Chicken And Wild Rice Skillet Casserole Food

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preparation:
• Preheat oven to 400°. In a heavy saucepan melt 3 1/2 tablespoons of butter over moderately low heat. Add flour and cook, whisking for 3 minutes. Add broth, bring mixture to a boil, and simmer it, whisking occasionally for 15 minutes.
• While sauce is simmering, in a skillet cook shallots and mushrooms in the remaining 1 tablespoon of butter over moderate heat, stirring occasionally, until most of the liquid is evaporated.
• Add mushroom mixture to sauce and stir in cream, nutmeg, lemon juice, chicken, cranberries or cherries, rice, and salt and pepper to taste.
• Transfer mixture to a 13 x 9-inch baking dish and bake casserole covered, in the middle of preheated oven for 20 minutes.
• Uncover, bake casserole for 15- 25 additional minutes, or until most of the liquid has been absorbed. Garnish casserole with additional cherries or cranberries.

CHICKEN MUSHROOM AND WILD RICE CASSEROLE

Steps:

• Melt butter over medium heat; sauté onion, carrot, celery, and garlic in butter with curry powder until vegetables are tender (3-5 minutes).
• Add the water, chicken, pepper, and poultry seasoning; bring to a boil.
• Reduce heat to low, and simmer, covered, until chicken is tender (40 minutes).
• Preheat oven to 350°F.
• Remove the chicken and vegetables to a lightly greased 2-quart casserole or baking pan, and cook rice according to package directions in the broth remaining in the skillet (subbing broth for the water called for in the package directions; you'll need to add a cup or so of broth or water to get to the amount listed) (25 minutes).
• In another skillet, melt butter, and sauté mushrooms and artichokes until tender (10 minutes).
• Combine rice, mushroom/artichoke mixture, sour cream, soup, and salt with chicken/veg mixture in casserole.
• Bake, covered, for 20-25 minutes.

FAVORITE CHICKEN AND WILD RICE CASSEROLE

Steps:

• Prepare rice according to package directions; set aside.
• Saute onion, celery and water chestnuts in butter until tender.
• In a very large bowl, combine rice, onion mixture, 3 cups cheese, chicken, soup, sour cream, milk, salt and pepper.
• Pour into a lightly greased 15x10 inch baking dish or 4 qt casserole.
• Bake at 350 for 30 minutes.
• Sprinkle with remaining 1 cup cheese and bake 5 minutes.

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.

LESLIE'S FAVORITE CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Prepare rice according to package directions; set aside.
• Melt butter in a large skillet over medium heat; add onion, celery and water chestnuts. Saute 10 minutes or until tender.
• Stir in rice, chicken, 3 cups cheese, and next 5 ingredients; spoon mixture into a lightly greased 15- x 10-inch baking dish or a 4-quart casserole. ( I prefer to use 2 smaller size casseroles-one to give and one for my family).
• Top with breadcrumbs if desired. Bake casserole at 350°F for 30 minutes. Sprinkle with remaining 1 cup cheese, and bake 5 more minutes.

CROCK POT CHICKEN WILD RICE CASSEROLE

Steps:

• In large skillet, cook bacon until crisp. Remove bacon, crumble and refrigerate.
• Remove all but 1 tablespoon bacon drippings from skillet. Add onion and garlic to skillet and cook and stir for 2-3 minutes.
• Stir in broth, water, and condensed soup; cook and stir until bubbly, 3-4 minutes.
• Place wild rice and carrots in 3-4 quart crock pot. Top with chicken pieces and pour mixture in skillet over chicken. Sprinkle with marjoram.
• Cover crock pot and cook on HIGH for 1 hour.
• Stir mixture, making sure wild rice is submerged in liquid.
• Reduce crock pot setting to LOW and cook, covered, for 6-8 hours until chicken is thoroughly cooked and wild rice is tender.
• Sprinkle reserved bacon into crock pot during the last 30 minutes of cooking time.

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the 1 tablespoon olive oil in a large skillet over medium heat and add the onions. Cook, stirring occasionally, for 2 minutes.
• Add the mushrooms and 1/2 teaspoon salt to the skillet and cook, stirring occasionally, until the mushrooms are tender and the onions are translucent, about 4 minutes. Transfer to a large bowl.
• Heat the remaining 1 teaspoon oil in the skillet and add the chicken, garlic powder and 1/2 teaspoon salt. Cook, stirring occasionally, until the chicken is cooked through, about 3 minutes. Transfer to the medium bowl. Add the wild rice, sour cream and 1 cup shredded cheese and stir to combine.
• Transfer the mixture to an 8-by-8-inch baking dish and sprinkle with additional shredded cheese.
• Bake until bubbly, 20 to 25 minutes. Remove from the oven and serve.

CHICKEN-AND-WILD RICE SKILLET CASSEROLE

Steps:

• Bring 1/2 teaspoons kosher salt and 1 quart water to a boil in a 3-qt. saucepan over high heat. Stir in rice, and return to a boil. Reduce heat to medium; cover and cook 30 minutes.
• Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk and next 2 ingredients. Increase heat to medium, and cook, whisking constantly, 3 to 4 minutes or until mixture is thickened and bubbly. Stir in 1/4 teaspoons each kosher salt and black pepper.
• Cook ham in 1 tablespoons hot oil in a 12-inch cast-iron skillet over medium-high heat, stirring occasionally, 6 minutes or until beginning to brown. Stir in onion and next 2 ingredients. Cook, stirring occasionally, about 6 minutes or until onions are tender. Stir in garlic, and cook 1 minute. Add sherry, and cook, stirring constantly, 1 minute or until sherry is evaporated. Remove mixture from skillet.
• Preheat oven to 375°. Sprinkle chicken with remaining 1/2 teaspoons each salt and pepper. Add remaining 1 tablespoons oil to skillet. Cook chicken in hot oil over medium-high heat 4 minutes on each side or until brown. Remove skillet from heat; transfer chicken to a plate.
• Drain rice. Stir together rice, ham mixture, and sauce in skillet. Place chicken on top of rice mixture.
• Bake at 375° for 30 minutes or until mixture is bubbly and chicken is done. Let stand 10 minutes before serving.