CHICKEN WILD RICE HOTDISH
Provided by Molly Yeh
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- In a medium saucepan, combine the wild rice, 1/4 teaspoon salt and 2 cups water and bring to a boil over high heat. Reduce the heat to a simmer, cover and cook until al dente, about 30 minutes. Drain the rice and set it aside.
- In a large pot, melt the butter over medium-high heat. Add the carrots, celery, onion and a pinch of salt and cook until the vegetables are softened, 12 to 15 minutes. Stir in the flour and cook for 1 minute. Mix together the chicken stock and cream in a measuring cup. Add a third of the stock mixture to the pot and cook until thickened slightly, 3 to 4 minutes. Stir in another third of the mixture and cook another minute or two. Add the remaining third and cook until thickened, 3 to 4 minutes. The soup should coat the back of a spoon. Add the rosemary, black pepper and salt to taste. Taste and adjust the seasoning as desired.
- Mix the butter crackers and olive oil in a bowl. Set aside.
- In a 9-by-13-inch casserole dish, spread a third of the soup on the bottom of the dish. Spread half of the rice on top of the soup and follow with half of the shredded chicken spread across the rice. Repeat the layers, then top with the remaining third of the soup mixture. Top with the butter cracker mixture. Bake until bubbly, about 45 minutes. If the cracker topping is getting too browned, cover with foil.
- Garnish with chopped parsley and serve with ketchup on the side!
CHICKEN WILD RICE SOUP I
A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well.
Provided by Sue
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 2h25m
Yield 8
Number Of Ingredients 17
Steps:
- Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
- Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
Nutrition Facts : Calories 528.6 calories, Carbohydrate 28.7 g, Cholesterol 97.3 mg, Fat 32 g, Fiber 3.6 g, Protein 32.7 g, SaturatedFat 14 g, Sodium 1514.2 mg, Sugar 3.2 g
CHICKEN & WILD RICE
This another of my mom's recipes, and one of my all time favorites. It just takes a few minutes to put together, and gives you time to relax etc, while it bakes. I make this when I need something special, but don't have the time to invest in "fancy". I think the best type of pan to use for this, is the bottom part of a broiler pan, but a 13x9 works fine too. One final note - for some families, once box of the rice might be enough. We just love the rice so much, that I use 2 - the leftovers are fabulous, even if it's just rice leftover, and no chicken.
Provided by lindieb
Categories Rice
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 5
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.
CHICKEN, MUSHROOM AND WILD RICE CASSEROLE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h35m
Yield 4 servings
Number Of Ingredients 17
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 & WILD RICE SALAD
Make and share this Chicken & Wild Rice Salad recipe from Food.com.
Provided by Nancy Sneed
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare rice according to package directions, chill.
- In a small mixing bowl, combine mayonnaise, sour cream, and chicken.
- Stir in cooked rice.
- Refrigerate until ready to serve.
- Stir in cashews and serve on lettuce leaf.
- Garnish with alfalfa sprouts.
- You may use low-fat mayonnaise and sour cream.
Nutrition Facts : Calories 225.8, Fat 17.6, SaturatedFat 5.7, Cholesterol 52.5, Sodium 134.8, Carbohydrate 4.5, Fiber 0.5, Sugar 1.4, Protein 12.8
CHICKEN AND WILD RICE SOUP RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, garlic powder, dried thyme, dried parsley, kosher salt, pepper, olive oil, unsalted butter, carrot, celery, yellow onion, mushroom, garlic, wild rice, chicken broth, grated parmesan cheese, heavy cream, sour cream, fresh parsley
Provided by Betsy Carter
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large bowl, combine the chicken thighs with the garlic powder, thyme, dried parsley, salt, pepper, and olive oil. Toss until well coated.
- In a Dutch oven over medium-high heat, cook the chicken until golden brown, about 5 minutes per side. Transfer the chicken to a cutting board to cool for 5 minutes, then shred with 2 forks into small pieces.
- To the same pot, add the butter, carrots, celery, onion, mushrooms, and garlic. Season with salt and pepper, stir, and cook over medium heat until the veggies are soft, 5-10 minutes. Remove from the pot and set aside.
- Add the wild rice and 3½ cups of chicken broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
- Once the rice is cooked, stir in the Parmesan, cooked vegetables, heavy cream, and remaining 4½ cups of broth. Bring to a boil. Stir in the sour cream, fresh parsley, and shredded chicken.
- Serve warm topped with more Parmesan.
- Enjoy!
CHICKEN WILD RICE SOUP
Make and share this Chicken Wild Rice Soup recipe from Food.com.
Provided by Juenessa
Categories Chicken
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first nine ingredients.
- Bring to a boil.
- Reduce heat; cover and simmer for 30 minutes.
- In a soup kettle or Dutch oven, melt butter.
- Stir in flour until smooth.
- Gradually whisk in broth mixture.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Whisk in soup and wine or broth.
- Add rice and chicken; heat through.
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.
CHICKEN RICE SOUP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
- In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.
- Prepare the rice according to the package instructions; keep warm.
- Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.
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 RICE SOUP
Make and share this Chicken Rice Soup recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring 4 cups of the broth to a boil in a large soup pot.
- Add the rice, celery, carrot and onion, and cook for 14 minutes.
- Stir in the chicken and the remaining broth, and cook another 5 to 6 minutes.
Nutrition Facts : Calories 385.6, Fat 8, SaturatedFat 2.3, Cholesterol 59.5, Sodium 192.4, Carbohydrate 46.2, Fiber 2.1, Sugar 3, Protein 31.8
More about "chickenwildrice recipes"
CHICKEN AND WILD RICE SOUP - NATASHASKITCHEN.COM
From natashaskitchen.com
- Preheat a soup pot or Dutch Oven to medium heat. Saute carrots, onions, and celery in butter until golden brown.
- Add flour and stir until the flour is fully incorporated and the raw flavor is cooked out (about 2 minutes).
- Add wild rice, chicken and season with salt and pepper. Pour 8 cups chicken broth over the ingredients and let everything simmer for 30 minutes, or until rice is cooked to your desired doneness.
CHICKEN WILD RICE SOUP - BLUE BOWL
From bluebowlrecipes.com
- Prepare the Chicken: Boil chicken in a pot of salted water on the stove for about 15 minutes, or until done. (The time will depend on the size of your chicken breasts - cut them into big chunks for faster cooking.) Once done, let rest for a few minutes (otherwise the chicken will just shred) and cut into bite-sized pieces. Add to a large pot with the broth. Bring to a boil, then stir in the rice. Add salt + pepper to taste, then cover the pot and remove from heat.
- Prepare the Veggies: Melt the butter in another saucepan over medium heat. Add the garlic, onion, celery, carrots, and spices and cook until the vegetables start to soften. Add the flour gradually, while whisking constantly, to form a roux. Continue whisking the mixture while cooking it for another 5 minutes - to cook out any raw flour taste. Slowly whisk in the cream, and continue whisking until the mixture is smooth (it may not be super smooth - see photo above - it's fine if the butter separates some!). Cook a few more minutes, to thicken and to soften the vegetables a bit more, if needed (taste them and see if they're tender enough for you).
- Finish the Soup: Slowly whisk this mixture into the big pot with the broth, rice, and chicken. Let simmer over low heat until everything is warmed through and until the rice is done, about 10-15 more minutes. I usually leave the lid on here, but I keep it cracked open by leaving the spoon in the pot. Give it a stir occasionally during this last bit of cook time.Taste, and add more seasoning as desired. I wrote the seasoning measurements on the conservative side, but I always end up adding more of everything.
HEALTHY CHICKEN WILD RICE SOUP (NO CREAM) - BOWL OF DELICIOUS
From bowlofdelicious.com
- Sauté the celery, carrots, and onions in butter (2 tablespoons) in a large pot or Dutch oven over medium-high heat until softened (about 5 minutes).
WILD RICE CHICKEN SALAD WITH CRANBERRIES - THE RUSTIC FOODIE
From therusticfoodie.com
- Prepare 1 cup of wild rice according to package instructions (can also use an unseasoned gluten free wild rice blend). Wild rice usually requires a water ratio of 3:1 but each brand may differ slightly.You can also use leftover wild rice if you have some on hand.
- Combine ⅓ cup mayo, 2 Tbsp. Dijon mustard, 2 Tbsp. white wine vinegar, and ⅛ tsp. each of kosher salt and pepper in a small bowl.
- Place the diced rotisserie chicken, 3 cups cooked wild rice, and minced garlic and shallots in a large bowl. Drizzle with desired amount of the dressing. Stir until completely combined.
CHICKEN WILD RICE CASSEROLE - SAVING ROOM FOR DESSERT
From savingdessert.com
- Preheat oven to 400°F. Pat the chicken breasts dry with paper towels and season with salt and pepper.
- Heat 2 tablespoons butter in a large ovenproof skillet (or Dutch oven) over medium-high heat. Add the chicken and cook until well browned on one side, about 6-8 minutes. Transfer the partially cooked chicken to a plate and cover, browned side up; set aside.
- Add 2 tablespoons butter to the now empty skillet along with the onions and celery. Season with ¼ teaspoon salt and ½ teaspoon pepper. Sauté until the vegetables are crisp tender. Add the garlic and sauté until fragrant, about 1 minute. Remove the vegetables to a bowl and set aside.
CHICKEN WILD RICE CASSEROLE RECIPE - PINCH OF YUM
From pinchofyum.com
- Preheat the oven to 350 degrees. Chop the onion, carrots, and celery. Place in a large baking dish. Add the wild rice and the broth. Cover tightly with foil. Bake for 1 hour 15 minutes.
- When the rice is almost done, melt four tablespoons butter in a small saucepan over medium heat. Add the flour, salt, and poultry seasoning and cook for one minute. Add the milk slowly, whisking to form a thick, creamy sauce.
- If you want the topping, melt the remaining six tablespoons butter and toss with the bread cubes. (I’ve also made it without the topping and it’s still delicious).
CHICKEN WILD RICE SOUP - WHAT THE FORK
From whattheforkfoodblog.com
- In a large pot, heat the oil and butter. When hot, add the onion, carrots and celery. Season with salt and pepper and cook over medium heat about 4-5 minutes. Cover and let the veggies steam and soften, about 3 minutes.
- Remove cover and stir in flour. Mix well until all veggies are coated and cook about 1 minute, stirring constantly. Deglaze with the dry sherry while scraping the bottom of the pot.
- Stir in the chicken broth, chicken, thyme and season with salt and pepper. Bring to a boil then reduce heat to a simmer. Simmer for 20 minutes.
CHICKEN WILD RICE SOUP - I AM BAKER
From iambaker.net
- Heat 2 tablespoons butter in large dutch oven over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until translucent and brown.
- Stir in the chopped garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
- Add in the chicken stock, chicken, wild rice, mushrooms, carrots, celery, potato, and Old Bay seasoning. Stir to combine.
CHICKEN AND WILD RICE SOUP RECIPE - AMANDA JOHNSON | …
From foodandwine.com
- In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
- Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.
CREAMY CHICKEN AND WILD RICE RECIPE - JULIA'S ALBUM
From juliasalbum.com
- Cook wild rice + 1/4 teaspoon and 1/8 teaspoon salt in a large pot of boiling water according to the cooking instructions on the package (usually, wild rice cooks about 45 minutes, so plan accordingly).
- When wild rice is almost cooked, heat olive oil in a large skillet on medium heat. Add chopped onion and minced garlic, and cook on medium heat, stirring, until onion is translucent, about 1 minute.
- Add chopped chicken, sprinkle generously with salt, oregano, thyme, parsley, and cook on medium heat for about 5 minutes, stirring occasionally, until the chicken is cooked through.
HEALTHY CHICKEN WILD RICE CASSEROLE - BLUE BOWL
From bluebowlrecipes.com
- Preheat oven to 350 degrees. Spray an 8x8 baking dish with nonstick cooking spray and set aside.
- While the rice is cooking, cut the chicken into bite-size pieces. Toss with the thyme, sage, salt and pepper. Heat a tablespoon or two of olive oil in a nonstick skillet over medium heat. Add chicken and cook until done (about 5-7 minutes). Remove from pan and set aside on a paper-towel lined plate.
CREAMY CHICKEN WILD RICE SOUP - THE PIONEER WOMAN
From thepioneerwoman.com
- Cook until tender, about 10–15 minutes, adjusting heat as necessary.Add chicken and wild rice, then 3 cups cream and chicken broth.
CHICKEN AND WILD RICE SOUP RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
- Melt butter or oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally. Add carrots, celery and garlic and sauté for 3 more minutes, stirring occasionally. Add in the flour and sauté for 1 more minute, stirring frequently.
- Gradually pour in the chicken stock, stirring the soup frequently as you pour so that the clumps of flour can melt into the broth. Add the chicken breasts, mushrooms, wild rice, rosemary, bay leaves and stir to combine.
- Let the soup continue cooking until it reaches a simmer. Then reduce heat to medium-low to maintain the simmer, cover, and cook for 40-45 minutes or until the wild rice is tender — being sure to stir the soup every 5-7 minutes so that the bottom of the pot does not burn.
CHICKEN WILD RICE CASSEROLE - I AM BAKER
From iambaker.net
- In a small bowl, combine garlic powder, onion powder, salt, pepper, and cayenne pepper. Sprinkle over both sides of chicken.
CHICKEN AND WILD RICE CASSEROLE RECIPE, CREAMY WITH ...
From pinterest.ca
CHICKEN WILD RICE SOUP – ANMC HOLISTIC HEALTH TOOLBOX
From foodfxtools.com
WILD RICE SOUP, PANERA, CHICKEN AND WILD RICE
From pinterest.ca
HOW TO COOK CHICKEN AND WILD RICE SOUP? – FOOD & DRINK
From smallscreennetwork.com
CHICKEN | FOODLAND ONTARIO
From ontario.ca
CHICKEN AND WILD RICE SOUP – THE JOYFUL FOOD CO.
From thejoyfulfoodco.com
CHICKEN AND WILD RICE SALAD PITAS | RICARDO
HEALTHY CHICKEN WILD RICE SOUP - FOOD RECIPES
From recipes.studio
CHICKEN WILD RICE SOUP - FOOD DOLLS
From fooddolls.com
CHICKEN WILD RICE SOUP NUTRITION FACTS - META NUTRITION
From metnu.com
10 BEST CHICKEN WILD RICE CASSEROLE RECIPES - YUMMLY
From yummly.com
CHICKEN WILD RICE SOUP {NO CREAM} - IFOODREAL.COM
From ifoodreal.com
RAISED BY A CANADIAN FARMER - CHICKEN.CA
From chicken.ca
LUDLUM FOOD MART - RECIPE: CHICKEN WITH WILD RICE
From ludlumfoodmart.iga.com
HOW TO COOK CHICKEN WILD RICE SOUP? – FOOD & DRINK
From smallscreennetwork.com
BEST CHICKEN AND WILD RICE SALAD PITAS RECIPES | FOOD ...
From foodnetwork.ca
CHICKEN AND WILD RICE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
HOW TO COOK CHICKEN FOR WILD RICE SOUP? – FOOD & DRINK
From smallscreennetwork.com
INSTANT POT WILD RICE SOUP - HEALTHY EATING AND GOOD FOOD ...
From eattricks.com
CHICKEN AND WILD RICE SOUP (INSTANT POT OR STOVETOP ...
From foodiecrush.com
CREAMY CHICKEN WILD RICE SOUP RECIPE - FOOD.COM
From foodful.wew.selfip.com
CHICKEN & WILD RICE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
CHICKEN WILD RICE SOUP | READER'S DIGEST CANADA
From readersdigest.ca
CHICKEN WILD RICE SOUP - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
You'll also love