Companys Coming Chicken And Wild Rice Casserole Recipes

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.

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.

Steps:

• 1. Prepare rice mix according to pkg. instructions.
• 2. Meanwhile, saute onions in butter until translucent and tender. Remove onions from heat and stir in flour. Mix well until all trace of flour disappears. Drain mushrooms, reserving liquid, and add enough chicken broth to mushroom liquid to make 1 1/2 cups.
• 3. Gradually add liquid to onion/flour mixture and then add cream stirring until mixture is thickened.
• 4. Add rice, mushrooms, chicken, pimento, parsley, salt and pepper.
• 5. Prepare a 2 qt. casserole and add chicken mixture. Sprinkle with almonds.
• 6. Bake at 350 degrees F for 25-30 minutes or until heated through.

Steps:

• Prepare rice according to package directions, omitting the butter. In a 13-in. x 9-in. baking dish coated with cooking spray, layer the rice, broccoli, chicken, ham, cheddar cheese and mushrooms., In a small bowl, combine the soup, yogurt, mayonnaise, mustard and curry powder. Spread evenly over top of casserole; sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 40-45 minutes or until heated through.