CANNED CHICKEN AND RICE CASSEROLE RECIPES

Name: Chicken, mushroom, and brown rice slow cooker casserole
Prep time: 15 min
Cook time: 7 h 6 min
Total time: 7 h 21 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 spray(s) Cooking spray; 20 oz Uncooked boneless skinless chicken thigh(s) use eight 2 1/2 oz thighs; 2 cup(s) Canned chicken broth reduced-sodium; 0.5 pound(s) Cremini mushroom(s) sliced; 1 cup(s) Uncooked leek(s) white and pale green parts only, thinly sliced, washed carefully for grit; 1 cup(s) Uncooked carrot(s) thinly sliced; 1 cup(s) Uncooked celery thinly sliced; 0.75 cup(s) Uncooked long grain brown rice medium-grain (such as brown Arborio); 2 tsp Worcestershire sauce; 1 tsp Dijon Mustard; 1 tsp Dried sage; 1 tsp Table salt; 0.5 tsp Black pepper freshly ground

CHICKEN, MUSHROOM, AND BROWN RICE SLOW COOKER CASSEROLE ...

Chicken, mushroom, and brown rice slow cooker casserole ... image

A fabulous slow cooker meal that’s easy enough for a casual weeknight meal and tasty enough for a weekend gathering. You can keep the prep time to about 15 minutes if you brown the chicken while you prep the veggies. Then assemble the everything in the slow cooker and allow it to take care of the rest of the cooking for you. We recommend not skipping the step of browning the chicken because it adds so much more flavor to the casserole. While this recipe calls for cooking the chicken in a separate skillet, there are slow cookers on the market that have inserts that can go right from the stovetop to the cooker — and that means there’s one less pan to clean up.

Provided by WEIGHTWATCHERS.COM

Categories Dinner

Total Time 441 minutes

Prep Time 15 minutes

Cook Time 426 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 spray(s) Cooking spray
20 oz Uncooked boneless skinless chicken thigh(s) use eight 2 1/2 oz thighs
2 cup(s) Canned chicken broth reduced-sodium
0.5 pound(s) Cremini mushroom(s) sliced
1 cup(s) Uncooked leek(s) white and pale green parts only, thinly sliced, washed carefully for grit
1 cup(s) Uncooked carrot(s) thinly sliced
1 cup(s) Uncooked celery thinly sliced
0.75 cup(s) Uncooked long grain brown rice medium-grain (such as brown Arborio)
2 tsp Worcestershire sauce
1 tsp Dijon Mustard
1 tsp Dried sage
1 tsp Table salt
0.5 tsp Black pepper freshly ground

Steps:

Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside.
Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours. Yields 1 chicken thigh and about 2/3 cup rice-vegetable mixture per serving.

Nutrition Facts : Calories 61 kcal

CHICKEN AND WILD RICE CASSEROLE RECIPE | TRISHA YEAR…

Chicken and Wild Rice Casserole Recipe | Trisha Year… image

Provided by Trisha Yearwood

Categories main-dish

Total Time 1 hours 20 minutes

Cook Time 30 minutes

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben's
1 cup (2 sticks) unsalted butter, plus more for greasing dish
16 ounces fresh mushrooms, sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid)
1 small onion, chopped
1/2 cup all-purpose flour
3 cups chicken broth
3 cups half-and-half
4 cooked boneless, skinless chicken breast halves, diced
1 cup toasted slivered almonds, coarsely chopped
1/2 cup sliced pimientos
1/4 cup chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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.

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