Chicken And Wild Rice Casserole W Crunchy Topping Food

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350°F/180°C.
• Warm the olive oil or butter in a large, oven safe pan or skillet. When the oil is hot, add the onion and cook 4-5 minutes.
• While the onion is cooking, prep the veggies. Roughly chop the carrots and celery then add them to a food processor and pulse everything together into a course, crumbly mixture. Depending on the size of your processor you may need to do this in a couple of batches. Once chopped, remove the carrots and celery from the processor then add the mushrooms and pulse until finely chopped.
• Add the ground up veggies to the skillet and continue cooking another 5-6 minutes.
• Stir in wild rice, parsley and thyme. Add the chicken pieces to the skillet then pour in the chicken stock and wine. Gently stir everything together.
• Cover with a fitted lid or foil then place in the middle of the oven and bake for 40 minutes. While the casserole is baking prep the breadcrumbs.
• To make the breadcrumbs: Tear your pieces of bread into bite-sized pieces then toss in the food processor. Pulse until your bread has broken up into smaller crumbs and pieces.
• Warm a medium sized skillet over a medium heat with butter or oil. Pour the ground up bread crumbs into the skillet and cook for 2-3 minutes stirring frequently. The breadcrumbs should be golden and crispy. Set aside to cool.
• After 40 minutes, remove the casserole from the oven along with the lid. Gently fluff up the rice by stirring the casserole. Sprinkle the grated cheese over the top of the rice (if using) followed by the toasted bread crumbs.
• Return the uncovered dish to the oven and bake another 15-20 minutes. Taste and season with additional salt and pepper if needed and serve with fresh parsley and enjoy.

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350° F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• Melt ⅓ cup butter in a Dutch oven over medium heat. Add the onion and saute until soft, about 4-5 minutes. Add mushrooms, carrot and celery. Cook until vegetables soften, about 5-6 minutes. Add garlic; cook for 1 more minute, stirring constantly. Add the flour, salt and pepper; cook, stirring constantly, for 1 more minute.
• Gradually whisk in the broth; bring to a boil. Reduce heat slightly, and let the sauce bubble and simmer until it thickens, about 2-3 minutes. Reduce heat to low, stir in the milk; add rice, chicken, parsley and thyme. Cook and stir for 1-2 more minutes. Taste and season with additional salt and pepper, if necessary. Remove from heat.
• Transfer chicken and rice mixture to the prepared baking dish.
• In a small bowl, stir together the Ritz cracker crumbs and 1 tablespoon of melted butter. Sprinkle the buttered crumbs on the top of the casserole.
• Bake, uncovered, for 20-25 minutes, or until hot and bubbly.

CHICKEN, MUSHROOM AND WILD RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the broth in a medium saucepan until simmering.
• Melt the butter in an oven-safe braiser (or large cast-iron skillet with a lid or 4-quart saute pan with a lid) over medium-high heat. Add the shallots and mushrooms, tossing to coat in the butter, and cook, stirring once or twice, until golden, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sherry, allowing the pan to deglaze. Add the rice and allow it to toast and soak in the flavors of the pan. Add about 4 cups of the hot broth to the pan. Add the thyme and bay leaf. Cover the braiser and place it in the oven to bake until the rice is almost cooked, 1 hour to 1 hour and 15 minutes.
• Meanwhile, in a small bowl, mix together the coriander, salt and pepper. Brush the chicken with the olive oil, then dust all over with the seasoning. Set aside.
• Fluff the rice with a fork and check on doneness. It should still have some chew with some grains just starting to pop open. Stir in the cranberries. Add the remaining hot broth to keep the dish brothy. Add the chicken breasts to the braiser, laying them at an angle so that most of the chicken is submerged in the rice. Shingle the lemon slices in between the chicken breasts. Cover and bake for 20 to 25 minutes. Uncover and continue to cook until the chicken registers an internal temperature of 165 degrees F, about another 10 minutes. Top with the parsley or thyme before serving.

CONTEST-WINNING CHICKEN WILD RICE CASSEROLE

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.

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Place chicken breasts in a large pot with water, wine, salt, curry powder, onion, and celery. Cover, and bring to a boil. Reduce heat to low, and simmer for 1 hour. Remove from heat, strain (reserving broth), and refrigerate to cool. Remove chicken meat from bone, and cut into bite size pieces.
• Prepare the rice mix according to package directions. Replace the specified amount of liquid with the same amount of the reserved broth.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl combine the chicken, rice, and mushrooms. Blend in the sour cream and soup. Spoon into the prepared baking dish.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

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 CASSEROLE W/ CRUNCHY TOPPING

Steps:

• Cook chicken breast, cool and dice. Reserve stock.
• Cook rice according to package directions, using chicken stock in place of water.
• Sauté celery and onion.
• Combine chicken, rice, celery and onion. Add undiluted chicken soup and mayo.
• Put in 7 ½ x 11 inch baking dish. Mix melted butter and Special K. Sprinkle over top along with almonds.
• Bake at 325 degrees for 45 minutes to 1 hour. Enjoy!

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees. In a buttered casserole dish. Combine chicken, cooked rice and green beans. In a saucepan melt butter over medium high heat. Stir in onions and cook for 1 minute. Stir in flour and cook for 1 minute. Whisk in chicken stock and bring to a simmer. Whisk in cream or milk and return to a simmer. When sauce has thickened pour over mixture in casserole dish. Sprinkle with parmesan and almonds and bake for 30 minutes.

CRUNCHY CHICKEN AND RICE CASSEROLE

Steps:

• Boil or slow cook chicken ahead of time and chop or pull apart into bite-sized pieces.
• Mix all ingredients except chicken in 8x8-inch baking dish.
• Add chicken to dish and stir.
• Crumble crackers on top of chicken.
• Lightly spray top of casserole with cooking spray.
• Bake uncovered at 350°F for 30-40 minutes.

THE ONE & ONLY WILD RICE CHICKEN CASSEROLE

Steps:

• Cook rice according to package directions.
• Blend in soup and next 6 ingredients; mix gently. Add broth and mix.
• Spread in a 9x13x2 inch dish. Sprinkle with topping; bake in a 350 degree oven for 1 hour.

CRUNCHY TOPPED CHICKEN & RICE CASSEROLE

Steps:

• Heat oven to 350°F.
• Combine all ingredients except corn flakes and butter; spoon into 1-1/2-qt. casserole sprayed with cooking spray.
• Top with combined remaining ingredients.
• Bake 35 to 40 min. or until heated through.