Wildricechickenoamc Recipes

CHICKEN & WILD RICE

Steps:

• Rinse chicken and pat dry. Pour contents of Rice mix in pan (there will be an spice mix in the box - add that too). Lay chicken on top of rice. Add the amount of water listed on the rice mix, I think it's 2 ¼ cup, for each box. Sprinkle on dry soup mix. Dot with butter. ( I use about 3 tablespoons butter - my Mom used an entire stick - your choice :).
• Cover with foil or lid, and bake for about 45 minutes - remove cover and bake another 20 minutes. Cooking time will vary based on type of chicken parts used. If you use boneless skinless chicken be sure to to adjust time or chicken will be very dry.

WILD RICE CHICKEN BAKE

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.

WILD RICE-CHICKEN CASSEROLE

Steps:

• Prepare rice mix according to package directions.
• While rice is cooking, cook onion and celery in butter until tender.
• Stir in soup, sour cream, wine, and curry.
• Stir in chicken and cooked rice.
• Turn into a 2 quart casserole or a 12x7x2 inch baking dish.
• Bake, uncovered, in a 350 degree oven for 35 to 40 minutes.
• Stir before serving.

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.

ROAST CHICKEN WITH WILD RICE DRESSING

Steps:

• For the roast chicken: Preheat the oven to 350 degrees F. Pat the chicken dry and place breast-side up in a large roasting pan fitted with a wire rack. Mix together the olive oil, marjoram, smoked paprika, salt and pepper in a small bowl. Gently loosen the skin over the breast of the chicken and rub a little of the mixute under the skin. Rub the remainder of the mixture all over the outside and inside of the chicken. Put the halved onion inside the chicken cavity and tie the legs together with butcher's twine. Tuck the wings underneath the chicken.
• Roast until an instant-read thermometer inserted into the thickest part of the thigh not touching bone registers 165 degrees F, or until the juices run clear when the tip of a knife is inserted into the thickest part of the thigh, 1 hour 45 minutes to 2 hours, basting the chicken with pan juices a few times during the last hour of roasting.
• Mix the marmalade and vinegar together and brush over the chicken. Roast for an additional 5 minutes to set the glaze. Let the chicken rest for 30 minutes.
• For the wild rice dressing: While the chicken roasts, make the dressing. Cook the rice according to package directions, drain off any excess water, if necessary, and transfer to a large bowl. Heat the olive oil in a large skillet over medium heat and add the onions, celery and garlic. Cook, stirring, until the vegetables are tender, about 7 minutes. Add the dried fruit, marjoram, 1/2 teaspoon salt and some pepper. Cook until the fruit softens, 3 to 4 minutes. Remove from the heat and add to the bowl with the wild rice. Add the bread cubes and toss to combine. Add the chicken broth, parsley and 3/4 teaspoon salt and some pepper to taste. Stir until combined.
• Lightly grease a 2-quart baking dish with olive oil. Transfer the dressing mixture to the dish and level the top. When the chicken comes out of the oven, put the dressing in the oven, uncovered, and bake for 30 minutes. The dressing should be golden brown and heated through.
• Serve the chicken with the dressing on the side.

WILD RICE CASSEROLE RECIPE BY TASTY

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!

CREAMY CHICKEN WILD RICE RECIPE BY TASTY

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!

SUPER VEGGIE CHICKEN AND WILD RICE CASSEROLE

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.

WILD RICE CHICKEN SKILLET

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.