Parmesan Chicken With Mushroom Wild Rice Recipes

Steps:

• Saute mushrooms in oil in a large skillet until tender. Meanwhile, combine the cheese, mayonnaise and Italian seasoning in small bowl; set aside., Place frozen rice mixture in a greased 13-in. x 9-in. baking dish; sprinkle with salt and pepper. Top with mushrooms and chicken. Spread cheese mixture over chicken., Bake, uncovered, at 325° for 45-50 minutes or until a thermometer reads 170°.

Steps:

• Heat 2 tablespoons butter in a large saucepan over medium heat. Add the onion and sauté until translucent, about 10 minutes. Add the wild rice and toast, stirring, until it begins to smell nutty, about 1 minute. Add the chicken broth and bring to a boil, then reduce to a simmer over low heat. Cover and cook until the water is absorbed, about 40 minutes.
• Meanwhile, heat the olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the button mushrooms, shiitakes and thyme and cook, stirring often, until the mushrooms begin to brown, about 10 minutes. Add the garlic (add more oil to the skillet if it's dry), season with salt and pepper and cook until the garlic is fragrant, about 1 more minute.
• When the rice is cooked, fluff with a fork and gently fold in the mushroom mixture. Season with salt and pepper. Add to a serving bowl; sprinkle with the parsley.

Steps:

• Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
• Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
• Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
• Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
• Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.

Steps:

• Preheat the oven to 325 degrees.
• Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
• Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
• Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

Steps:

• Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
• While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
• When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.

Steps:

• Preheat oven to 350 degrees F.
• Mix the three cans of soup with 2 cups of milk and the stick of butter in a saucepan. Place the saucepan over low heat as you work on the chicken, being sure to stir the soup mixture occasionally.
• Remove any extra fat, skin, and gristle from the chicken and discard it. Cut the uncooked chicken breast meat into bite-sized chunks (or cubes).
• When the soup mixture is hot and smooth, start assembling your casserole. Use a large oven proof (pyrex) casserole dish, about 14" x 10" x2". If you don't have a dish this large, make two small casseroles and cook for a shorter time. Spray baking dish with cooking spray, if desired. This is not a necessary step, however, though it might make serving a little easier.
• Pour 1/2 of soup mixture into bottom of baking dish. Lightly and evenly sprinkle the long grain and wild rice over the top of the soup mixture. Reserve the seasoning pack for another use. Next, place the chunks of uncooked chicken evenly over the top of the rice. Now pour the remaining soup mixture over the top of the chicken chunks. Finish off the casserole by generously sprinkling the top with grated Parmesan cheese. You may grate fresh Parmesan cheese or use Kraft's. It is important that you sprinkle plenty of the Parmesan cheese. Betty uses 1/2 of the large Kraft can.
• Cover the casserole with aluminum foil and bake in the preheated oven for about 1 hour. Remove the foil and brown the top for about 15 minutes. If you bake the casserole uncovered for 1 hour 15 minutes, it won't be quite as saucy. Serve while hot.

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add the onion, garlic, thyme, and mushrooms:saute 5 minutes or until onion is tender.
• Add chicken; saute 4 minutes or until the chicken is lightly browned.
• Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
• Stir in rice and broth. Bring to a boil: cover, reduce heat and simmer 5 minutes or until liquid is absorbed.
• Stir in cheese and parsley.
• Eat.

Steps:

• In a small saucepan, bring broth to a boil; pour over the wild mushrooms in a small bowl and let stand for about 2 hours.
• Thinly slice cleaned mushroom caps, discarding stems.
• In a skillet over medium to medium-to-low heat, melt butter and gently saute shallots or onion/garlic mixture for about 5 minutes (do not brown).
• Drain liquid from wild mushrooms and reserve.
• Finely chop the wild mushrooms and add them and the fresh mushrooms to the skillet with the shallots (or onion/garlic mixture) and saute over medium heat, stirring occasionally, for about 7- 10 minutes.
• Preheat oven to 325 degrees Fahrenheit.
• Add the reserved mushroom liquid, Port, and cream to the skillet and simmer for about 5 minutes, or until slightly thickened.
• Pour mushroom mixture into a shallow baking dish and arrange chicken breast halves in a single layer on top of the mushrooms.
• Sprinkle chicken with salt and pepper and cover the dish tightly with aluminum foil.
• Bake in the middle level of the oven for about 25- 30 minutes, until chicken is done.

Steps:

• Preheat oven to 375°. Spread rice in a greased 13x9-in. baking dish. Place chicken over rice., In a small bowl, whisk soup, sour cream, water and sherry until blended; stir in mushrooms. Pour over chicken. Bake, covered, 30 minutes., Sprinkle cheese over top. Bake, uncovered, 5-10 minutes longer or until light golden brown and a thermometer inserted in chicken reads 165°.

Steps:

• Combine water and rice in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until tender, 35 to 40 minutes. Drain.
• Meanwhile, place chicken in a large skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board and let cool.
• Heat oil in a Dutch oven or large high-sided skillet over medium heat. Add leeks and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 12 to 14 minutes. Add sherry, increase heat to high and cook until most of the liquid has evaporated, 5 to 7 minutes. Sprinkle the vegetables with flour and stir to coat. Add milk; bring to a simmer and cook for 1 minute, stirring. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from the heat.
• Preheat oven to 350°F Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
• Cut the chicken into bite-size pieces. Spread the rice in an even layer in the prepared baking dish. Top with the chicken, then green beans. Pour the sauce over the top and spread evenly. Sprinkle with almonds.
• Bake the casserole until it is bubbling and the almonds are golden brown, about 30 minutes. Let stand for 10 minutes before serving.

Steps:

• Mix water, onion, celery, wine, salt, and curry powder in large saucepan.
• Add chicken breasts.
• Cover and bring to a boil.
• Turn down heat and simmer for one hour.
• Remove from heat and strain.
• Reserve broth.
• Place chicken in fridge to cool.
• Cut chicken into bite-size pieces.
• Prepare the rice according to package directions, replacing water with reserved broth.
• Preheat oven to 350 degrees.
• Mix chicken, mushrooms, and rice in bowl.
• Blend in soup and sour cream.
• Mix well.
• Lightly grease or spray a 9 x 13 baking dish.
• Spoon mixture into dish.
• Cook for one hour.
• NOTE: If mixture is chilled before cooking, allow to stand at room temp for 30 mins before baking.