CHICKEN AND WILD RICE CASSEROLE RECIPE | ALLRECIPES
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 Chicken Breasts
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 2 hours 0 minutes
Yield 10 servings
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, CarbohydrateContent 33.7 g, CholesterolContent 87.7 mg, FatContent 10.3 g, FiberContent 2 g, ProteinContent 33.8 g, SaturatedFatContent 4.4 g, SodiumContent 1325.8 mg, SugarContent 3.3 g
CREAM OF CHICKEN WITH WILD RICE SOUP RECIPE | ALLRECIPES
This makes a lovely chicken and wild rice soup.
Provided by Thomas
Categories Cream of Chicken Soup
Total Time 2 hours 15 minutes
Prep Time 20 minutes
Cook Time 1 hours 55 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
- In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
- In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
- Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
- Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.
Nutrition Facts : Calories 571.6 calories, CarbohydrateContent 38.1 g, CholesterolContent 84.5 mg, FatContent 29.6 g, FiberContent 2.7 g, ProteinContent 33.6 g, SaturatedFatContent 7.4 g, SodiumContent 431.7 mg, SugarContent 8 g
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