Creamy Chicken And Wild Rice Casserole Recipes

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:

• 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:

• In heavy nonstick skillet, heat olive oil and butter, and saute onion until translucent.
• Add chicken and cook over medium heat until browned on one side, about 4 minutes.
• Turn chicken and add mushrooms, and cook until chicken is browned on second side.
• Remove chicken from pan.
• Add water, rice, and seasoning packet to skillet with mushrooms.
• Place chicken around edge of skillet.
• Add broccoli to center.
• Cook over medium heat until mixture boils.
• Then reduce heat to low, cover, and cook 10 minutes.
• Stir to mix broccoli with rice mixture.
• Add sour cream and heat another 1-2 minutes.
• Sprinkle with cheese, cover, let stand 2 minutes to melt cheese, and serve.

Steps:

• Place chicken breasts in a large pot with water, wine, salt, curry powder, onion, and celery. Cover, and bring to a boil. Reduce heat to low, and simmer for 1 hour. Remove from heat, strain (reserving broth), and refrigerate to cool. Remove chicken meat from bone, and cut into bite size pieces.
• Prepare the rice mix according to package directions. Replace the specified amount of liquid with the same amount of the reserved broth.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl combine the chicken, rice, and mushrooms. Blend in the sour cream and soup. Spoon into the prepared baking dish.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

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.

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:

• 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 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.