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
EASY CHEESY CHICKEN AND RICE
Delicious for the whole family!
Provided by KVines3
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
- Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything.
- Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.
Nutrition Facts : Calories 793.5 calories, Carbohydrate 89.9 g, Cholesterol 123.6 mg, Fat 26.3 g, Fiber 1.8 g, Protein 45.7 g, SaturatedFat 12.3 g, Sodium 2217.6 mg, Sugar 1.5 g
SLOW-COOKER CHEESY CHICKEN AND BACON SOUP
How do you make chicken wild rice soup even better? Make it in the slow cooker, and add bacon!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h30m
Yield 8
Number Of Ingredients 12
Steps:
- Spray 5-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat until crispy. With slotted spoon, transfer bacon to paper towel-lined plate; cover and refrigerate.
- Meanwhile, in medium bowl, mix flour, Montreal chicken seasoning and salt. Add chicken, and toss to coat; set aside.
- Increase heat to medium-high. Add chicken to skillet, and cook 4 to 5 minutes or until browned on first side. Turn chicken, and cook 1 to 2 minutes longer or until beginning to brown. Meanwhile, mix broth, wild rice, green onion whites, celery and carrot in slow cooker. Refrigerate green onion greens.
- Add chicken and pan drippings to rice mixture in slow cooker. Cover and cook on Low heat setting 7 to 8 hours. Chop chicken, and return to cooker; stir in 3 cups of the cheese, replace cover and heat 10 to 15 minutes or until cheese is almost melted. Stir in whipping cream. Divide soup among 8 bowls. Top with remaining 1 cup cheese, reserved bacon and green onion greens.
Nutrition Facts : Calories 540, Carbohydrate 23 g, Cholesterol 160 mg, Fat 3 1/2, Fiber 2 g, Protein 34 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 4 g, TransFat 1 g
CHEESY HAM 'N' RICE SOUP
Here's a real gem! After tasting a similar soup at a popular restaurant in the Twin Cities, I came up with my own version. Everyone who tastes it says it's wonderful. Adding the almonds at the end gives the soup a fun crunch. -Nicole Weir, Hager City, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute celery and onion in butter until tender. Add carrots; cook and stir for 1-2 minutes. In a large kettle or Dutch oven, combine the flour, salt and pepper. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; stir in cheese until melted. Stir in the wild rice, ham, brown rice, bouillon, celery mixture and water. Return to a boil. Sprinkle with almonds if desired.
Nutrition Facts : Calories 341 calories, Fat 16g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 1580mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
MUST LOVE CHEESE! CHICKEN & WILD RICE SOUP
This is one of the best tasting soups I ever had but it isn't for everyone. If you are one of those people who likes cheese on their cheese then this recipe is for you. ;)
Provided by FDADELKARIM
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut the tenderloins into bite size pieces then sprinkle with salt & pepper. Spray a large pot with cooking spray & cook the chicken until no longer pink.
- Pour the broth & water in the pot then add the rice & seasoning packet. Bring to a boil then lower heat & simmer for 20 minutes, covered.
- Note: If using quick cooking rice the time will be lowered to 10 minutes.
- Mix the salt, pepper, & half-and-half in with the broth. Then add the Velveeta & shredded cheese to the pot. Stir until the cheese is melted.
- Mix the cornstarch & a small amount of water in a cup to form a running paste. Pour this into the broth, stirring until it thickens.
Nutrition Facts : Calories 278.3, Fat 12.6, SaturatedFat 7.7, Cholesterol 39.7, Sodium 786.5, Carbohydrate 29.3, Fiber 2, Sugar 2.6, Protein 12.6
CHEESY WILD RICE SOUP
We often eat easy-to-make soups when there's not a lot of time to cook. I replaced the wild rice specified in the original recipe with a boxed rice mix to make it even faster. -Lisa Hofer, Hitchcock, South Dakota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, prepare rice mix according to package directions. Add the milk, soup and cheese. Cook and stir until cheese is melted. Garnish with bacon and, if desired, minced fresh chives and oyster crackers.
Nutrition Facts : Calories 464 calories, Fat 29g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 1492mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 21g protein.
CHEESY CHICKEN & WILD RICE SOUP
Make and share this Cheesy Chicken & Wild Rice Soup recipe from Food.com.
Provided by HWOBBS25
Categories < 30 Mins
Time 30m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Start by cooking chicken, onions, & mushrooms in pot until chicken is cooked through and onions and mushrooms are soft.
- Next add crubled bacon and wild rice (I like to use 2 cans of wild rice but you can buy the boxed kind too and prepare it ahead of time)
- Add both cans of cream of potato soup, milk, and Velveeta. Stir all ingredients until mixed well.
- Heat on medium until cheese is melted and everything is blended.
- Season to taste ( I like to just add pepper since the Velveeta makes it a little salty already)
- Turn to low and let simmer for a while, stirring frequently.
Nutrition Facts : Calories 643, Fat 26.3, SaturatedFat 9.5, Cholesterol 71.4, Sodium 1127.2, Carbohydrate 75.1, Fiber 5.7, Sugar 4.6, Protein 28.2
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From pillsbury.com
5/5 (2)Category EntreeServings 6Total Time 1 hr
- In Dutch oven or large saucepan, combine water and broth. Add wild rice and onions. Bring to a boil. Reduce heat to low; cover and simmer 45 to 55 minutes or until rice is tender.
- In medium saucepan, melt margarine over medium heat. Stir in flour, salt, poultry seasoning and pepper. Cook 1 minute or until smooth and bubbly, stirring constantly. Gradually stir in half-and-half; cook until slightly thickened, stirring constantly. Slowly add half-and-half mixture to rice mixture, stirring constantly. Add remaining ingredients. Cook over low heat until thoroughly heated, stirring frequently. DO NOT BOIL.
CHEESY CHICKEN WILD RICE SOUP - MEG'S EVERYDAY …
From megseverydayindulgence.com
Reviews 2Category Main CourseServings 6Estimated Reading Time 4 mins
- In a medium saucepan, combine the wild rice, butter and 1 3/4 cups water. Bring to a boil then lower heat to simmer, cover the saucepan and cook for 45 minutes.
- Add the olive oil to a large stock pot over medium heat. Add the onion and saute for 2 minutes. Add garlic, broccoli and carrots and cook for 5 minutes or until softened. Add the chicken stock and simmer for 5 minutes.
- Meanwhile, heat a separate sauce pan over medium heat. Melt the butter then whisk in the flour, salt and pepper. Cook for 1 to 2 minutes to cook out the flour taste. Slowly add half the milk, whisking as you pour. Let it thicken slightly then add the remaining milk. Cook, stirring often, until the mixture has thickened. Remove from the heat and stir in the shredded cheddar.
- Add the cheese sauce to the stock mixture and whisk thoroughly. Stir in the shredded chicken and cooked rice. Allow to simmer for 10 minutes to heat through the chicken and rice and thicken the soup a bit.
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5/5 (99)Calories 280 per serving
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
- Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.
CREAMY CHICKEN AND WILD RICE SOUP (EASY CROCK POT RECIPE!)
From carlsbadcravings.com
Reviews 46Category Main CourseCuisine AmericanEstimated Reading Time 7 mins
- Add chicken to the bottom of the slow cooker followed by all of the ingredients up to the cornstarch (do not add cornstarch and ingredients after). Cover and cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred and rice is cooked.
- Meanwhile, whisk half and half with cornstarch and add to slow cooker. Add chicken and cook on HIGH for 15-20 minutes or until thickened. Stir in Alfredo followed by cheese, stirring until melted.
- Taste and add additional salt, pepper, red pepper as desired. If you would like a less “chunky” soup, stir in additional broth/half and half.
CROCK POT CHEESY CHICKEN WILD RICE SOUP - JULIE'S EATS ...
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5/5 (5)Total Time 8 hrs 15 minsCategory Main CourseCalories 422 per serving
CHEESY WILD RICE SOUP RECIPE | MYRECIPES
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Servings 6-8
- In a skillet over medium heat, sauté bacon and onion together until bacon is crisp and onion is tender. Drain and set aside.
- Combine soup and rice in a medium saucepan; stir in bacon mixture, half-and-half and cheese.Cook over low heat until cheese melts, stirring occassionally. Serve in Biscuit Bowls, if desired.
- Biscuit Bowls:Flatten each biscuit into a 5-inch round. Invert 8 (6-ounce) custard cups, several inches apart, on a lightly greased baking sheet. Spray bottoms of cups with non-stick vegetable spray; form flattened biscuits around cups. Bake at 350° for 14 minutes. Cool slightly and remove biscuits from cups. Return to oven and bake 7 to 10 more minutes or until golden.
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5/5 (6)Category LunchCuisine AmericanCalories 540 per serving
- Heat the butter and cook the chopped celery, carrots and onion for 5-7 minutes over low heat, then add garlic and thyme and cook for 30 seconds longer.
- Add the chicken stock, one bay leaf, a pinch of salt and pepper, chicken breasts, wild rice and bring to a boil. Then lower the heat and simmer for 45 minutes until the rice is tender. Take the chicken breasts out and shred with two forks , then add it back to the soup together with the heavy cream.
- Make the roux by mixing melted butter with the flour, then stir it into the soup, bring to a gentle boil and let the soup simmer for a few minutes until it thickens, stir in spinach if using. Add salt and pepper to taste and take it off the heat.
CHICKEN "WILD RICE" CASSEROLE - COMFORTABLE FOOD
From comfortablefood.com
5/5 (1)Total Time 1 hrCategory Dinner, LunchCalories 422 per serving
- Bring about 4 cups of water to boil in a medium pot, add the rice blend then cover, reduce heat and simmer until about 5 minutes below package recommended cook time.
- Heat the butter in a large, nonstick skillet, then add the celery and onion and cook over medium low heat for about 3 - 5 minutes, until softened.
- Increase the heat to medium high, add the mushrooms and cook for about 3 more minutes, or until the mushrooms begin to release their juices.
CHEESY CHICKEN AND RICE SOUP - IOWA GIRL EATS
From iowagirleats.com
5/5 (3)User Interaction Count 71Servings 6-8Category Entree, Freezer Friendly, Lunch, Soup or Stew
- Melt butter and oil in a large soup pot over medium heat. Add onion, carrot, and celery, season with salt and pepper, then saute for 10 minutes or until vegetables are soft. Add garlic cloves then cook for 1 more minute, stirring constantly. Add chicken, season with more salt and pepper (if chicken is unseasoned) then stir to combine.
- Add chicken broth, 1-3/4 cups milk, bay leaf, and parmesan cheese rind, if using, to the pot. Turn heat up to bring to a boil then add rice and stir to combine. Place a lid on top then turn heat down to medium-low and cook for 10-15 minutes, stirring occasionally, until rice is tender.
- In a small bowl whisk together remaining 1/4 cup milk with flour. Stream into soup, stir to combine, then cook uncovered for 5 more minutes. Turn off heat and remove pot from burner then add cheese and stir until smooth. Let soup sit and thicken for 10 minutes then serve.
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From picky-palate.com
5/5 (4)Category Main CourseCuisine AmericanCalories 534 per serving
- Preheat oven to 350 degrees Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.
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CLASSIC CHEESY CHICKEN AND RICE SOUP | THE BEST HEARTY ...
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- Place oil in large dutch oven over medium heat. When hot, add onion, celery and carrots, stirring and cooking for about 10 minutes. Stir in garlic and cook for about 1 minute. Once veggies are tender, reduce heat to low.
- In a separate large saucepan melt the butter over medium heat. Slowly whisk in the flour, salt and pepper until thick and bubbly. Slowly whisk in 32 ounces chicken broth.
- Increase heat slightly and keep whisking until broth gets thick and creamy, about 3-5 minutes. Once thick, reduce heat to low and add cheese, stirring until smooth then add hot sauce.
- Add cheese sauce to veggies then add cooked chicken and rice. Add remaining 16 ounces of chicken broth and sour cream to soup, stirring to combine.
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4.9/5 (11)Total Time 4 hrs 15 minsEstimated Reading Time 5 mins
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- In a Dutch oven, heat butter and olive oil over medium heat. Add onion, celery, and mushrooms. Cook for 5 minutes, stirring occasionally.
CHEESY CHICKEN RICE SOUP - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
Cuisine AmericanTotal Time 1 hrCategory SoupCalories 389 per serving
- To begin, gather your ingredients so that you have everything close at hand. Using a meat cutting board and knife, cut chicken breast or tenders into 1" pieces.
- In a large saucepan or stockpot bring water and chicken bouillon to a boil, crushing the bouillon cubes until dissolved.
- Add chicken pieces, rice, and onion to the boiling water. Reduce heat to low. Cover and cook until rice is tender, about 25 minutes.
- There should still be plenty of water in your pot at this time, but if necessary, add in 1/2 - 1 cup more if desired. Stir in the frozen cauliflower/broccoli blend, and return to a boil. Cook on medium-low heat for an additional 10-12 minutes until cauliflower is heated through.
CHEESY CHICKEN & WILD RICE CASSEROLE - 4 SONS 'R' US
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5/5 (2)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.
WHAT TO SERVE WITH CHICKEN WILD RICE SOUP? 5 BEST SIDE ...
From cookindocs.com
- Buttermilk biscuits. Buttermilk biscuits are a Southern staple that goes well with chicken wild rice soup. This is also one of the classic side dishes when it comes to chicken soup.
- Ham and cheese roll-ups. Ham and cheese roll-ups are a crowd favorite. These little roll-ups do not only have an eye-catching appearance but also a yummy taste.
- Grilled cheese sandwich. You can also try serving chicken wild rice soup with grilled cheese sandwiches. The simplest version includes cheese that is placed between two toasts before grilling so that the resulting dish is cheesy and salty.
- Garlic bread. Garlic bread is another good option to serve with your chicken wild rice soup. Garlic bread is very easy to make because it actually refers to slices of bread that are topped with garlic and melted butter or olive oil.
- Salads. You can also start with a bowl of salad to serve with your chicken wild rice soup. Despite its simplicity, the refreshing taste of salads can really work with the rich and creamy chicken wild rice soup.
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