Healthy Chicken Wild Rice Casserole Food

HEALTHY CHICKEN WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray an 8x8 baking dish with nonstick cooking spray and set aside.
• Cook rice according to package directions and set aside.
• While the rice is cooking, cut the chicken into bite-size pieces. Toss with the thyme, sage, salt and pepper. Heat a tablespoon or two of olive oil in a nonstick skillet over medium heat. Add chicken and cook until done (about 5-7 minutes). Remove from pan and set aside on a paper-towel lined plate.
• Add the diced onion and butternut squash to the pan with another tablespoon of olive oil. Add a pinch of salt + pepper. Cook about 6-8 minutes, until squash is a little tender - but not fully cooked.
• Add the chicken, wild rice, and 1/2 cup of parmesan to the squash/onion mixture and stir to combine. Add the entire mixture to prepared dish.
• Bake for 20 minutes. Add the remaining parmesan cheese to the top of casserole and bake about 5 more minutes, or until cheese is melted.
• Note: You can easily double this recipe! I made a smaller batch because I'm only feeding Grant + myself, but it doubles well. You can also adjust the cheese amount up or down depending on how much you like cheese!

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 AND WILD RICE CASSEROLE

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.

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.

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Mix all ingredients in a large bowl.
• Bake in a 9 X 13 pan uncovered for 40 minutes at 300 degrees.

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preparation:
• Preheat oven to 400°. In a heavy saucepan melt 3 1/2 tablespoons of butter over moderately low heat. Add flour and cook, whisking for 3 minutes. Add broth, bring mixture to a boil, and simmer it, whisking occasionally for 15 minutes.
• While sauce is simmering, in a skillet cook shallots and mushrooms in the remaining 1 tablespoon of butter over moderate heat, stirring occasionally, until most of the liquid is evaporated.
• Add mushroom mixture to sauce and stir in cream, nutmeg, lemon juice, chicken, cranberries or cherries, rice, and salt and pepper to taste.
• Transfer mixture to a 13 x 9-inch baking dish and bake casserole covered, in the middle of preheated oven for 20 minutes.
• Uncover, bake casserole for 15- 25 additional minutes, or until most of the liquid has been absorbed. Garnish casserole with additional cherries or cranberries.

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.