CHICKEN RICE CASSEROLE OVEN RECIPES

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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

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.

CHICKEN AND RICE CASSEROLE RECIPE: HOW TO MAKE IT



Chicken and Rice Casserole Recipe: How to Make It image

Everyone loves this dish—I consider it the best chicken and rice casserole recipe because it's a tasty combination of hearty and crunchy ingredients mixed in a creamy sauce. It's a time-tested classic. —Myrtle Matthews, Marietta, Georgia

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 12 servings.

Number Of Ingredients 14

4 cups cooked white rice or a combination of wild and white rice
4 cups diced cooked chicken
1/2 cup slivered almonds
1 small onion, chopped
1 can (8 ounces) sliced water chestnuts, drained
1 package (10 ounces) frozen peas, thawed
3/4 cup chopped celery
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon salt
2 cups crushed potato chips
Paprika

Steps:

  • Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first 7 ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt. Pour over chicken mixture and toss to coat., Sprinkle with potato chips and paprika. Bake until heated through, about 1 hour.

Nutrition Facts : Calories 439 calories, FatContent 26g fat (5g saturated fat), CholesterolContent 51mg cholesterol, SodiumContent 804mg sodium, CarbohydrateContent 31g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 19g protein.

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