion
2 jars (4 ounces each) sliced pimientos, drained
1 cup mayonnaise
1/2 cup 2% milk
1 teaspoon pepper
6 cups cubed cooked chicken
1 cup slivered almonds, divided

Steps:

  • Heat rice according to package directions. Meanwhile, in a Dutch oven, combine the green beans, soup, water chestnuts, onion, pimientos, mayonnaise, milk and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in chicken and rice; cook 3-4 minutes longer or until chicken is heated through. , Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup almonds. Serve immediately. Pour the remaining mixture into a greased 13x9-in. baking dish; cool. Sprinkle with remaining almonds. Cover and freeze for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 40-45 minutes or until heated through.

Nutrition Facts : Calories 357 calories, Fat 21g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 491mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 19g protein.

CREAMY CHICKEN WILD RICE RECIPE BY TASTY



Creamy Chicken Wild Rice Recipe by Tasty image

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

6 boneless, skinless chicken thighs
salt, to taste
pepper, to taste
1 tablespoon garlic powder
1 tablespoon dried thyme
1 tablespoon dried parsley
2 tablespoons butter
4 carrots, small diced
1 yellow onion, small diced
4 stalks celery, small diced
½ lb cremini mushroom, sliced
5 cloves garlic, minced
2 cups wild rice
8 cups chicken broth
2 cups grated parmesan cheese, plus more for garnish
1 cup heavy cream
1 tablespoon fresh thyme
½ cup sour cream
fresh parsley, for garnish

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!

WILD RICE SPAGHETTI CHICKEN



Wild Rice Spaghetti Chicken image

Chicken AND rice AND spaghetti, your palette overfloweth! This is a quick delicious recipe that the whole family likes. I always use fresh ingredients which will always give you the best flavor you can get. Serve with a nice green salad, warm French bread and butter. Enjoy.

Provided by Allrecipes Member

Categories     Skillet Chicken Breasts

Yield 4

Number Of Ingredients 7

2 whole boneless, skinless chicken breast, cubed
1 tablespoon olive oil
1 cup wild rice
3 green onions, chopped
¼ cup red bell pepper, chopped
3 cups chicken broth
2 cups spaghetti, cooked and drained

Steps:

  • Saute chicken pieces in olive oil and set aside. In the same pan saute wild rice, green onions and red pepper pieces (about 3 minutes). Add chicken broth, cover and simmer for 15 minutes.
  • Add the chicken and cooked spaghetti. Cook another 10 to 12 minutes covered (stir at least once to prevent spaghetti from sticking). When ready, chicken should be very tender and have a nice creamy sauce to dish onto the plate.

Nutrition Facts : Calories 342.7 calories, Carbohydrate 51.2 g, Cholesterol 34.2 mg, Fat 5.1 g, Fiber 4.1 g, Protein 23.2 g, SaturatedFat 0.8 g, Sodium 44.1 mg, Sugar 1.6 g

WILD RICE SPAGHETTI CHICKEN



Wild Rice Spaghetti Chicken image

Chicken AND rice AND spaghetti, your palette overfloweth! This is a quick delicious recipe that the whole family likes. I always use fresh ingredients which will always give you the best flavor you can get. Serve with a nice green salad, warm French bread and butter. Enjoy.

Provided by Katie Mines

Categories     Skillet Chicken Breasts

Yield 4

Number Of Ingredients 7

2 whole boneless, skinless chicken breast, cubed
1 tablespoon olive oil
1 cup wild rice
3 green onions, chopped
¼ cup red bell pepper, chopped
3 cups chicken broth
2 cups spaghetti, cooked and drained

Steps:

  • Saute chicken pieces in olive oil and set aside. In the same pan saute wild rice, green onions and red pepper pieces (about 3 minutes). Add chicken broth, cover and simmer for 15 minutes.
  • Add the chicken and cooked spaghetti. Cook another 10 to 12 minutes covered (stir at least once to prevent spaghetti from sticking). When ready, chicken should be very tender and have a nice creamy sauce to dish onto the plate.

Nutrition Facts : Calories 342.7 calories, Carbohydrate 51.2 g, Cholesterol 34.2 mg, Fat 5.1 g, Fiber 4.1 g, Protein 23.2 g, SaturatedFat 0.8 g, Sodium 44.1 mg, Sugar 1.6 g

WILD RICE CHICKEN BAKE



Wild Rice Chicken Bake image

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

4 boneless skinless chicken breast halves
1 package (6 ounces) long grain and wild rice mix
1 envelope onion soup mix
2-1/3 cups water
1 tablespoon butter

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



Contest-Winning Chicken Wild Rice Casserole image

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

1 small onion, chopped
1/3 cup butter
1/3 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 cup half-and-half cream
4 cups cubed cooked chicken
4 cups cooked wild rice
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 jar (4 ounces) diced pimientos, drained
1 tablespoon minced fresh parsley
1/3 cup slivered almonds

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.

CHICKEN AND WILD RICE BAKE



Chicken and Wild Rice Bake image

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

2 (6.1 ounce) boxes fast-cooking long grain and wild rice mix
1 ¾ cups water
5 tablespoons butter, divided
1 large sweet onion, chopped
5 cups cubed cooked chicken
4 cups shredded Cheddar cheese, divided
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (8 ounce) cans sliced water chestnuts, drained
1 (16 ounce) container sour cream
1 cup milk
½ teaspoon salt
½ teaspoon ground black pepper
½ cup soft bread crumbs
¼ cup sliced toasted almonds

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

ITALIAN CHICKEN AND WILD RICE



Italian Chicken and Wild Rice image

Make and share this Italian Chicken and Wild Rice recipe from Food.com.

Provided by tannermom

Categories     < 30 Mins

Time 19m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 1/2 lbs boneless chicken breasts, cubed
2 cups chicken broth
1 cup wild rice
1/4 diced onion
1/2 teaspoon minced garlic
14 1/2 ounces diced tomatoes
2 cups chopped fresh mushrooms
1 teaspoon sea salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper

Steps:

  • Put chicken, broth, wild rice, onion, and garlic in a slow cooker. Stir in mushrooms, tomatoes, salt oregano, basil and pepper. Cover and simmer for 4 hours on high or 6 hours on low.

Nutrition Facts : Calories 453.8, Fat 18.5, SaturatedFat 5.2, Cholesterol 121.1, Sodium 762.4, Carbohydrate 24.4, Fiber 2.9, Sugar 3.4, Protein 46.4

WILD RICE SPAGHETTI CHICKEN



Wild Rice Spaghetti Chicken image

Chicken AND rice AND spaghetti, your palette overfloweth! This is a quick delicious recipe that the whole family likes. I always use fresh ingredients which will always give you the best flavor you can get. Serve with a nice green salad, warm French bread and butter. Enjoy.

Provided by Katie Mines

Categories     Skillet Chicken Breasts

Yield 4

Number Of Ingredients 7

2 whole boneless, skinless chicken breast, cubed
1 tablespoon olive oil
1 cup wild rice
3 green onions, chopped
¼ cup red bell pepper, chopped
3 cups chicken broth
2 cups spaghetti, cooked and drained

Steps:

  • Saute chicken pieces in olive oil and set aside. In the same pan saute wild rice, green onions and red pepper pieces (about 3 minutes). Add chicken broth, cover and simmer for 15 minutes.
  • Add the chicken and cooked spaghetti. Cook another 10 to 12 minutes covered (stir at least once to prevent spaghetti from sticking). When ready, chicken should be very tender and have a nice creamy sauce to dish onto the plate.

Nutrition Facts : Calories 342.7 calories, Carbohydrate 51.2 g, Cholesterol 34.2 mg, Fat 5.1 g, Fiber 4.1 g, Protein 23.2 g, SaturatedFat 0.8 g, Sodium 44.1 mg, Sugar 1.6 g

WILD RICE SPAGHETTI CHICKEN



Wild Rice Spaghetti Chicken image

Chicken AND rice AND spaghetti, your palette overfloweth! This is a quick delicious recipe that the whole family likes. I always use fresh ingredients which will always give you the best flavor you can get. Serve with a nice green salad, warm French bread and butter. Enjoy.

Provided by Katie Mines

Categories     Skillet Chicken Breasts

Yield 4

Number Of Ingredients 7

2 whole boneless, skinless chicken breast, cubed
1 tablespoon olive oil
1 cup wild rice
3 green onions, chopped
¼ cup red bell pepper, chopped
3 cups chicken broth
2 cups spaghetti, cooked and drained

Steps:

  • Saute chicken pieces in olive oil and set aside. In the same pan saute wild rice, green onions and red pepper pieces (about 3 minutes). Add chicken broth, cover and simmer for 15 minutes.
  • Add the chicken and cooked spaghetti. Cook another 10 to 12 minutes covered (stir at least once to prevent spaghetti from sticking). When ready, chicken should be very tender and have a nice creamy sauce to dish onto the plate.

Nutrition Facts : Calories 342.7 calories, Carbohydrate 51.2 g, Cholesterol 34.2 mg, Fat 5.1 g, Fiber 4.1 g, Protein 23.2 g, SaturatedFat 0.8 g, Sodium 44.1 mg, Sugar 1.6 g

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Top Asked Questions

What is Italian Spaghetti rice recipe?
Spaghetti Rice Recipe – homemade meat sauce tossed with rice instead of pasta. Italian sausage or hamburger, tomato sauce, garlic, onions, Italian spices and rice. Ready in about 15 minutes and naturally gluten-free! We LOVED this!! Remember this recipe. Pin this recipe to your favorite board now to remember it later!
How to cook wild rice in a pan?
Serve your family with baked rice, bacon and vegetable casserole. In medium saucepan, combine wild rice and water. Bring to a boil. Reduce heat to low; cover and simmer 50 to 60 minutes or until rice is tender and water is absorbed. Meanwhile, grease 1 1/2-quart casserole.
How to cook spaghetti with chicken soup?
Stir in the chicken soup, cubed Velveeta, and diced tomatoes with green chilies. Add the cooked spaghetti and season with salt and pepper to taste. Transfer everything to a baking dish and bake in the preheated oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes before serving.
Is spaghetti rice gluten free?
Spaghetti Rice Recipe – homemade meat sauce tossed with rice instead of pasta. Italian sausage or hamburger, tomato sauce, garlic, onions, Italian spices and rice. Ready in about 15 minutes and naturally gluten free! We LOVED this!! Brown the meat in a skillet and drain off fat.

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