Julies Chicken And Rice Casserole Food

CHICKEN AND WILD RICE CASSEROLE

Chicken and Wild Rice Casserole image

This quick and easy casserole recipe is loaded with a creamy wild rice and chicken mixture.

Provided by Julie Evink

Time 1h5m

Number Of Ingredients 7

Ingredients

1 lb chicken (cooked and shredded)
6 oz pkg Uncle Ben's Long Grain & Wild Rice Original Recipe
1/2 c. sour cream
10 3/4 oz can cream of chicken soup
1 tsp dried onion flakes
1/2 tsp garlic salt
1/2 tsp pepper

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.

Nutrition Facts : Calories 526 kcal, Carbohydrate 39 g, Protein 29 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 106 mg, Sodium 931 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

JULIE'S CHICKEN AND RICE CASSEROLE

Julie's Chicken and Rice Casserole image

Provided by My Food and Family

Categories Home

Time 2h

Number Of Ingredients 8

Ingredients

3 cups cut up cooked chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 pkg dry onion soup mix
1 1/2 cups water
1 cup uncooked Minute Rice
Kraft Shredded Cheddar Cheese

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHICKEN AND RICE CASSEROLE

Chicken and Rice Casserole image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 tablespoon butter
1 teaspoon vegetable oil
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1 pound boneless chicken breasts, cooked and cut into 1/2-inch pieces
2 garlic cloves, minced
1 (10-3/4-ounce) can cream of mushroom soup
1 cup pasteurized process cheese spread
3 cups cooked rice (1 cup uncooked)
1 (10-ounce) box frozen broccoli cuts, thawed, drained
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup sour cream
1/4 teaspoon ground black pepper
Vegetable cooking spray
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup breadcrumbs or crushed croutons

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.

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