Creamy Baked Chicken And Wild Rice Casserole Recipes

Steps:

• Preheat the oven to 375 degrees F. Butter a 9 by 13-inch casserole dish.
• In a large saucepan, combine the water, thyme, bay leaf, and salt and bring to a boil over medium heat. Add the chicken and simmer until cooked through, about 15 minutes, depending on thickness of the chicken. Remove the chicken to a cutting board. When cool enough to handle, dice into 1/2-inch cubes and reserve.
• Return the water to a boil, add the wild rice, and cover. Cook over medium heat until the rice grains split, 40 to 45 minutes. Drain the excess water, transfer the rice to a bowl and set aside.
• In a small pot, over medium heat, add 2 tablespoons of butter. When the butter is melted add the brown sugar, cranberries, rosemary, bread crumbs, and a pinch of salt. Stir until the sugar is dissolved and the mixture is uniform. Transfer to a bowl and set aside. In a large straight-sided saute pan over medium-high heat, melt 2 tablespoons butter. Add the mushrooms, onions, and a pinch of salt. Saute until the mushrooms are browned, about 5 minutes. Add the heavy cream and the cinnamon, bring to a boil, then reduce the heat and simmer about 2 minutes to thicken slightly. Add the Gruyere and mix to incorporate. Add the rice and chicken to the pot and stir to combine. Season the mixture with salt and pepper, to taste, then transfer it to the prepared casserole dish. Spread the cranberry mixture evenly over the top of the casserole and bake until golden and bubbling, about 15 to 20 minutes. Remove from the oven and serve hot.

Steps:

• Set oven to 400 degrees.
• Butter a 2-quart casserole dish (use a large dish if you are doubling the recipe).
• Cook the rice according to package directions; set aside.
• In a skillet melt butter, add in onion, drained mushrooms and garlic, cook stirring until soft (about 5 minutes).
• Stir in flour, salt, pepper, half and half cream and broth; cook stirring until thickened (about 5 minutes).
• Stir in Parmesan cheese, and cook for another 2-3 minutes.
• Add in cooked chicken, pimiento, parsley, nuts and the cooked rice; mix well with a wooden spoon to combine.
• Spoon into a casserole dish.
• Sprinkle with more grated Parmesan cheese.
• Bake uncovered for about 25-30 minutes.
• Delicious!

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.

Steps:

• In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.

Steps:

• Cook rice mix.
• Cook onion and celery in butter until tender.
• Stir in soup, sour cream, and wine.
• Stir in chicken and cooked rice.
• Turn into casserole or baking dish.
• Bake uncovered in 350 degree oven for 35-40 minutes.
• Leftover idea ** Make chicken soup with leftover chicken. Save chicken stock from above recipe. Add 1/3 cup onion, 1 can corn, 1 1/2 cups noodles. Simmer 10 minutes. Add leftover chicken 1-2 cups, heat thoroughly. Season with parsley, salt and pepper.

Steps:

• Heat oven to 350°F.
• Mix cream cheese spread, milk and seasonings in large bowl until blended. Stir in marinara sauce. Add rice, chicken, green beans and basil; mix well.
• Spoon into 2.5-qt. casserole dish, mine is 4x13x9, sprayed with non-stick cooking spray; cover.
• Bake 30 minutes. Uncover and stir. Combine remaining ingredients; sprinkle over casserole. Bake 20-25 minutes or until casserole is heated through and topping is golden brown. Let stand 5 minutes before serving.

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 oven to 350° F. Spray a 13x9" baking pan with cooking spray. Set aside. In a mixing bowl, whisk together both cans of soup, water, and black pepper until smooth. Stir in both boxes of rice* (see Note below first). Pour mixture into the prepared baking pan. Arrange chicken pieces on top then lightly sprinkle just the chicken pieces with paprika. Cover and seal pan tightly with aluminum foil. Bake undisturbed for 2 1/2 hours. (Don't open the oven door or remove the foil during baking time). If desired, after it has finished cooking, remove foil and oven broil for 1-2 minutes just to add a little color to the top of the chicken. NOTE: *Zatarain's wild rice mix is a well seasoned product with the seasonings mixed in with the rice. (Some products may have a separate seasoning packet.) I was a bit concerned about the dish being over-seasoned with the cans of soup, so when I poured the rice into the bowl on top of the soup mixture, I removed 2 or 3 "clumps" of the seasoning before stirring it into the soup mixture. Worked out very well.

Steps:

• Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.
• Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.
• Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a deep 9x13-inch (or larger) baking dish with cooking spray.
• Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl.
• Spread rice on the bottom of the prepared baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, being careful it doesn't overflow. Sprinkle Cheddar cheese over top to cover.
• Bake in the preheated oven until chicken is cooked through and cheese is nicely browned, 60 to 75 minutes, depending on size of chicken cubes. Remove from the oven and cool for about 10 minutes before serving.