Cheesy Chicken And Wild Rice Casserole Recipes

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice as directed on package, using 2 tablespoons of the butter and 1/4 teaspoon of the salt.
• Meanwhile, in 12-inch skillet, melt remaining 1/4 cup butter over medium-high heat. Cook mushrooms, leek and garlic in butter 3 minutes, stirring occasionally, until tender. Reduce heat to medium. Stir in flour. Gradually add milk; heat to boiling. Cook 5 minutes, stirring constantly, until thickened. Remove from heat; stir in 1/2 cup of the cheese.
• In large bowl, mix cooked rice, milk mixture, chicken, broth, pepper and remaining 1/2 teaspoon salt until blended. Spoon into baking dish. Sprinkle with almonds and remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes or until thoroughly heated and cheese is melted.

Steps:

• Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve and enjoy.

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.

Steps:

• Boil Chicken breasts (they should be at least half way cooked, but do not need to be completely done).
• preheat oven to 350 Degrees.
• Soften cream cheese in a large microwavable mixing bowl for around 15-30 seconds in the microwave, depending on your wattage. when soft, mix the cream of chicken soup, mayonnaise, cheese, garlic powder, onion powder, and pepper until smooth.
• CUT the uncooked strips of bacon into small 1/4 inch squares ( I use my cooking shears, it goes much faster than using a knife) Add the bacon pieces to the soup mixture and stir in well.
• CUT or tear the boiled chicken breasts into bite sized pieces and place in a 9x11 glass baking dish, or a glass dish of similar size (with at least 2 inches depth) Its ok if you need to do more than one layer of chicken.
• Pour the soup mixture over the chicken and smooth until even.
• Bake at 350 for about 30 minuets or until top is bubbly and cheese is melted.
• Begin cooking your Wild Rice once the casserole is in the oven (PLEASE NOTE: Cook times and water measurements will vary depending on your altitude and the type of rice you buy, be sure to consult the package for proper measurements and instructions) Rice may take between 20 and 30 minuets to cook.
• Serve over wild rice and enjoy!

Steps:

• Cook rice mix according to package directions.
• Saute onion seasoning blend in butter in skillet until tender.
• Combine all ingredients and bake (uncovered) in 1-1/2-quart casserole at 350 degrees F until hot throughout, 30-40 minutes.

Steps:

• Heat oven to 325°F. Lightly grease quiche dish, 9x1 1/2 inches.
• Mix mushrooms, onion, rice and water in 3-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until rice is tender. Stir in broccoli and cottage cheese. Stir in remaining ingredients except 1/4 cup Cheddar cheese. Spoon into quiche dish.
• Bake uncovered 40 minutes. Sprinkle with 1/4 cup Cheddar cheese. Bake 10 to 15 minutes or until center is hot. Let stand 5 minutes before cutting.