MUSHROOM CHICKEN WITH WILD RICE
Fix chicken dinner in a snap with this simple recipe. It warms you up, head to toe. -Cindy Cothern, Nampa, Idaho
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Spread rice in a greased 13x9-in. baking dish. Place chicken over rice., In a small bowl, whisk soup, sour cream, water and sherry until blended; stir in mushrooms. Pour over chicken. Bake, covered, 30 minutes., Sprinkle cheese over top. Bake, uncovered, 5-10 minutes longer or until light golden brown and a thermometer inserted in chicken reads 165°.
Nutrition Facts : Calories 403 calories, Fat 16g fat (7g saturated fat), Cholesterol 97mg cholesterol, Sodium 1079mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.
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.
CHICKEN WITH WILD MUSHROOMS
Steps:
- Preheat the oven to 325 degrees.
- Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
- Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
- Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.
WILD RICE WITH MUSHROOMS
Steps:
- Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
- While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
- When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.
CREAMY CHICKEN WILD RICE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, salt, pepper, garlic powder, dried thyme, dried parsley, butter, carrots, yellow onion, celery, cremini mushroom, garlic, wild rice, chicken broth, grated parmesan cheese, heavy cream, fresh thyme, sour cream, fresh parsley
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large bowl, combine the chicken thighs with the salt, pepper, garlic powder, dried thyme, dried parsley, and olive oil. Toss until well coated.
- In a Dutch oven over medium-high heat, add the chicken and cook until it's golden brown on one side, then flip, and cook the other side, about10 minutes total. Remove the chicken and set aside.
- To the pan, add the butter, carrots, onions, celery, mushrooms, and garlic. Season with salt and pepper, stir, and cook until the veggies are soft. Scoop out and set aside.
- Add the wild rice and the chicken broth to the pot. Bring to a boil, reduce to a simmer, and cook the rice for 45 minutes, or until tender.
- Once the rice is cooked, stir in the Parmesan, vegetables, heavy cream, and fresh thyme. Bring to a boil. Stir in the sour cream.
- Add the chicken back to the pan.
- Serve the chicken over the rice and garnish with grated Parmesan and fresh parsley.
- Enjoy!
MUSHROOM WILD RICE
This is one of my favorite recipes from my mother. With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house. -Bob Malchow, Monon, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 3h5m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until rice is tender, 3-4 hours.
Nutrition Facts : Calories 192 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 437mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
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.
PARMESAN CHICKEN WITH MUSHROOM WILD RICE
In our house, we call this dish "OMG Chicken!" Frozen veggies and rice make this hearty meal-in-one both quick and delicious, and we love the easy prep and cleanup! -Wendy Gorton, Oak Harbor, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Saute mushrooms in oil in a large skillet until tender. Meanwhile, combine the cheese, mayonnaise and Italian seasoning in small bowl; set aside., Place frozen rice mixture in a greased 13-in. x 9-in. baking dish; sprinkle with salt and pepper. Top with mushrooms and chicken. Spread cheese mixture over chicken., Bake, uncovered, at 325° for 45-50 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 429 calories, Fat 26g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 391mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g 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, MUSHROOM AND WILD RICE BAKE
This hearty casserole recipe has it all - chicken, mushrooms, wild rice and Progresso® broth baked into a delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice as directed on package, using broth for liquid. Let stand 5 minutes.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook mushrooms and onion in oil 5 minutes, stirring occasionally, until onion is tender. Stir in soup, milk, sour cream and thyme until blended. Stir in chicken and cooked rice. Spoon mixture into baking dish. Sprinkle with almonds.
- Bake uncovered 30 minutes or until hot and bubbly.
Nutrition Facts : Calories 416, Carbohydrate 34 g, Fat 3, Fiber 3 g, Protein 31 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1069 mg
CHICKEN, MUSHROOM AND WILD RICE CASSEROLE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Heat the broth in a medium saucepan until simmering.
- Melt the butter in an oven-safe braiser (or large cast-iron skillet with a lid or 4-quart saute pan with a lid) over medium-high heat. Add the shallots and mushrooms, tossing to coat in the butter, and cook, stirring once or twice, until golden, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sherry, allowing the pan to deglaze. Add the rice and allow it to toast and soak in the flavors of the pan. Add about 4 cups of the hot broth to the pan. Add the thyme and bay leaf. Cover the braiser and place it in the oven to bake until the rice is almost cooked, 1 hour to 1 hour and 15 minutes.
- Meanwhile, in a small bowl, mix together the coriander, salt and pepper. Brush the chicken with the olive oil, then dust all over with the seasoning. Set aside.
- 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.
WILD RICE MUSHROOM CHICKEN
I use a wild rice mix to put a tasty spin on a traditional chicken and rice bake. It's simple and delicious with leftover chicken or turkey. -Jacqueline Graves, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 5
Steps:
- Prepare rice according to package directions. Meanwhile, in a large skillet, cook chicken in 3 tablespoons butter for 6-8 minutes on each side or until browned and a thermometer reads 170°. Remove chicken and keep warm., Add remaining butter to pan drippings; saute red pepper until tender. Stir in mushrooms; heat through. Add to rice. Serve 4 chicken breasts with half of the rice mixture. , Place remaining chicken in a greased 11x7-in. baking dish; top with remaining rice mixture. Cool. Cover and freeze for up to 3 months., To use frozen casserole: Thaw in the refrigerator. Cover and bake at 350° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 319 calories, Fat 11g fat (6g saturated fat), Cholesterol 109mg cholesterol, Sodium 504mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein.
CHICKEN, MUSHROOMS AND RICE
Steps:
- Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
- Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
- Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
- Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.
DELIGHTFUL CHICKEN, MUSHROOM, AND WILD RICE CASSEROLE
This casserole is heavenly! It has the most wonderful flavor! This one is best if you cook the chicken, rather than buy pre-cooked chicken or use leftovers, because you cook the rice in the broth, which is the secret to the delicious flavor. I got this recipe off of another site and everyone that I have served it to just loves it!
Provided by Helping Hands
Categories Chicken Breast
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix water, onion, celery, wine, salt, and curry powder in large saucepan.
- Add chicken breasts.
- Cover and bring to a boil.
- Turn down heat and simmer for one hour.
- Remove from heat and strain.
- Reserve broth.
- Place chicken in fridge to cool.
- Cut chicken into bite-size pieces.
- Prepare the rice according to package directions, replacing water with reserved broth.
- Preheat oven to 350 degrees.
- Mix chicken, mushrooms, and rice in bowl.
- Blend in soup and sour cream.
- Mix well.
- Lightly grease or spray a 9 x 13 baking dish.
- Spoon mixture into dish.
- Cook for one hour.
- NOTE: If mixture is chilled before cooking, allow to stand at room temp for 30 mins before baking.
CHICKEN MUSHROOM AND WILD RICE CASSEROLE
Make and share this Chicken Mushroom and Wild Rice Casserole recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter over medium heat; sauté onion, carrot, celery, and garlic in butter with curry powder until vegetables are tender (3-5 minutes).
- Add the water, chicken, pepper, and poultry seasoning; bring to a boil.
- Reduce heat to low, and simmer, covered, until chicken is tender (40 minutes).
- Preheat oven to 350°F.
- Remove the chicken and vegetables to a lightly greased 2-quart casserole or baking pan, and cook rice according to package directions in the broth remaining in the skillet (subbing broth for the water called for in the package directions; you'll need to add a cup or so of broth or water to get to the amount listed) (25 minutes).
- In another skillet, melt butter, and sauté mushrooms and artichokes until tender (10 minutes).
- Combine rice, mushroom/artichoke mixture, sour cream, soup, and salt with chicken/veg mixture in casserole.
- Bake, covered, for 20-25 minutes.
Nutrition Facts : Calories 465, Fat 20.1, SaturatedFat 10.9, Cholesterol 103, Sodium 849.5, Carbohydrate 36.5, Fiber 6, Sugar 3.2, Protein 36.4
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- Combine water and rice in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until tender, 35 to 40 minutes. Drain.
- Meanwhile, place chicken in a large skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board and let cool.
- Heat oil in a Dutch oven or large high-sided skillet over medium heat. Add leeks and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 12 to 14 minutes. Add sherry, increase heat to high and cook until most of the liquid has evaporated, 5 to 7 minutes. Sprinkle the vegetables with flour and stir to coat. Add milk; bring to a simmer and cook for 1 minute, stirring. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from the heat.
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