Julies Chicken And Rice Casserole Food

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Prepare wild rice according to package directions
• In a large mixing bowl mix together sour cream, cream of chicken soup. onion flakes, garlic salt and pepper. Stir in chicken and prepared wild rice. Put in a greased 8 in x 8 in baking dish.
• Bake at 350 degrees for 30 minutes.

JULIE'S CHICKEN AND RICE CASSEROLE

Steps:

• Mix ingredients in the order given.
• Spray a 9x13-inch cake pan with Pam. Pour mixture in cake pan evenly.
• Bake at 350°F for 1 1/2 hours. Keep covered with foil while baking.
• When it's done, I stir it a little and sprinkle with shredded cheddar cheese. Serve.

CHICKEN AND RICE CASSEROLE

Steps:

• Melt butter in a Dutch oven with oil over high heat; swirl pan to blend. Add chopped mushrooms. Cook and stir over high heat about 2 minutes. Add onion and chicken breast pieces. Reduce heat to medium-high and cook until chicken is just cooked through, stirring in garlic the last minute or so.
• Add undiluted mushroom soup and the cheese spread (or if using Velveeta, dice it). Stir until cheese is melted. Remove pan from heat. Stir in the cooked rice, thawed broccoli, water chestnuts, sour cream and pepper. Spoon mixture into a 2-quart baking dish sprayed with a nonstick product.
• Bake at 400 degrees, uncovered, for 15 to 20 minutes. Remove from oven. Top with Cheddar cheese and breadcrumbs (a bit of grated Parmesan mixed in with the crumbs is optional). Return to oven until cheese melts.