Baked Chicken And Wild Rice With Onion And Tarragon Food

CHICKEN AND WILD RICE CASSEROLE

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 BAKE

Steps:

• In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water., Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt., Transfer to a 3-qt. or 13x9-in. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.

WILD RICE CHICKEN BAKE

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.

CHICKEN AND WILD RICE BAKE

Steps:

• Combine rice, contents of included seasoning packet, 1 3/4 cups water, and 1 tablespoon butter in a medium saucepan. Stir well and bring to a boil. Reduce heat to medium or medium-low, and simmer, covered, for 5 minutes. Remove from heat and set aside until water is absorbed, about 5 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt remaining butter in a large skillet over medium-high heat. Add onion and saute until soft, about 5 minutes. Transfer to a large baking dish with cooked rice. Add chicken, 3 cups Cheddar cheese, condensed soup, water chestnuts, sour cream, milk, salt, and pepper and stir until well mixed. Top with bread crumbs.
• Bake in the preheated oven for 35 to 40 minutes. Sprinkle with remaining Cheddar cheese and almonds and continue to bake until cheese has melted, about 5 minutes longer.

WILD RICE AND CHICKEN OR TURKEY SALAD WITH TARRAGON

Steps:

• Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled.
• Add chicken or turkey, celery, apple, green onion and tarragon to wild rice. Whisk remaining ingredients to blend in small bowl. Pour over wild rice mixture and toss well. Season with salt and pepper.

WILD RICE, CHICKEN AND TARRAGON SALAD

Steps:

• Bring stock and wild rice to boil, simmer until rice is tender, about 50 min.
• Transfer to bowl, cover and chill.
• Combine chicken, celery, apple, onion and tarragon with wild rice.
• Make vinegarette out of oil, vinegar, dijon, salt and pepper.
• Toss greens and rice mixture in dressing seperately.
• Lay down a bed of greens, top with wild rice mixture, sprinkle with almonds.
• Garnish with tomato rose.

BAKED CHICKEN AND WILD RICE WITH ONION AND TARRAGON

Steps:

• Preheat the oven to 300 degrees.
• Remove skin and bones from chicken breasts and cut into 1/2- to 1-inch pieces.
• Combine the chicken, celery, pearl onions and tarragon plus 1 cup of the unsalted chicken broth in a nonstick frying pan.
• Cook on medium heat until the chicken and vegetables are tender, about 10 minutes.
• Set aside to cool.
• In a bowl, combine the wine, remaining 2 cups chicken broth, rice and seasoning packet.
• Let soak for 30 minutes.
• In a baking dish, add the cooked chicken and the wine mixture.
• Cover and bake for 60 minutes.
• Serve immediately.