WILD RICE CASSEROLE WITH CHICKEN RECIPES
CONTEST-WINNING CHICKEN WILD RICE CASSEROLE RECIPE: HOW TO ...
While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. —Elizabeth Tokariuk, Lethbridge, Alberta
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts : Calories 382 calories, FatContent 19g fat (8g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 878mg sodium, CarbohydrateContent 26g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 27g protein.
CHICKEN AND WILD RICE CASSEROLE RECIPE | TRISHA YEAR…
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
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.
More about "wild rice casserole with chicken recipes"
CHICKEN WILD RICE CASSEROLE WITH GRUYERE
When the temperatures plummet here in Minnesota, mealtime cravings turn immediately to comfort food.
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 20 minutes
Category main dish
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 20 minutes
Category main dish
- Cook wild rice according to package directions, until rice splits and curls into a "c" shape, exposing its chewy interior. Drain, if needed, and set aside.While the wild rice is cooking, proceed with the rest of the recipe. In a large pot over medium to medium-high heat, melt 4 tablespoons of the butter. Add the mushrooms, onion, carrots, and celery. Stir occasionally until the onions are translucent and the carrots are softened, about 10–15 minutes. Stir in the garlic and cook for 2 minutes more.Preheat oven to 375°F.Sprinkle the flour over the vegetables in the pot and stir to incorporate. Cook for 2 minutes. Then stir in the chicken broth. Bring the mixture to a gentle boil and cook for 4–5 minutes, until nicely thickened. Stir in the half-and-half and cook for another 2 or 3 minutes to thicken again. Add the soy sauce, parsley, thyme, salt, and pepper, stirring to combine. Then fold in the drained wild rice and chicken. Add the Gruyere and Parmesan, and fold to combine. Taste and adjust with additional salt and pepper, if desired.Transfer chicken wild rice mixture to a large casserole dish. Cover with a lid or piece of foil, and cook for 20–25 minutes, or until it starts to bubble. Remove casserole from oven and top with bread cubes, leaving the outer edge of the casserole exposed. Slowly drizzle a fine line of melted butter over the tops of the bread cubes, aiming to hit as many of the bread cubes as possible. Sprinkle top of buttery bread cubes evenly with the 1/4 teaspoon of kosher salt and the 1/4 cup of Parmesan. Return casserole to the oven, uncovered, and bake for an additional 15 minutes, or until bread cubes are nicely browned and the casserole is hot and bubbling. Remove from oven, sprinkle with additional fresh parsley and thyme, and serve immediately.
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CHICKEN WILD RICE CASSEROLE WITH GRUYERE
When the temperatures plummet here in Minnesota, mealtime cravings turn immediately to comfort food.
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 20 minutes
Category main dish
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 20 minutes
Category main dish
- Cook wild rice according to package directions, until rice splits and curls into a "c" shape, exposing its chewy interior. Drain, if needed, and set aside.While the wild rice is cooking, proceed with the rest of the recipe. In a large pot over medium to medium-high heat, melt 4 tablespoons of the butter. Add the mushrooms, onion, carrots, and celery. Stir occasionally until the onions are translucent and the carrots are softened, about 10–15 minutes. Stir in the garlic and cook for 2 minutes more.Preheat oven to 375°F.Sprinkle the flour over the vegetables in the pot and stir to incorporate. Cook for 2 minutes. Then stir in the chicken broth. Bring the mixture to a gentle boil and cook for 4–5 minutes, until nicely thickened. Stir in the half-and-half and cook for another 2 or 3 minutes to thicken again. Add the soy sauce, parsley, thyme, salt, and pepper, stirring to combine. Then fold in the drained wild rice and chicken. Add the Gruyere and Parmesan, and fold to combine. Taste and adjust with additional salt and pepper, if desired.Transfer chicken wild rice mixture to a large casserole dish. Cover with a lid or piece of foil, and cook for 20–25 minutes, or until it starts to bubble. Remove casserole from oven and top with bread cubes, leaving the outer edge of the casserole exposed. Slowly drizzle a fine line of melted butter over the tops of the bread cubes, aiming to hit as many of the bread cubes as possible. Sprinkle top of buttery bread cubes evenly with the 1/4 teaspoon of kosher salt and the 1/4 cup of Parmesan. Return casserole to the oven, uncovered, and bake for an additional 15 minutes, or until bread cubes are nicely browned and the casserole is hot and bubbling. Remove from oven, sprinkle with additional fresh parsley and thyme, and serve immediately.
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CHICKEN AND WILD RICE CASSEROLE RECIPE - PILLSBURY.C…
Looking for a delicious dinner recipe that’s both comforting and easy to make? This baked chicken and wild rice casserole with mushrooms has you covered. Prepped in just 20 minutes with pantry ingredients and fresh chicken, this is one hearty meal that will have everyone at the table asking for seconds.
From pillsbury.com
Reviews 4
Total Time 1 hours 50 minutes
Calories 390 per serving
From pillsbury.com
Reviews 4
Total Time 1 hours 50 minutes
Calories 390 per serving
- Bake at 350°F. for 1 hour. Uncover; bake an additional 20 to 30 minutes or until chicken is fork-tender and juices run clear. Let stand 5 minutes before serving.
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CHICKEN AND WILD RICE BAKE RECIPE: HOW TO MAKE IT
This recipe is a great example of Midwest food! Its ingredients, including the wild rice, can all be found in Minnesota. The dish is good for larger groups since the cook doesn't need to spend a lot of time in the kitchen. —Suzanne Greenslit, Merrifield, Minnesota
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 50 minutes
Category Dinner
Calories 332 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 50 minutes
Category Dinner
Calories 332 calories per serving
- In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water., Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt., Transfer to a 3-qt. or 13x9-in. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.
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CHICKEN, MUSHROOM AND WILD RICE CASSEROLE RECIPE | JEFF ...
From foodnetwork.com
Reviews 4.7
Total Time 2 hours 35 minutes
Category main-dish
Reviews 4.7
Total Time 2 hours 35 minutes
Category main-dish
- Fluff the rice with a fork and check on doneness. It should still have some chew with some grains just starting to pop open. Stir in the cranberries. Add the remaining hot broth to keep the dish brothy. Add the chicken breasts to the braiser, laying them at an angle so that most of the chicken is submerged in the rice. Shingle the lemon slices in between the chicken breasts. Cover and bake for 20 to 25 minutes. Uncover and continue to cook until the chicken registers an internal temperature of 165 degrees F, about another 10 minutes. Top with the parsley or thyme before serving.
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WILD RICE CASSEROLE RECIPE - FOOD.COM - RECIPES, FOOD ...
Goes great with roast turkey, chicken, salmon, or trout. An impressive dish to have when guests arrive. Very hearty eating.
From food.com
Reviews 5.0
Total Time 1 hours 35 minutes
Calories 197.7 per serving
From food.com
Reviews 5.0
Total Time 1 hours 35 minutes
Calories 197.7 per serving
- Garnish with toasted almonds before serving.
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BROCCOLI WILD RICE CASSEROLE RECIPE - HOW TO MAKE BROCCOLI ...
This is one of my very favorite Thanksgiving recipes from my new cookbook, and if I could eat it for breakfast right now, I could.
From thepioneerwoman.com
Reviews 4
Total Time 1 hours 35 minutes
Category Thanksgiving, comfort food, dinner, main dish, side dish
Cuisine American, Comfort Food
From thepioneerwoman.com
Reviews 4
Total Time 1 hours 35 minutes
Category Thanksgiving, comfort food, dinner, main dish, side dish
Cuisine American, Comfort Food
- Add the wild rice into a medium saucepan with 5 cups of the chicken broth. Bring it to a boil over medium high heat, then reduce the heat to low and cover the pan. Cook the rice until it has just started to break open and is slightly tender, about 35 to 40 minutes. Set it aside. Meanwhile, blanch the broccoli by throwing the florets into boiling water for 1½ to 2 minutes, until bright green and still slightly crisp. Immediately drain the broccoli and plunge it into a bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside. Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the onions and the mushrooms and cook, stirring them occasionally, for 3 to 4 minutes, or until the liquid begins to evaporate. Add the carrots and celery and cook for 3 to 4 minutes, until the vegetables are soft and the mixture begins to turn darker in color. Sprinkle the flour on the vegetables and stir to incorporate it, then cook for about a minute. Pour in the remaining 5 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Season with the salt and pepper, then taste and adjust the seasonings as needed. Add half the cooked rice to the bottom of a 3-quart baking dish, then lay on half the broccoli. (You can do one layer of each or two layers of each. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top. Continue with the rest of the sauce, totally covering the surface with vegetables. Melt the remaining 2 tablespoons of butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top. Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking for 15 minutes or until golden brown on top.
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BROCCOLI WILD RICE CASSEROLE RECIPE - HOW TO MAKE BROCCOLI ...
This is one of my very favorite Thanksgiving recipes from my new cookbook, and if I could eat it for breakfast right now, I could.
From thepioneerwoman.com
Reviews 4
Total Time 1 hours 35 minutes
Category Thanksgiving, comfort food, dinner, main dish, side dish
Cuisine American, Comfort Food
From thepioneerwoman.com
Reviews 4
Total Time 1 hours 35 minutes
Category Thanksgiving, comfort food, dinner, main dish, side dish
Cuisine American, Comfort Food
- Add the wild rice into a medium saucepan with 5 cups of the chicken broth. Bring it to a boil over medium high heat, then reduce the heat to low and cover the pan. Cook the rice until it has just started to break open and is slightly tender, about 35 to 40 minutes. Set it aside. Meanwhile, blanch the broccoli by throwing the florets into boiling water for 1½ to 2 minutes, until bright green and still slightly crisp. Immediately drain the broccoli and plunge it into a bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside. Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the onions and the mushrooms and cook, stirring them occasionally, for 3 to 4 minutes, or until the liquid begins to evaporate. Add the carrots and celery and cook for 3 to 4 minutes, until the vegetables are soft and the mixture begins to turn darker in color. Sprinkle the flour on the vegetables and stir to incorporate it, then cook for about a minute. Pour in the remaining 5 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Season with the salt and pepper, then taste and adjust the seasonings as needed. Add half the cooked rice to the bottom of a 3-quart baking dish, then lay on half the broccoli. (You can do one layer of each or two layers of each. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top. Continue with the rest of the sauce, totally covering the surface with vegetables. Melt the remaining 2 tablespoons of butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top. Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking for 15 minutes or until golden brown on top.
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From gonnawantseconds.com
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From thecookierookie.com
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From eatingwell.com
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From eatingwell.com
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