Grandmas Wild Rice And Chicken Casserole Food

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350° F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• Melt ⅓ cup butter in a Dutch oven over medium heat. Add the onion and saute until soft, about 4-5 minutes. Add mushrooms, carrot and celery. Cook until vegetables soften, about 5-6 minutes. Add garlic; cook for 1 more minute, stirring constantly. Add the flour, salt and pepper; cook, stirring constantly, for 1 more minute.
• Gradually whisk in the broth; bring to a boil. Reduce heat slightly, and let the sauce bubble and simmer until it thickens, about 2-3 minutes. Reduce heat to low, stir in the milk; add rice, chicken, parsley and thyme. Cook and stir for 1-2 more minutes. Taste and season with additional salt and pepper, if necessary. Remove from heat.
• Transfer chicken and rice mixture to the prepared baking dish.
• In a small bowl, stir together the Ritz cracker crumbs and 1 tablespoon of melted butter. Sprinkle the buttered crumbs on the top of the casserole.
• Bake, uncovered, for 20-25 minutes, or until hot and bubbly.

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.

CHICKEN WILD RICE CASSEROLE

Steps:

• Cook box of rice according to packaged directions.
• In skillet, melt butter and sautee onion and celery over medium heat until softened, about 5 minutes.
• Once cooked, add rice and cooked onion and celery into large bowl. Add cream of chicken soup, diced chicken, vegetables, cream and salt and pepper. Mix well. Spread into a lightly greased casserole dish. (9x9 glass dish is fine too.)
• Top with cheese. Cover with foil and warm thoroughly at 350 degrees for at least 20 minutes (and up to 60). Serve warm with a side salad.

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 375°F. Line a 9x13 qt baking dish with Reynolds Wrap® Heavy Duty Foil.
• Cook onion and mushrooms in a saucepan over medium heat until slightly softened.
• Add rice to the saucepan along with the water required on the package and cook according to package directions.
• While the rice is cooking, toss chicken with basil, thyme, and salt & pepper to taste. Brown chicken over medium heat in a skillet until all sides are browned and chicken is almost cooked through.
• Combine the cooked rice and browned chicken with mushroom soup, sour cream, chicken broth, and ½ cup of cheddar cheese. Toss well to combine.
• Spread into the prepared pan and cover with Reynolds Wrap® Heavy Duty Foil. Bake 20 minutes.
• Remove foil and top with remaining ½ cup cheese. Bake an additional 5-7 minutes or until bubbly and the cheese is melted.
• Rest 10 minutes before serving.

CHICKEN AND WILD RICE CASSEROLE

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.

MAMAW'S CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
• Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
• Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

GRANDMA'S FAVORITE CHICKEN AND RICE

Steps:

• Place chicken in a covered baking dish that has been sprayed with Pam.
• In a bowl, mix other ingredients well and spoon over chicken.
• Sprinkle with paprika and cover pan with lid.
• Bake at 350 degrees for one hour and 15 minutes.
• Remove cover and serve.
• Enjoy!

WILD RICE-CHICKEN CASSEROLE

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

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.

GRANDMA'S CHICKEN RICE CASSEROLE

Steps:

• Mix all ingredients and place in 9 x 13 pan.
• Cook at 350 degrees for 30 minutes.
• This is a great use for leftover rice.
• Optional: Sprinkle a little Mrs. Dash on the top for added flavor.
• Try different veggies, or add things like mushrooms, etc. for a different twist.

BROWN RICE AND LENTIL CASSEROLE

Steps:

• Preheat the oven to 300 degrees.
• Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).
• Cover with foil and bake for 1 hour 10 minutes.
• Then remove the foil, add the cheese, and bake for an additional 20 minutes.

GRANDMA'S CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish with butter.
• Stir chicken, soup, rice, celery, salad dressing, eggs, lemon juice, and onion together in a large bowl. Pour into the prepared baking dish. Sprinkle with cornflake crumbs.
• Bake in the preheated oven for 45 minutes. Sprinkle with almonds and bake until bubbly, about 15 minutes longer.