BROCCOLI AND WILD RICE CASSEROLE
This dish has become a family holiday favorite. I have tried many broccoli-rice dishes and this one is the best in my opinion. See what you think.
Provided by ratherbeswimmin
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook rice according to package directions.
- Cook broccoli according to package directions.
- When broccoli is cooked, use paper towels to absorb any excess water.
- Mix together rice, broccoli, cream of chicken soup, Cheez Whiz, and water chestnuts.
- Pour into casserole dish.
- Bake in pre-heated oven at 350 degrees for 20-30 minutes.
Nutrition Facts : Calories 298.5, Fat 16.6, SaturatedFat 8.8, Cholesterol 48.6, Sodium 1488.7, Carbohydrate 27.6, Fiber 4, Sugar 7.9, Protein 11.4
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.
WILD RICE AND HAM CASSEROLE
My grandmother gave me this recipe. The blend of flavors is fantastic. It's so simple to make and can easily be doubled for a large gathering.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Prepare the rice according to package directions. Spoon into an ungreased 2-1/2-qt. baking dish. Top with broccoli and ham. Combine the soup, mayonnaise and mustard. Spread over rice mixture and mix gently. , Cover and bake at 350° for 45 minutes or until bubbly. Sprinkle with cheese. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 564 calories, Fat 41g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 1692mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 18g protein.
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.
BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE
This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make. You can also cut this in half. I use the 1 can cream of mushroom soup when I make half. You can also leave out the onion. It just gives it a little added flavor, but is still very good without it.
Provided by Heather
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
- In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
- Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.
Nutrition Facts : Calories 756.1 calories, Carbohydrate 82.7 g, Cholesterol 109.5 mg, Fat 30.8 g, Fiber 3 g, Protein 36 g, SaturatedFat 15.2 g, Sodium 1642.3 mg, Sugar 7.6 g
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
BROCCOLI WILD RICE CASSEROLE
Try Ree Drummond's recipe for hearty Broccoli Wild Rice Casserole from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Add the wild rice to a medium saucepan with 5 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Cook until the rice has just started to break open and is slightly tender, 35 to 40 minutes. Set aside.
- Meanwhile, bring a pot of water to a boil and prepare an ice water bath. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set aside.
- Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the mushrooms and onions and cook, stirring occasionally, until the liquid begins to evaporate, 3 to 4 minutes. Add the carrots and celery and cook until the vegetables are soft and the mixture begins to turn darker in color, 3 to 4 minutes.
- Sprinkle the flour on the vegetables, stir to incorporate it and cook for about a minute. Pour in the remaining 3 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Add the salt and pepper, then taste and adjust the seasonings as needed.
- Preheat the oven to 375 degrees F.
- Mix together the cooked rice and broccoli and tip into a 2-quart baking dish. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top, totally covering the surface with the vegetables.
- Melt the remaining 2 tablespoons butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top of the casserole.
- Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking until golden brown on top, another 15 minutes. Sprinkle on the parsley after you remove it from the oven.
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From stacylynharris.com
- In a large, oven-safe skillet over medium heat, add olive oil and butter. Once the butter has melted, add onions, celery, and carrots. Cook until fragrant, 3-4 minutes. Add thyme, red pepper flakes, salt, and pepper. Add the wild rice and cook for 2-3 minutes. Pour 5 cups of water in with the rice and vegetables and bring to a boil. Cover and reduce the heat to low. Allow the wild rice mixture to cook covered for 45 minutes, or until the rice is tender.
- Once the rice is tender, stir in broccoli, ½ cup of the cheddar cheese, and ½ cup of the Gouda cheese. Check for seasonings and add salt and pepper to taste. Sprinkle the remaining cheese over the top of the casserole.
CREAMY VEGAN BROCCOLI WILD RICE CASSEROLE - THEVEGLIFE
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- To a large saute pan, add oil (or vegan margarine), onions, carrots and celery. Cook until tender.
BROCCOLI AND WILD MUSHROOM CASSEROLE - FOOD & WINE
From foodandwine.com
- Preheat the oven to 350°. In a food processor, pulse the mushrooms until coarsely chopped. In a large saucepan, melt the stick of butter. Add the onion and celery and cook over moderately high heat, stirring, until softened, about 6 minutes. Add the mushrooms and cook, stirring, until their liquid evaporates and they begin to brown, about 6 minutes. Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. Add the chicken stock and cook, scraping up any bits stuck to the pan, until the mixture is very thick, about 3 minutes. Remove from the heat and stir in the milk. Season with salt and pepper. Transfer to a large bowl to let cool, then stir in the mayonnaise.
- Arrange the broccoli florets and stems in a large steamer basket and steam until barely crisp-tender, about 3 minutes. Add the broccoli to the mushroom mixture and season with salt and pepper.
- Butter a 13-by-9-inch baking dish. Pour in the broccoli-mushroom mixture, smoothing the surface. Sprinkle the cheese on top. In a small bowl, toss the cracker crumbs with the melted butter and scatter them over the casserole. Cover with foil and bake for about 30 minutes, until bubbling. Remove the foil and bake for about 40 minutes longer, until the topping is golden and crisp. Serve warm or at room temperature.
ROASTED BROCCOLI WILD RICE CASSEROLE - TINY RED KITCHEN
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- Toss the broccoli with the oil and pinch of salt and pepper, lay on a baking sheet, and roast until tender and lightly charred, about 20-30 minutes. Remove from oven and turn heat down to 375.
- Make the sauce. Melt the butter in a heavy pot, add the flour and cook for 3-4 minutes. Add mustard and nutmeg.
CHICKEN, BROCCOLI AND RICE CASSEROLE - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
- Preheat oven to 375 degrees and spray a 2 quart casserole dish (or similar size) with cooking oil. Set aside.
- Heat a large non-stick skillet over medium-high heat. When the skillet is hot add in the broccoli florets and sauté for 1 minute. Add in 1/4 cup of water and cover with a lid. Let the broccoli steam for approximately 3 minutes then remove it from the skillet onto a plate.
WILD RICE BROCCOLI CASSEROLE - PHENOMENAL
From phenomenalphoods.com
- Add butter or oil to a large oven-safe pot like a cast iron Dutch oven. Heat over medium-high heat before adding the butternut squash.
- Cook the squash for 3 minutes before adding the onion, garlic, mushrooms and seasonings. Cook for 3-5 minutes until onions and mushrooms are softened and fragrant.
- Add the rice and vegetable broth or water. Bring the mixture to a boil. Reduce to a simmer, cover and cook for 45 minutes or until the rice is cooked.
BROCCOLI WILD RICE CASSEROLE RECIPE - HOW TO MAKE …
From thepioneerwoman.com
- Cook the rice until it has just started to break open and is slightly tender, about 35 to 40 minutes Set it aside.Meanwhile, blanch the broccoli by throwing the florets into boiling water for 1½ to 2 minutes, until bright green and still slightly crisp.
ONE PAN WILD RICE AND CHEESY BROCCOLI CASSEROLE - DISHING ...
From dishingouthealth.com
- Heat butter and oil in a 12-inch oven safe pan (preferably cast iron) over medium heat. Add mushrooms and shallots; cook until mushrooms are golden brown, stirring occasionally, 5 to 6 minutes. Add rice and garlic; cook 1 to 2 minutes, until rice is toasted. Add thyme, broth, mustard, salt, and pepper. Bring mixture to a boil, cover and reduce heat to low. Cook 40 to 45 minutes, until rice is tender and liquid has been absorbed.
- Remove thyme sprigs and stir in broccoli. Add milk and Parmesan and stir until combined. Scatter cheddar cheese overtop and transfer pan to the oven. Bake for 20 minutes, until cheese is melted. Scatter pecans overtop and serve.
BROCCOLI, BLACK BEAN, AND CHEESY WILD RICE CASSEROLE - THE ...
From thepanickedfoodie.com
- While the rice is cooking, bring a medium saucepan of water to a boil. Fill a large bowl with very cold water and ice if you have it.
- Boil the broccoli florets for 2 minutes. Remove with a slotted spoon and place into the bowl with ice cold water to blanch them. The florets should be bright green and crispy.
CHICKEN WILD RICE BROCCOLI CASSEROLE RECIPE
From everydaydishes.com
- Preheat oven to 325 degrees. Spray a 9" x 13" baking dish with cooking spray and set aside. Cook long grain and wild rice while continuing with recipe.
- Heat large skillet over medium high heat and bring oil to a shimmer. Add chicken and cook stirring occasionally until pink is gone. Remove chicken to plate and add butter. When butter is melted add onion and cook until translucent about 3 minutes.
- Scatter flour over butter and onions then cook 1 minute. Pour in milk and bring back to a simmer. Let sauce simmer 3 minutes.
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#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #north-american #5-ingredients-or-less #casseroles #main-dish #rice #vegetables #american #oven #easy #dietary #midwestern #pasta-rice-and-grains #broccoli #equipment #4-hours-or-less
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