CONTEST-WINNING CHICKEN WILD RICE CASSEROLE
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
Time 50m
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, Fat 19g fat (8g saturated fat), Cholesterol 98mg cholesterol, Sodium 878mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.
CHICKEN AND WILD RICE SUPREME
This family favorite is something I often make as a "carry-in dinner" for someone who has just come home from the hospital after surgery, or for new parents after coming home from the hospital with a new baby. It's delicious comfort food that I like to serve with a green vegetable (or lemon basil buttered carrots - another recipe...
Provided by Dawn Bruestle
Categories Casseroles
Time 1h
Number Of Ingredients 10
Steps:
- 1. Prepare rice according to package directions.
- 2. Melt butter in a heavy saucepan; add onion and cook until transparent. Blend in flour and cook for 1 minute. Gradually add half and half and chicken broth; cook, stirring constantly until thickened. Stir in salt and pepper.
- 3. Combine cooked rice, chicken, and cream sauce. Add parsley. Spoon mixture into a lightly greased 2-quart casserole. Bake at 425 degrees for 30 minutes or until hot and bubbly.
CHICKEN WILD RICE CASSEROLE SUPREME
While this may appear to be just another carbon copy wild rice recipe, there is one key difference...you don't have to cook your chicken ahead of time! Good enough for company or a potluck, but really very simple and total comfort food. It was a big hit in our family and will be a keeper for sure! The base recipe was a Silver award winner from Yankee Magazine recipe contest submitted by Glenna Anderson Muse, with a lot of changes.
Provided by terirose22
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Prepare the rice according to the package directions.
- Place the cut up chicken breasts in the bottom of a greased 13x9-inch casserole dish.
- Combine the rice with all of the remaining ingredients (except the cheese).
- Spoon the rice mixture around the chicken breasts.
- Sprinkle the cheese on the chicken and rice.
- Cover and bake for 30 minutes.
- Remove the cover and cook 15 minutes more, or until the cheese is brown and bubbly and the chicken is cooked through.
Nutrition Facts : Calories 643.5, Fat 34.3, SaturatedFat 10.8, Cholesterol 85.5, Sodium 965.2, Carbohydrate 55, Fiber 6.5, Sugar 10.2, Protein 31.5
CHICKEN AND WILD RICE CASSEROLE SUPREME
Make and share this Chicken and Wild Rice Casserole Supreme recipe from Food.com.
Provided by BecR2400
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Cook rice according to package directions, adding the chopped onion in to the pot during the last few minutes of cooking time.
- In a buttered 13 x 9 inch baking dish, stir together the rice & onion mixture, the chicken, mushrooms, chestnuts, soup, beans, pimiento, pepper, parsley, lemon juice, mayonnaise, and sliced almonds.
- Spoon the topping mixture evenly over the casserole.
- Bake uncovered at 350 degrees for 35 to 45 minutes, until hot and bubbly.
- Note: Also good using 1 1/2 cups shredded sharp cheddar cheese as a topping (in place of the stuffing mixture), add the cheese during the last 15 minutes of baking.
Nutrition Facts : Calories 355.7, Fat 23.9, SaturatedFat 9.8, Cholesterol 82.6, Sodium 783.8, Carbohydrate 18, Fiber 4.7, Sugar 4.2, Protein 19.4
CHICKEN AND WILD RICE CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
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.
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