CHICKEN AND WILD RICE CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 13
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 & WILD RICE
This another of my mom's recipes, and one of my all time favorites. It just takes a few minutes to put together, and gives you time to relax etc, while it bakes. I make this when I need something special, but don't have the time to invest in "fancy". I think the best type of pan to use for this, is the bottom part of a broiler pan, but a 13x9 works fine too. One final note - for some families, once box of the rice might be enough. We just love the rice so much, that I use 2 - the leftovers are fabulous, even if it's just rice leftover, and no chicken.
Provided by lindieb
Categories Rice
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Rinse chicken and pat dry. Pour contents of Rice mix in pan (there will be an spice mix in the box - add that too). Lay chicken on top of rice. Add the amount of water listed on the rice mix, I think it's 2 ¼ cup, for each box. Sprinkle on dry soup mix. Dot with butter. ( I use about 3 tablespoons butter - my Mom used an entire stick - your choice :).
- Cover with foil or lid, and bake for about 45 minutes - remove cover and bake another 20 minutes. Cooking time will vary based on type of chicken parts used. If you use boneless skinless chicken be sure to to adjust time or chicken will be very dry.
CHICKEN AND WILD RICE
Entered for safe-keeping, I think this is what MDM used to make for family dinners; it was bookmarked in "Flavored with Tradition: A Collection of Recipes from Charleston, Atlanta, and Richmond."
Provided by KateL
Categories One Dish Meal
Time 2h16m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine onion soup mix and sour cream and let stand for 2 hours.
- Cook long grain and wild rice according to package, approximately 30 minutes required.
- Combine sherry, water, and seasonings and bring to a boil.
- Add chicken and simmer for 20 minutes.
- Strain chicken and reserve broth. Cut chicken into bite-size pieces.
- Reduce the reserved broth to 1 1/2 cups and blend in the mushroom soup.
- Blend in onion soup mixture that has been standing for 2 hours.
- Combine rice and chicken pieces and pour into a buttered casserole dish. Pour sauce on top and bake, uncovered, at 350 degrees Fahrenheit for 30 minutes.
- Top with toasted almonds.
- Can be frozen.
Nutrition Facts : Calories 564.5, Fat 26.2, SaturatedFat 9.5, Cholesterol 109.8, Sodium 721.8, Carbohydrate 12.1, Fiber 1.1, Sugar 2.9, Protein 33.6
SOLO CHICKEN BREAST AND WILD RICE
Cooking the chicken breast whole, will keep the meat moist, and following the ordering of layers will ensure that flavors trickle down into the rice. Feel free to play with the spices. Cooking is a Creative Sport
Provided by Bill Hilbrich
Categories Chicken
Time 1h40m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Combine the wild rice and the chicken broth in a covered sauce pan.
- Bring to a boil, then reduce the heat and simmer for 40 minutes.
- Cover the chicken breast with the olive oil and then the salt and pepper.
- When the wild rice is cooked, place into a baking dish, place on top the chicken breast, next the onion, and finally, pour the mushrooms and the liquid from the can.
- Cover, and bake in a 350 degree (f) oven for 45 minutes.
WILD RICE AND MUSHROOM STUFFED CHICKEN BREAST
Don't Heat up your Kitchen, use the BBQ for this flavourful low fat dish. Serve this with garden fresh veggies and you have a meal.
Provided by Chef Tricia and Pet
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large sauce pan simmer the the rice in broth with the garlic and chopped mushrooms stirring occasionally, until the both is all absorbed and the rice is cooked. About 20 minutes. Add oregano and salt 3/4 of the way through the cooking or at the end.
- Make a slit in the side of the chicken to create a pocket.
- Stuff the chicken with as much of the hot rice mixture as will fit, secure with tooth picks.
- Arrange the skin on the outside of the breasts to look nice. The skin is important to the cooking as this is the only fat in this recipe. If you remove it your chicken may come out dry.
- Sprinkle with your favourite steak spice. You may want to adjust your salt in the rice if your steak spice has allot of salt or you are salt sensitive.
- Place chicken in one side of a hot BBQ.
- Turn the heat off under the chicken and high on the other burners.
- Cook 1/2 hour to 45 minutes, till just cooked. Do not overcook or your chick will be dry.
- Tent chicken with foil when you take it off the BBQ.
- Let sit 5 minutes before serving.
Nutrition Facts : Calories 439.1, Fat 14.5, SaturatedFat 4.2, Cholesterol 93.3, Sodium 1099.2, Carbohydrate 38, Fiber 3.4, Sugar 2.7, Protein 39.1
CHICKEN SAUTE WITH WILD RICE
I believe this came out of a Good Housekeeping mag back in the early 80's,when I was still a "blushing bride" and a very inexperienced cook.I absolutely love the taste of the sauce,and these days, I make the rice without the veggies in it,and make some broccoli or asparagus on the side
Provided by HEP MEP
Categories Rice
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook onion and celery in 1 tbl.
- of butter in a medium saucepan until tender.
- Add water,rice mix and mushrooms;bring to a boil and cover and simmer.
- Pound chicken breasts to 1/2 inch thickness.
- Combine flour,sage and thyme.
- Coat the breasts with the flour mixture,and reserve remaining flour.
- Melt the remaining butter in a large skillet.
- Saute the breasts till cooked through and golden on each side.
- Remove from the pan and keep warm.
- Add chicken broth and reserved flour mixture to the skillet,stirring to loosen browned bits.
- Heat until the sauce bubbles,and stir constantly until the mixture thickens,about 5 minutes.
- Arrange the rice and chicken on your plate,and pour some sauce over your chicken.
CHICKEN AND WILD RICE CASSEROLE
My mother made a great chicken and rice casserole using the classic canned cream of mushroom soup. In my take on her recipe, I replace the canned soup with fresh ingredients. The result is a little more nutritious and just as delicious as the one I ate as a kid.
Provided by Catherine McCord
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 9
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 BREAST AND RICE CASSEROLE
This chicken casserole became a family favorite after originating from one of those "what to make for dinner" nights. Nuts and wild rice add a lot.
Provided by Krista Willard
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring 2 cups water and white rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- At the same time, bring remaining 1 cup water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes.
- Heat oil in a frying pan over medium-high heat. Add mushrooms and onion and saute until soft, 5 to 7 minutes. Set aside in a large bowl and stir in diced chicken, pecans, and sunflower seeds. Stir in cooked rice. Add mayonnaise, sour cream, mustard, salt, and pepper. Transfer to a casserole dish. Spread crushed saltine crackers over top.
- Bake in the preheated oven for 25 minutes. Spread Cheddar cheese over the casserole and return to the oven until cheese melts, about 5 minutes more. Serve hot.
Nutrition Facts : Calories 441.5 calories, Carbohydrate 32.8 g, Cholesterol 46.4 mg, Fat 26.9 g, Fiber 2.6 g, Protein 18.6 g, SaturatedFat 6.2 g, Sodium 223.4 mg, Sugar 1.9 g
CROCK-POT CHICKEN AND WILD RICE
My family loves this tasty dish--it's comfort food at its comfiest! It's very easy to prepare but tastes like you worked all day on it.
Provided by KaylyRed66
Categories One Dish Meal
Time 5h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Spray bottom and sides of 5-6 quart slow cooker with non-stick cooking spray.
- Layer (in this order) chicken breasts, rice mix, soups and mushrooms.
- Cook on low for 5 hours or until chicken is tender.
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