Dove Breasts And Wild Rice Casserole Food

WILD RICE CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan.
• In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.
• Cover, and bake in the preheated oven 30 minutes.
• While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.

WILD RICE AND VENISON CASSEROLE

Steps:

• Brown venison in skillet.
• Add rest of ingredients and mix well.
• Pour into 2 1/2 or 3 quart casserole dish, cover.
• Bake in 350° oven for 30 mins.
• Uncover and bake for 30 more mins.

WILD RICE CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with butter.
• Melt the butter in a large pan over medium-high heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
• Add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the chicken stock and stir to combine. Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 5 minutes.
• Add the salt and pepper and stir to combine. Add the chicken and rice to the pan and stir until fully combined.
• Transfer the rice mixture to the prepared baking dish and spread in an even layer. Bake until bubbling, about 20 minutes.
• Top with the parsley before serving.
• Enjoy!

KENTUCKY CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Combine the chicken, rice mix with its seasonings, celery soup, Miracle Whip, water chestnuts, green beans and chicken broth in large bowl.
• Transfer mixture to 13x9 glass or ceramic baking dish and top with Parmesan cheese. Cover with aluminum foil.
• Bake until bubbling and rice has cooked, about 25 to 30 minutes. Let cool for 5 minutes then serve.
• (I omit the pimientos that the recipe originally called for.).

WILD RICE CASSEROLE

Steps:

• In a large bowl, combine the beef, soup, onion, rice, mushrooms and seasonings; mix well. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Cover and bake at 350° for 1 hour or until rice is tender.

CHICKEN, SAUSAGE AND WILD RICE CASSEROLE

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.

GROUND BEEF AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350'.
• Butter well a 2 quart or larger casserole dish.
• In a skillet add ground beef and onions and brown until meat is no longer pink.
• Drain off fat.
• While beef is browning, prepare rice mix as directed (including seasoning packet)except omit butter.
• When most of the liquid is cooked down and rice is becoming tender, remove from heat and stir into meat mixture.
• Add Soup, milk, pepper and 1 Cup Cheese and blend well.
• Transfer to 2 qt baking dish, bake uncovered 20-25 minutes or until bubbly and heated through.
• Top with remaining 1/2 Cup cheese and bake another 5-10 minutes or until cheese melts and turns bubbly.