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 CASSEROLE
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 Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h30m
Yield 10
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, Carbohydrate 33.7 g, Cholesterol 87.7 mg, Fat 10.3 g, Fiber 2 g, Protein 33.8 g, SaturatedFat 4.4 g, Sodium 1325.8 mg, Sugar 3.3 g
CHICKEN WILD RICE HOTDISH
Provided by Molly Yeh
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- In a medium saucepan, combine the wild rice, 1/4 teaspoon salt and 2 cups water and bring to a boil over high heat. Reduce the heat to a simmer, cover and cook until al dente, about 30 minutes. Drain the rice and set it aside.
- In a large pot, melt the butter over medium-high heat. Add the carrots, celery, onion and a pinch of salt and cook until the vegetables are softened, 12 to 15 minutes. Stir in the flour and cook for 1 minute. Mix together the chicken stock and cream in a measuring cup. Add a third of the stock mixture to the pot and cook until thickened slightly, 3 to 4 minutes. Stir in another third of the mixture and cook another minute or two. Add the remaining third and cook until thickened, 3 to 4 minutes. The soup should coat the back of a spoon. Add the rosemary, black pepper and salt to taste. Taste and adjust the seasoning as desired.
- Mix the butter crackers and olive oil in a bowl. Set aside.
- In a 9-by-13-inch casserole dish, spread a third of the soup on the bottom of the dish. Spread half of the rice on top of the soup and follow with half of the shredded chicken spread across the rice. Repeat the layers, then top with the remaining third of the soup mixture. Top with the butter cracker mixture. Bake until bubbly, about 45 minutes. If the cracker topping is getting too browned, cover with foil.
- Garnish with chopped parsley and serve with ketchup on the side!
CHICKEN AND POTATO CASSEROLE
This is a chicken and potato casserole recipe I made up and may still need tweaking. It only takes a few ingredients and is super easy to make.
Provided by kimw37
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
- Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 32.6 g, Cholesterol 57 mg, Fat 17.7 g, Fiber 3.4 g, Protein 18 g, SaturatedFat 8.1 g, Sodium 741.3 mg, Sugar 3.5 g
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CHICKEN AND WILD RICE CASSEROLE
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- Meanwhile, preheat oven to 350 degrees F. In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.
- Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through. Makes 4 servings.
CLASSIC CHICKEN AND WILD RICE HOTDISH
From midwestliving.com
5/5 (2)Calories 456 per servingTotal Time 1 hr 55 mins
- In a small saucepan, bring the rice, the water, a pinch of salt and the bay leaf to boiling. Reduce heat to low; simmer, covered, about 25 minutes, or until the rice is tender. (Drain off any remaining cooking liquid.)
- Meanwhile, melt butter in a large, deep skillet over medium heat. Add the leek and celery; season with salt and pepper. Cook until tender, about 10 minutes.
- Sprinkle flour over vegetables in pan; stir until well combined. Add milk and bring mixture to a simmer, whisking to prevent any lumps. Add the cream, stock, thyme, nutmeg, and salt and pepper to taste. Simmer over low heat about 5 minutes. Add the cooked chicken, wild rice (minus the bay leaf ) and half of the cheese, stirring until cheese melts.
- Pour the mixture into a buttered 3-quart baking dish. Top with remaining cheese. Bake at 375° for 25 minutes.
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