CHICKEN AND WILD RICE CASSEROLE
Make and share this Chicken and Wild Rice Casserole recipe from Food.com.
Provided by Pineapple
Categories Chicken Breast
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preparation:
- Preheat oven to 400°. In a heavy saucepan melt 3 1/2 tablespoons of butter over moderately low heat. Add flour and cook, whisking for 3 minutes. Add broth, bring mixture to a boil, and simmer it, whisking occasionally for 15 minutes.
- While sauce is simmering, in a skillet cook shallots and mushrooms in the remaining 1 tablespoon of butter over moderate heat, stirring occasionally, until most of the liquid is evaporated.
- Add mushroom mixture to sauce and stir in cream, nutmeg, lemon juice, chicken, cranberries or cherries, rice, and salt and pepper to taste.
- Transfer mixture to a 13 x 9-inch baking dish and bake casserole covered, in the middle of preheated oven for 20 minutes.
- Uncover, bake casserole for 15- 25 additional minutes, or until most of the liquid has been absorbed. Garnish casserole with additional cherries or cranberries.
Nutrition Facts : Calories 414.7, Fat 22.7, SaturatedFat 12.4, Cholesterol 102, Sodium 434, Carbohydrate 29.1, Fiber 2.9, Sugar 2.5, Protein 24.8
WILD RICE-CHICKEN CASSEROLE
Easy and tasty rice and chicken dish for that leftover chicken or turkey. There is never any leftovers.
Provided by Karen From Colorado
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice mix according to package directions.
- While rice is cooking, cook onion and celery in butter until tender.
- Stir in soup, sour cream, wine, and curry.
- Stir in chicken and cooked rice.
- Turn into a 2 quart casserole or a 12x7x2 inch baking dish.
- Bake, uncovered, in a 350 degree oven for 35 to 40 minutes.
- Stir before serving.
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 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 AND WILD RICE CASSEROLE
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a buttered casserole dish. Combine chicken, cooked rice and green beans. In a saucepan melt butter over medium high heat. Stir in onions and cook for 1 minute. Stir in flour and cook for 1 minute. Whisk in chicken stock and bring to a simmer. Whisk in cream or milk and return to a simmer. When sauce has thickened pour over mixture in casserole dish. Sprinkle with parmesan and almonds and bake for 30 minutes.
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.
BROCCOLI, CHICKEN AND WILD RICE CASSEROLE
Prepare a delicious chicken and wild rice casserole that features fresh chopped broccoli and shredded Italian cheese. Broccoli, Chicken and Wild Rice Casserole is ready in just over a half-hour.
Provided by My Food and Family
Categories Rice
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425°F.
- Combine chicken, rice, broccoli, gravy and 1 cup cheese.
- Spoon into 8-inch square baking dish sprayed with cooking spray; top with remaining cheese.
- Mix bread crumbs and butter until blended; sprinkle over casserole. Cover.
- Bake 25 to 30 min. or until heated through, uncovering after 15 min.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
CHICKEN AND WILD RICE CASSEROLE RECIPE - (4/5)
Provided by msippigrl
Number Of Ingredients 7
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.
WILD RICE BROCCOLI CHICKEN CASSEROLE
I am not sure where this originally came from (I did not make it up). My OAMC Club uses this recipe Enjoy!
Provided by Tamerlane
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
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.
CONTEST-WINNING CHICKEN WILD RICE CASSEROLE
While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. -Elizabeth Tokariuk, Lethbridge, Alberta
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 382 calories, Fat 19g fat (8g saturated fat), Cholesterol 98mg cholesterol, Sodium 878mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.
WILD RICE CASSEROLE
Goes great with roast turkey, chicken, salmon, or trout. An impressive dish to have when guests arrive. Very hearty eating.
Provided by PalatablePastime
Categories Rice
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place rice in a strainer or sieve and rinse with cold water for about 1 minute, scouring rice with fingers; drain.
- Place rice in a saucepan with the broth and salt; bring to a boil, reduce heat, cover, and cook for 40-45 minutes or until tender and most of liquid is absorbed.
- If when tender, any liquid remains, drain it.
- Cook the mushrooms, onion, celery, green pepper, and garlic in butter in a skillet until the onions are tender, about 5 minutes.
- Mix together the rice, vegetables, and cheese, and spread in a greased 2-quart casserole.
- Cover the pan and bake at 325F for 35-45 minutes or until the casserole is heated through nicely.
- Garnish with toasted almonds before serving.
CHICKEN AND WILD RICE CASSEROLE
A creamy chicken, wild rice, and mushroom casserole. This elegant, tasty recipe may be made in advance and baked right before company arrives! It's a real family favorite! Serve with French-style green beans or broccoli, fruit salad and French bread. That's all you need.
Provided by KITKATY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h30m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 33.7 g, Cholesterol 87.7 mg, Fat 10.3 g, Fiber 2 g, Protein 33.8 g, SaturatedFat 4.4 g, Sodium 1325.8 mg, Sugar 3.3 g
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