CHEESY CHICKEN AND WILD RICE CASSEROLE
This casserole dinner has it all - chicken, Progresso® broth, wild rice and mushrooms baked in a hearty meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice as directed on package, using 2 tablespoons of the butter and 1/4 teaspoon of the salt.
- Meanwhile, in 12-inch skillet, melt remaining 1/4 cup butter over medium-high heat. Cook mushrooms, leek and garlic in butter 3 minutes, stirring occasionally, until tender. Reduce heat to medium. Stir in flour. Gradually add milk; heat to boiling. Cook 5 minutes, stirring constantly, until thickened. Remove from heat; stir in 1/2 cup of the cheese.
- In large bowl, mix cooked rice, milk mixture, chicken, broth, pepper and remaining 1/2 teaspoon salt until blended. Spoon into baking dish. Sprinkle with almonds and remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes or until thoroughly heated and cheese is melted.
Nutrition Facts : ServingSize 1 Serving
CHEESY CHICKEN & WILD RICE CASSEROLE
Make and share this Cheesy Chicken & Wild Rice Casserole recipe from Food.com.
Provided by BamaBelle30
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice mix according to package directions.
- Saute onion seasoning blend in butter in skillet until tender.
- Combine all ingredients and bake (uncovered) in 1-1/2-quart casserole at 350 degrees F until hot throughout, 30-40 minutes.
Nutrition Facts : Calories 437, Fat 24.6, SaturatedFat 11.7, Cholesterol 119.6, Sodium 1024.7, Carbohydrate 17.4, Fiber 2.3, Sugar 4.3, Protein 36.4
CHEESY RICE CASSEROLE
Make and share this Cheesy Rice Casserole recipe from Food.com.
Provided by luvinmykids
Categories Long Grain Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Lightly grease a 9x13" casserole dish.
- Bring rice and broth to a boil in a pot. Cover, reduce heat to low, and simmer 15 minutes.
- Stir the peas and carrots into the rice. Cover, and continue cooking 5 minutes. Stir in half of the cheese and transfer to prepared baking dish. Sprinkle the top with the remaining cheese and the crushed crackers.
- Bake 40 minutes in preheated oven, until bubbly and golden brown.
Nutrition Facts : Calories 424.7, Fat 13.3, SaturatedFat 6.5, Cholesterol 25.3, Sodium 688.5, Carbohydrate 60.1, Fiber 4.6, Sugar 1.6, Protein 17
CHEESY CHICKEN WITH WILD RICE
This is something a little different, and a little familiar. Its actually a combination of two recipes my mom used to make growing up, Sour Cream Chicken and Chicken Broccoli Casserole. Now as an adult, these being my favorite recipes as a child, naturally wanted to make them for my husband. However, he doesnt like broccoli. and he didnt like the 'soft' texture of baked bacon, nor the dried beef found in the sour cream chicken recipe (nor the sour cream, for that matter) SO I decided to omit the broccoli, sour cream, and beef, and rather than wrap chicken breasts in a bacon strip I cut the bacon into small teeny bits. Since there was no need for a whole chicken breast now I cut them into bit sized bits like in the chicken broccoli recipe, and slapped it all together and this is what I got! He loves it, By the way, and so do the kids :D
Provided by Elijon
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil Chicken breasts (they should be at least half way cooked, but do not need to be completely done).
- preheat oven to 350 Degrees.
- Soften cream cheese in a large microwavable mixing bowl for around 15-30 seconds in the microwave, depending on your wattage. when soft, mix the cream of chicken soup, mayonnaise, cheese, garlic powder, onion powder, and pepper until smooth.
- CUT the uncooked strips of bacon into small 1/4 inch squares ( I use my cooking shears, it goes much faster than using a knife) Add the bacon pieces to the soup mixture and stir in well.
- CUT or tear the boiled chicken breasts into bite sized pieces and place in a 9x11 glass baking dish, or a glass dish of similar size (with at least 2 inches depth) Its ok if you need to do more than one layer of chicken.
- Pour the soup mixture over the chicken and smooth until even.
- Bake at 350 for about 30 minuets or until top is bubbly and cheese is melted.
- Begin cooking your Wild Rice once the casserole is in the oven (PLEASE NOTE: Cook times and water measurements will vary depending on your altitude and the type of rice you buy, be sure to consult the package for proper measurements and instructions) Rice may take between 20 and 30 minuets to cook.
- Serve over wild rice and enjoy!
Nutrition Facts : Calories 569.7, Fat 38.2, SaturatedFat 13.2, Cholesterol 138.3, Sodium 1555.3, Carbohydrate 16.3, Sugar 1.1, Protein 38.8
CHEESY WILD RICE CASSEROLE
This is a different easy rice dish that goes good with roasted meats. If you want another way to use spinach then this recipe would be for you.
Provided by beckerd
Categories Rice
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a 2 qt casserole dish, combine rice mix and seasoning packet with mushrooms.
- In a medium saucepan, combine water, spinach, onion, butter, mustard, and nutmeg.
- Bring to boiling; remove from heat.
- Stir; pour over rice mixture.
- Stir in cream cheese.
- Bake, covered in a 375 degree oven for 20 minutes.
- Stir mixture.
- Cover;bake 15-20 minutes more or until rice is tender.
- Stir again.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 133.3, Fat 11.7, SaturatedFat 7.3, Cholesterol 35, Sodium 137.1, Carbohydrate 4.4, Fiber 1.5, Sugar 1.3, Protein 4.2
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5/5 (1)Total Time 1 hr 55 minsCategory Main CourseCalories 587 per serving
- Preheat the oven to 400 degrees F. Place the wild rice, carrots, onion, bell pepper, celery, garlic, and 1 teaspoon cajun seasoning in a 9x13 inch baking dish. Pour 4 cups chicken broth in the baking dish and stir. Cover tightly with foil and bake for 80 minutes.
- Meanwhile, cut the chicken breast into small bite-sized pieces. (Less than 1-inch cubes.) Sprinkle the remaining 2 teaspoons Cajun seasoning over the chicken and toss to coat. Shred the pepper jack, and cut the cream cheese into small cubes.
- Once the rice comes out of the oven, take the foil off and toss the chicken, shredded cheese, and cream cheese cubes into the baking dish. There will still be a little broth at the bottom of the baking dish. Toss well, so the cream cheese can turn the broth into a creamy sauce.
- Sprinkle the sliced almonds over the top and place the casserole back into the oven for 20-25 minutes, until the almonds are toasted and the chicken pieces are cooked through. Garnish with chopped parsley and serve warm.
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5/5 (3)Total Time 50 minsCategory Casserole, Dinner, Main CourseCalories 453 per serving
- Add the vegetables, and saute them until tender- about 8 minutes. Add in the garlic, stirring to incorporate, and let it cook for 1 minute- just until fragrant.
- Stir in the chopped chicken & cooked rice until evenly incorporated. Reduce the heat to low, but don't forget to stir the mixture occasionally to prevent sticking while preparing the sauce.
- In a large skillet, melt the butter over medium-medium high heat. Add the flour, whisking to evenly combine. Let the mixture bubble for roughly 30 seconds while you're whisking to cook off any flour taste. Season with salt & pepper.
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