ASPARAGUS, CHICKEN, WILD RICE CASSEROLE
I found this recipe several years ago while looking for something unusual but simple I could prepare for company. I could prepare for company. It's a dish that I've served many times since then-with a salad and rolls, it makes a complete meal. My husband and I both grew up in the country. We're living in a suburb of a big city now, but we hope to move to a rural area. Meanwhile, two small children, home improvement projects, sewing and needlework keep me busy.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Spread rice in a greased 13x9-in. baking dish. Add the broth and mushrooms; dot with 2 tablespoons butter. Arrange chicken in center of dish; sprinkle with onion soup mix. Spoon mushroom soup over top. , Bake, uncovered, at 350° for 1 hour. Arrange asparagus around edges of dish. Melt remaining butter; brush over asparagus and sprinkle with paprika. Bake 15-20 minutes longer or until asparagus is tender.
Nutrition Facts :
ASPARAGUS, CHICKEN, WILD RICE CASSEROLE
We are growing asparagus, can't wait for it to be coming out of our ears!!! Tweaked this recipe from "A Taste of Country," reducing salt,and changing some other ingredients. Baking time total is 1 hour and 20 minutes
Provided by Justmez2
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spread rice in a 7" x 11" baking pan (corning dish).
- Add chicken broth and mushrooms; dot with 2 tablespoons butter.
- Place chicken breast in the center; sprinkle with garlic and onion powders.
- Spoon mushroom soup over all.
- Bake uncovered, at 350 degrees for 1 hour.
- Remove and arrange asparagus around outer edges of baking dish; brush with melted butter and sprinkle with paprika.
- Bake 15-20 minutes more or until asparagus is tender.
Nutrition Facts : Calories 304, Fat 19.8, SaturatedFat 9.5, Cholesterol 85.4, Sodium 459.6, Carbohydrate 9.2, Fiber 2.7, Sugar 3.5, Protein 23.6
CHICKEN AND ASPARAGUS OVER WILD RICE
This came from recipetips.com. "The distinct taste and texture of wild rice is a perfect complement to the chicken and asparagus in this dish." A healthy dish with a nice presentation!
Provided by yogiclarebear
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Spray a large non-stick skillet with cooking spray. Add the shallots and cook until tender, about 1 minute.
- Add chicken, cooking until no pink remains.
- Add the garlic and cook, stirring, for about a minute. Spoon chicken mixture into a bowl and set aside.
- Add asparagus to the skillet and cook over medium heat, stirring, 6-8 minutes, until asparagus is bright green and starting to tender.
- Add wine and cook, stirring, until it evaporates. Remove asparagus to the chicken bowl.
- Remove pan from heat. In a small bowl, combine the cornstarch and skim milk, mixing well. Add it to the pan along with the chicken broth and return pan to heat. Cook, stirring constantly, until mixture thickens, about 3 minutes.
- Return chicken and asparagus to the pan and mix with the sauce. Continue to simmer, stirring occasionally, for another 5-10 minutes.
- Serve chicken and asparagus over the wild rice, drizzle with lemon juice to taste.
Nutrition Facts : Calories 347.9, Fat 2.3, SaturatedFat 0.5, Cholesterol 66.1, Sodium 337.3, Carbohydrate 44, Fiber 5.4, Sugar 3.6, Protein 36.5
CHICKEN RICE ASPARAGUS CASSEROLE
Many flavors mixed together to compliment the moist and tender chicken breasts. This can be easily adapted and ingredients can be added or removed.
Provided by FitNLeanStud
Categories One Dish Meal
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large casserole dish, mix together the 2 packages of rice, chicken broth, cream of mushroom, mushrooms, olives, onion, cream, and white wine. Stir until all is mixed well.
- Place chicken breasts into the casserole dish and mix ingredients over the chicken.
- Place asparagus stalks across the casserole dish, making sure the stalks are coated in the mixture and remain on top.
- Cover dish and bake for an hour and a half at 350 degrees.
- Serve chicken with rice and asparagus as sides.
Nutrition Facts : Calories 429.5, Fat 20.7, SaturatedFat 7.2, Cholesterol 61.4, Sodium 1854, Carbohydrate 27.2, Fiber 4.8, Sugar 5.7, Protein 26.5
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.
ASPARAGUS AND LEMON CHICKEN WITH RICE
Steps:
- In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.
CHICKEN AND WILD RICE CASSEROLE
With chicken, wild rice and homemade croutons, a serving of this hearty casserole is sure to satisfy.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, melt 3 tablespoons butter over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender but not brown.
- Stir in flour, mixing well. Stir in half-and-half, water, sherry and seasoning packet from rice mix. Cook 5 to 6 minutes, stirring constantly, until bubbly. Stir in rice and chicken. Cook 3 to 4 minutes, stirring frequently, until mixture is thickened. Pour into baking dish.
- Meanwhile, in large bowl, toss bread cubes and almonds with 1/4 cup melted butter, using spoon. Sprinkle evenly over casserole.
- Bake uncovered 20 to 30 minutes or until topping is golden brown. Let stand 5 minutes before serving. Sprinkle with parsley.
Nutrition Facts : Calories 550, Carbohydrate 38 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 6 g, TransFat 1 g
CHICKEN-WILD RICE CASSEROLE WITH DRIED CHERRIES
Check out this hearty chicken and rice casserole - perfect for a slow cooked flavorful dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h20m
Yield 8
Number Of Ingredients 12
Steps:
- Mix wild rice, cherries, onion, carrots, celery, applesauce and salt in 6-quart slow cooker. Arrange chicken drumsticks and thighs over rice mixture. Pour soup over chicken; pour broth over all. Sprinkle thyme on chicken.
- Cover and cook on high heat setting 4 to 6 hours or until wild rice is tender.
Nutrition Facts : Calories 390, Carbohydrate 42 g, Cholesterol 95 mg, Fiber 4 g, Protein 35 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 710 mg
WILD RICE CHICKEN CASSEROLE
Make and share this Wild Rice Chicken Casserole recipe from Food.com.
Provided by Bekeur
Categories Chicken
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Layer in 9 x 13" baking dish with Bacon.
- Sprinkle rice over bacon.
- Sprinkle seasoning package over rice.
- layer chicken.
- Mix together and pour over top, Cream of Mushroom, Cream of Chicken, Milk.
- Bake@ 350 degrees for 1 1/2 to 2 hours.
Nutrition Facts : Calories 851.2, Fat 62.8, SaturatedFat 19.7, Cholesterol 216.7, Sodium 1487.8, Carbohydrate 15.8, Sugar 1.5, Protein 53.3
CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET
Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta, and a glass of white wine!!!
Provided by Paula Stotts
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
- Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 7.3 g, Cholesterol 106.6 mg, Fat 33.5 g, Fiber 2.9 g, Protein 26.9 g, SaturatedFat 13.5 g, Sodium 491 mg, Sugar 2.8 g
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 AND WILD RICE CASSEROLE
Looking for a delicious recipe for dinner tonight? Then check out this easy-to-bake creamy chicken, veggies and wild rice casserole.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 4
Number Of Ingredients 13
Steps:
- Cook wild rice in 1 2/3 cups water as directed on package, drain if necessary.
- Heat oven to 350°F. In 2-quart saucepan, heat 2 tablespoons water to boiling. Cook celery, onion, bell pepper and mushrooms in water, stirring frequently, until crisp-tender; remove from heat.
- Stir in soup and milk. Stir in cooked wild rice and remaining ingredients. Spoon into ungreased 2-quart casserole.
- Cover; bake 30 to 40 minutes or until hot and bubbly.
Nutrition Facts : Calories 320, Carbohydrate 42 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 5 g, TransFat 0 g
WILD RICE CASSEROLE II
Quick, easy and very savory! This is a great sidedish recipe for chicken or pork!!
Provided by CORWYNN DARKHOLME
Categories Side Dish Casseroles
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan.
- In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.
- Cover, and bake in the preheated oven 30 minutes.
- While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 17.9 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 335.5 mg, Sugar 1.6 g
WILD RICE BRUNCH CASSEROLE
Wild rice is one of our state's prized foods. Paired with our garden specialty-fresh asparagus-this recipe can't miss!
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Cook rice according to package directions. Spread in greased 13x9-in. baking dish; set aside. , Meanwhile, preheat oven to 325°. Place asparagus and 1/2 in. of water in a large saucepan; bring to a boil. Reduce heat; cover and simmer 3-5 minutes or until crisp-tender. Drain and set aside., In a large skillet, saute ham in 2 tablespoons butter until lightly browned. Spoon over wild rice. , In a large bowl, whisk eggs, milk, salt and pepper. In the same skillet, heat remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Spoon over ham; top with asparagus., For sauce, heat oil in a saucepan. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add the cheese, ginger and pepper. Cook and stir 2 minutes longer or until cheese is melted. , Pour over casserole. Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.
Nutrition Facts : Calories 317 calories, Fat 21g fat (10g saturated fat), Cholesterol 260mg cholesterol, Sodium 738mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.
ASPARAGUS AND WILD RICE CASSEROLE
I learned the fun of cooking as a child. I love to create as I cook- this recipe is a combination of several different asparagus dishes. It's also tasty with pieces of cooked duck added to the wild rice.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, saute onion in butter until tender. Add flour and salt; stir to make a paste. Add milk; cook over medium heat, stirring constantly, until mixture thickens. Cool 1 minute more. Remove from heat; stir in sour cream until smooth. , In a greased 11x7-in. baking dish, layer wild rice, asparagus, sour cream mixture, cheese and bacon. Bake at 350° for 30 minutes.
Nutrition Facts : Calories 247 calories, Fat 14g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 294mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
ROAST TURKEY, ASPARAGUS AND WILD RICE CASSEROLE
Not your average casserole. Roasted asparagus, a sherry cream sauce with wild rice, roasted almonds and toasted bread crumbs make this a dish to entertain with or just a big family dinner. This served in individual serving dishes is wonderful or a dish made for two to serve for a very elegant dinner. You can always switch this up by use leftover chicken and even broccoli or green beans if you are not a fan of asparagus.
Provided by SarasotaCook
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Rice -- Prepare the wild rice accordingly to directions and set to the side. You can make the quick cooking, original anything you want, even white and wild rice mix. I just like the wild rice flavor for this. But please you can use what you enjoy best.
- Asparagus -- Roast the asparagus (broccoli or green beans if you are not using asparagus), as the rice cooks. On a cookie sheet covered with foil or parchment or even on a grill or grill pan, drizzle the asparagus with olive oil, salt and pepper and roast at 400 for about 7-10 minutes or grill for 5 just until 1/2 way done. Remove and cool.
- The Main Part -- In a medium pot, melt the butter on medium heat and stir in the flour to make a roux. Slowly add in the milk and bring to a medium low boil until the sauce thickens. Then stir in the turkey and sherry and mix until combined and heated through. Add a little salt and pepper to your taste and the fresh parsley.
- In a large casserole dished sprayed with pam or greased add the rice, then top with the turkey and cream sauce, asparagus (or other vegetable), positioned through the dish and top with bread crumbs and almonds. Cover with foil and bake at 375 for about 25 minutes until bubbly. The last 10 minutes I remove the foil so the bread crumbs can brown. You can also put under the broiler to get it nice and brown the last few minutes if you prefer that.
- As I mentioned, individual serving dishes make a great presentation but it can just as easily be done in a large casserole dish as well. ENJOY!
CREAMY CHICKEN & ASPARAGUS CASSEROLE RECIPE - (4/5)
Provided by á-25010
Number Of Ingredients 10
Steps:
- 1.Pre heat your oven to 350 degrees. 2.Lightly spray the bottom of a 9 x 13 casserole dish with non stick cooking spray. 3.Evenly place the chopped, uncooked asparagus into the bottom of the dish. 4.Season with a little salt & pepper. 5.Add the chopped chicken breast evenly, on top of the asparagus. 6.Combine your Cream of Chicken Soup with the mayonnaise, and the lemon juice and whisk together in a small bowl until well combined. 7.Add 1/2 of the Parmesan cheese and stir. 8.Pour over the chicken and asparagus. 9.In a large pot, melt 4 Tbsp. of butter and add the 2 cups of water to it and stir. 10.Add the dry herb stuffing mix and moisten. 11.It shouldn't be really wet. 12.Top the creamy mixture with the herb stuffing mix and sprinkle the remaining Parmesan cheese on top. 13.Bake uncovered for 30- 35 minutes or until bubbly and slightly crispy on top. 14.Serve warm with a salad and fresh bread. 15.Serves 6. 16.* To make ahead of time, put everything together as usual except the herb stuffing topping, cover with plastic wrap and store in the refrigerator. When ready to bake, prepare and add the stuffing topping and bake as usual. You may need just a few minutes longer for baking because it will be cold. Enjoy!
CHICKEN AND ASPARAGUS BAKE
You can greet guests with a taste of springtime when this chicken and asparagus casserole is on the menu. It bakes in just half an hour. People savor the rich cheesy sauce, and it freezes well, too.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted., In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 617mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
CREAMY CHICKEN ASPARAGUS CASSEROLE
Make and share this Creamy Chicken Asparagus Casserole recipe from Food.com.
Provided by Cathy Pete
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Grease a 9x13 baking dish.
- Spread wild rice on the bottom of the dish.
- In a large bowl, whisk together soup, mayo, egg, lemon juice and milk.
- Top the rice with the chicken and asparagus and 1 cup of cheese.
- Combine the soups, miracle whip, eggs, lemon juice, whisk together.
- Spread soup mixture on top.
- Then top with remaining cheese and then crushed croutons.
- Finally, spoon melted butter over croutons.
- Bake at 350 degrees for 45 minutes to an hour.
Nutrition Facts : Calories 591.3, Fat 23.5, SaturatedFat 8.6, Cholesterol 186.2, Sodium 1322.4, Carbohydrate 62, Fiber 6.5, Sugar 5.7, Protein 35
CHEESY CHICKEN AND WILD RICE CASSEROLE
This casserole dinner has it all - chicken, Progresso® broth, wild rice and mushrooms baked in a hearty meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice as directed on package, using 2 tablespoons of the butter and 1/4 teaspoon of the salt.
- Meanwhile, in 12-inch skillet, melt remaining 1/4 cup butter over medium-high heat. Cook mushrooms, leek and garlic in butter 3 minutes, stirring occasionally, until tender. Reduce heat to medium. Stir in flour. Gradually add milk; heat to boiling. Cook 5 minutes, stirring constantly, until thickened. Remove from heat; stir in 1/2 cup of the cheese.
- In large bowl, mix cooked rice, milk mixture, chicken, broth, pepper and remaining 1/2 teaspoon salt until blended. Spoon into baking dish. Sprinkle with almonds and remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes or until thoroughly heated and cheese is melted.
Nutrition Facts : ServingSize 1 Serving
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