WILD RICE-CHICKEN CASSEROLE
Easy and tasty rice and chicken dish for that leftover chicken or turkey. There is never any leftovers.
Provided by Karen From Colorado
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice mix according to package directions.
- While rice is cooking, cook onion and celery in butter until tender.
- Stir in soup, sour cream, wine, and curry.
- Stir in chicken and cooked rice.
- Turn into a 2 quart casserole or a 12x7x2 inch baking dish.
- Bake, uncovered, in a 350 degree oven for 35 to 40 minutes.
- Stir before serving.
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 AND WILD RICE CASSEROLE
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
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.
CONTEST-WINNING CHICKEN WILD RICE CASSEROLE
While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. -Elizabeth Tokariuk, Lethbridge, Alberta
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 382 calories, Fat 19g fat (8g saturated fat), Cholesterol 98mg cholesterol, Sodium 878mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.
BROCCOLI, CHICKEN AND WILD RICE CASSEROLE
Prepare a delicious chicken and wild rice casserole that features fresh chopped broccoli and shredded Italian cheese. Broccoli, Chicken and Wild Rice Casserole is ready in just over a half-hour.
Provided by My Food and Family
Categories Rice
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425°F.
- Combine chicken, rice, broccoli, gravy and 1 cup cheese.
- Spoon into 8-inch square baking dish sprayed with cooking spray; top with remaining cheese.
- Mix bread crumbs and butter until blended; sprinkle over casserole. Cover.
- Bake 25 to 30 min. or until heated through, uncovering after 15 min.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
CHICKEN AND WILD RICE CASSEROLE
A creamy chicken, wild rice, and mushroom casserole. This elegant, tasty recipe may be made in advance and baked right before company arrives! It's a real family favorite! Serve with French-style green beans or broccoli, fruit salad and French bread. That's all you need.
Provided by KITKATY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h30m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 33.7 g, Cholesterol 87.7 mg, Fat 10.3 g, Fiber 2 g, Protein 33.8 g, SaturatedFat 4.4 g, Sodium 1325.8 mg, Sugar 3.3 g
CHICKEN, SAUSAGE AND WILD RICE CASSEROLE
One of my all time favorites! A wonderful blend of flavors. It is also a good recipe to freeze. I divide it in half, bake one and freeze one. Try it!!
Provided by lhbishop
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook rice as directed using chicken stock as water.
- Pull chicken from the bone and chop.
- Fry sausage and drain. (I rinse with hot water to reduce fat.)
- Saute onions.
- Add soup to onion and sausage and pour into casserole.
- Top with chopped chicken, then rice.
- Sprinkle with bread crumbs.
- Cook covered with foil. B.
- ake at 350* for 30 minutes.
Nutrition Facts : Calories 257.6, Fat 19, SaturatedFat 6.1, Cholesterol 68.2, Sodium 389.3, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 17.7
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- In a large saucepan, combine all of the ingredients with a generous pinch each of salt and pepper. Cover with water and bring to a boil over high heat. Simmer over moderate heat until the rice is tender, about 1 hour. Drain well.
- Set a rack over a large rimmed baking sheet. In a pot, heat the oil. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, 1 to 2 minutes. Add the Swiss chard in large handfuls, letting each batch wilt slightly before adding more. Cook, stirring occasionally, until all of the chard is wilted, 8 to 10 minutes. Spread the chard out on the rack to drain and let cool completely. Squeeze out any excess water.
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