CREAMY CHICKEN-AND-WILD RICE CASSEROLE
Wild rice is wonderfully fragrant; it's the perfect counter to the creamy, earthy mushroom mixture and has enough texture that the grains won't bloat or fall apart in the casserole. Simmer 11/2 cups rice in 6 cups water for 45 minutes and drain. You can also use 1 (13-ounce) package frozen cooked wild rice, such as Engine 2, which is sold at Whole Foods. Cook the mushroom mixture on the stove while the chicken finishes in the oven (use the same casserole dishes to avoid extra clean up). Serve with simply sautéed green beans or a mixed greens salad.
Provided by Julia Levy
Time 1h10m
Yield Serves 8 (serving size: about 1 1/4 cups)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in a large skillet over medium-high. Sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 3 minutes on each side. Divide chicken between 2 square (8-inch) baking dishes coated with cooking spray. Bake at 350°F for 10 minutes or until done. Cool and chop.
- Return skillet to medium-high. Combine flour and 1/2 cup milk in a bowl. Add leeks and next 4 ingredients (through mushrooms) to pan; cook 13 minutes or until browned and tender. Stir in flour mixture, remaining 4 1/2 cups milk, and parsley; cook 3 minutes. Stir in cream cheese until smooth; cook 2 minutes or until slightly thickened. Combine chicken, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, mushroom mixture, rice, and green onions in a bowl. Coat baking dishes with cooking spray. Divide chicken mixture between dishes; top with almonds. Follow freezing directions, or bake at 350 degrees F for 30 minutes or until browned and bubbly.How-ToFREEZE: Cool mixture completely. Cover with heavy-duty foil or airtight lids. Freeze up to 2 months.THAW: Uncover and microwave at MEDIUM (50% power) 15 minutes or until thawed.REHEAT: Cover and bake at 450 degrees F for 25 to 30 minutes or until thoroughly heated.
Nutrition Facts : Calories 335, Carbohydrate 32 g, Cholesterol 62 mg, Fat 10.9 g, Fiber 4 g, Protein 29 g, SaturatedFat 3.5 g, Sodium 633 mg, Sugar 2 g
CREAMY BAKED CHICKEN AND WILD RICE CASSEROLE
Provided by Sunny Anderson
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Butter a 9 by 13-inch casserole dish.
- In a large saucepan, combine the water, thyme, bay leaf, and salt and bring to a boil over medium heat. Add the chicken and simmer until cooked through, about 15 minutes, depending on thickness of the chicken. Remove the chicken to a cutting board. When cool enough to handle, dice into 1/2-inch cubes and reserve.
- Return the water to a boil, add the wild rice, and cover. Cook over medium heat until the rice grains split, 40 to 45 minutes. Drain the excess water, transfer the rice to a bowl and set aside.
- In a small pot, over medium heat, add 2 tablespoons of butter. When the butter is melted add the brown sugar, cranberries, rosemary, bread crumbs, and a pinch of salt. Stir until the sugar is dissolved and the mixture is uniform. Transfer to a bowl and set aside. In a large straight-sided saute pan over medium-high heat, melt 2 tablespoons butter. Add the mushrooms, onions, and a pinch of salt. Saute until the mushrooms are browned, about 5 minutes. Add the heavy cream and the cinnamon, bring to a boil, then reduce the heat and simmer about 2 minutes to thicken slightly. Add the Gruyere and mix to incorporate. Add the rice and chicken to the pot and stir to combine. Season the mixture with salt and pepper, to taste, then transfer it to the prepared casserole dish. Spread the cranberry mixture evenly over the top of the casserole and bake until golden and bubbling, about 15 to 20 minutes. Remove from the oven and serve hot.
CREAMY CHICKEN AND WILD RICE CASSEROLE
Looking for a delicious recipe for dinner tonight? Then check out this easy-to-bake creamy chicken, veggies and wild rice casserole.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 4
Number Of Ingredients 13
Steps:
- Cook wild rice in 1 2/3 cups water as directed on package, drain if necessary.
- Heat oven to 350°F. In 2-quart saucepan, heat 2 tablespoons water to boiling. Cook celery, onion, bell pepper and mushrooms in water, stirring frequently, until crisp-tender; remove from heat.
- Stir in soup and milk. Stir in cooked wild rice and remaining ingredients. Spoon into ungreased 2-quart casserole.
- Cover; bake 30 to 40 minutes or until hot and bubbly.
Nutrition Facts : Calories 320, Carbohydrate 42 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 5 g, TransFat 0 g
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.
CREAMY CHICKEN AND RICE CASSEROLE
This nostalgic dish evokes the Old School casseroles your grandmother used to make-but in easy mode to make it quick, delicious, and great for a weeknight. Rotisserie chicken and precooked rice (or leftover rice) are combined with easy-prep veggies and baked with a flour-thickened broth that has a little sour cream added for creaminess.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.
- Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.
- Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.
Nutrition Facts : Calories 616 g, Fat 42 g, Fiber 3 g, Protein 23 g, SaturatedFat 11 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
SKILLET CREAMY CHICKEN AND RICE CASSEROLE
Make and share this Skillet Creamy Chicken and Rice Casserole recipe from Food.com.
Provided by AZRT8871
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In heavy nonstick skillet, heat olive oil and butter, and saute onion until translucent.
- Add chicken and cook over medium heat until browned on one side, about 4 minutes.
- Turn chicken and add mushrooms, and cook until chicken is browned on second side.
- Remove chicken from pan.
- Add water, rice, and seasoning packet to skillet with mushrooms.
- Place chicken around edge of skillet.
- Add broccoli to center.
- Cook over medium heat until mixture boils.
- Then reduce heat to low, cover, and cook 10 minutes.
- Stir to mix broccoli with rice mixture.
- Add sour cream and heat another 1-2 minutes.
- Sprinkle with cheese, cover, let stand 2 minutes to melt cheese, and serve.
Nutrition Facts : Calories 249.1, Fat 14.1, SaturatedFat 6.1, Cholesterol 66.5, Sodium 217.5, Carbohydrate 6.6, Fiber 2.1, Sugar 2.2, Protein 24.7
WILD RICE MUSHROOM CASSEROLE
"My daughter is a vegetarian, so I'm always looking for meatless dishes she'd enjoy," says Vicki Schrupp. The Little Falls, Minnesota cook beefs up the taste of her creamy rice dish with sauted veggies and chicken broth.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring rice, broth and water to a boil. Reduce heat; cover and simmer 45-50 minutes or until rice is tender and liquid is absorbed., Preheat oven to 350°. In a large nonstick skillet, saute celery, onion and mushrooms in butter until tender. Stir in soup, salt and rice; transfer to a 3-cup baking dish coated with cooking spray. Cover and bake 25-30 minutes or until heated through.
Nutrition Facts : Calories 188 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 708mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
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.
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.
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