LESLIE'S FAVORITE CHICKEN-AND-WILD RICE CASSEROLE
This is similiar to others, but this one incorporates almonds for some added crunch! You can make and freeze the casserole ahead, or make two small casseroles.
Provided by Peggy V.
Categories Poultry
Time 1h5m
Yield 1 casserole, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Prepare rice mixes according to package directions. Melt butter in a large skillet over medium heat; add celery and onion. Saute 10 minutes or until tender. Stir in water chestnuts, rice, chicken, 3 cups cheese, and next 5 ingredients.
- Spoon mixture into a lightly greased 15x10 baking dish or a 4 quart baking dish. Top casserole with breadcumbs. Bake at 350 degrees for 35 minutes. Sprinkle with remaining 1 cup cheese and almonds; bake 5 more minutes.
- You can divide this casserole evenly between 2 11x7 baking dishes. Bake as directed above or freeze casserole up to 1 month. Remove form freezer, and let stand at room temperature 1 hour. Bake, covered, at 350 degrees for 30 minutes. Uncover casserole, and bake 55 more minutes. Sprinkle with remaining 1 cup cheese adn almonds, and bake 5 more minutes.
Nutrition Facts : Calories 488.8, Fat 32.5, SaturatedFat 17, Cholesterol 128.5, Sodium 561.4, Carbohydrate 15.9, Fiber 2.5, Sugar 3.1, Protein 33.6
CHICKEN AND WILD RICE CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 13
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.
LESLIE'S FAVORITE CHICKEN AND WILD RICE CASSEROLE
This is my favorite dish to bring to families- for new babies, sick friends, etc. It makes so much, you have plenty to feed your family and the family you are feeding. This is a Southern Living recipe from a while back.
Provided by nicoleingermantown
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Prepare rice according to package directions; set aside.
- Melt butter in a large skillet over medium heat; add onion, celery and water chestnuts. Saute 10 minutes or until tender.
- Stir in rice, chicken, 3 cups cheese, and next 5 ingredients; spoon mixture into a lightly greased 15- x 10-inch baking dish or a 4-quart casserole. ( I prefer to use 2 smaller size casseroles-one to give and one for my family).
- Top with breadcrumbs if desired. Bake casserole at 350°F for 30 minutes. Sprinkle with remaining 1 cup cheese, and bake 5 more minutes.
Nutrition Facts : Calories 906.7, Fat 64.7, SaturatedFat 35.6, Cholesterol 227.7, Sodium 1550.1, Carbohydrate 27, Fiber 2.9, Sugar 5.9, Protein 54.7
CHICKEN AND WILD RICE CASSEROLE
A creamy chicken, wild rice, and mushroom casserole. This elegant, tasty recipe may be made in advance and baked right before company arrives! It's a real family favorite! Serve with French-style green beans or broccoli, fruit salad and French bread. That's all you need.
Provided by KITKATY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h30m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 33.7 g, Cholesterol 87.7 mg, Fat 10.3 g, Fiber 2 g, Protein 33.8 g, SaturatedFat 4.4 g, Sodium 1325.8 mg, Sugar 3.3 g
FAVORITE CHICKEN AND WILD RICE CASSEROLE
I found this in Southern Living several years ago and make it often, especially when bringing a meal to someone. It freezes well which is good since the recipe is much more than my family can eat. I usually make it either in 2 2qt baking dishes or 3 9x9 pans for freezing and add a little extra cheese on top. Light sour cream, lowfat milk and Healthy Request soup work well for a lower fat version.
Provided by LonghornMama
Categories Chicken
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Prepare rice according to package directions; set aside.
- Saute onion, celery and water chestnuts in butter until tender.
- In a very large bowl, combine rice, onion mixture, 3 cups cheese, chicken, soup, sour cream, milk, salt and pepper.
- Pour into a lightly greased 15x10 inch baking dish or 4 qt casserole.
- Bake at 350 for 30 minutes.
- Sprinkle with remaining 1 cup cheese and bake 5 minutes.
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