WILD RICE CHICKEN DINNER
With chicken, green beans and the nice crunch of water chestnuts and almonds, this casserole has everything you need. Using ready-to-serve wild rice makes putting it together a breeze. -Lorraine Hanson, Independence, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 casseroles (8 servings each).
Number Of Ingredients 11
Steps:
- Heat rice according to package directions. Meanwhile, in a Dutch oven, combine the green beans, soup, water chestnuts, onion, pimientos, mayonnaise, milk and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in chicken and rice; cook 3-4 minutes longer or until chicken is heated through. , Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup almonds. Serve immediately. Pour the remaining mixture into a greased 13x9-in. baking dish; cool. Sprinkle with remaining almonds. Cover and freeze for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 40-45 minutes or until heated through.
Nutrition Facts : Calories 357 calories, Fat 21g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 491mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 19g protein.
WILD RICE CHICKEN BAKE
I developed this recipe when I was low on groceries and in a hurry to get a good hot meal in the oven. The savory onion flavor bakes right into the chicken.-Leslie Gillespie, Red Oak, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a greased 13-in. x 9-in. baking dish. Combine the rice mix with contents of seasoning packet, soup mix, water and butter. Pour over chicken. Cover and bake at 350° for 55-60 minutes or until chicken juices run clear.
Nutrition Facts :
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.
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.
CHICKEN WILD RICE SOUP
I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. -Virginia Montmarquet, Riverside, California
Provided by Taste of Home
Time 1h
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.
Nutrition Facts : Calories 154 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 807mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
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