CLASSIC CHICKEN AND WILD RICE HOTDISH
Provided by Amy Thielen
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.)
- Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes.
- Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.
- Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.
- Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside.
- Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes.
- Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately.
NORTH WOODS CHICKEN AND WILD RICE SOUP - OAMC
This recipe comes from the cookbook "Don't Panic - Dinner's in the Freezer" . It is really delicious. Good with crusty bread and a green salad. I must admit to using the pre-cooked bacon crumbles (about 1/2 cup) instead of cooking and crumbling the bacon. Sometimes it is just easier! Make sure it is real bacon though, not the imitation bacon bits! Enjoy.
Provided by JillAZ
Categories Grains
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan.
- Add onion and celery and saute until tender.
- Stir in flour, salt, thyme and paprika. Cook for about 1 minute until bubbly.
- Add chicken, broth, worcestershire, sherry, milk and half & half. Cook, stirring, until it thickens slightly.
- TO EAT RIGHT AWAY: Fold in rice and bacon pieces. Cook until heated through.
- Ladle into bowls and serve.
- TO FREEZE:.
- Allow to cool. Fold in rice and bacon.
- Place in a freezer bag and seal. Label and freeze.
- TO REHEAT: Thaw and heat in a saucepan until bubbly. Ladle into bowls and serve.
Nutrition Facts : Calories 490.2, Fat 36.4, SaturatedFat 16.7, Cholesterol 103.5, Sodium 837.9, Carbohydrate 18.6, Fiber 1.2, Sugar 1.4, Protein 21.3
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.
WILD RICE CHICKEN OAMC
Make and share this Wild Rice Chicken OAMC recipe from Food.com.
Provided by Loves2Teach
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook rice according to package directions. Combine rice with chopped chicken, water chestnuts, celery and onion. Put mixture in a 1 gallon freezer bag. Freeze until needed.
- To prepare for serving, thaw rice and chicken mixture, remove from bag and place in a 2 1/2 quart baking dish.
- Stir mayo and cream of mushroom soup together and spread over the top of the chicken. Mix together.
- Bake covered in a preheated 325 oven for 1 hour.
Nutrition Facts : Calories 212.1, Fat 16.2, SaturatedFat 2.7, Cholesterol 14, Sodium 664.1, Carbohydrate 15.3, Fiber 1.7, Sugar 5.1, Protein 1.8
More about "wild rice chicken oamc recipes"
CREAMY CHICKEN AND WILD RICE RECIPE
From juliasalbum.com
4.8/5 (89)Total Time 1 hr 10 minsCategory Main CourseCalories 429 per serving
- Cook wild rice + 1/4 teaspoon and 1/8 teaspoon salt in a large pot of boiling water according to the cooking instructions on the package (usually, wild rice cooks about 45 minutes, so plan accordingly).
- When wild rice is almost cooked, heat olive oil in a large skillet on medium heat. Add chopped onion and minced garlic, and cook on medium heat, stirring, until onion is translucent, about 1 minute.
- Add chopped chicken, sprinkle generously with salt, oregano, thyme, parsley, and cook on medium heat for about 5 minutes, stirring occasionally, until the chicken is cooked through.
DUMP-AND-BAKE CHICKEN WILD RICE …
From theseasonedmom.com
4.2/5 (8)Total Time 2 hrs 10 minsCategory DinnerCalories 329 per serving
- In the prepared baking dish (or in a separate bowl), whisk together uncooked rice (and the seasoning from the box), cream of mushroom soup, cream of celery soup, and water.
- Place raw chicken (skin removed) on top of rice mixture. Sprinkle the onion soup mix over the chicken.
- Cover tightly with foil and bake for at least 90 minutes (or up to 2 hours), until rice is tender and chicken reaches an internal temperature of 165 degrees F. The total cooking time will depend on the size of your chicken. I baked these extra large chicken breasts and thighs for the full 2 hours and they turned out perfectly. A meat thermometer is really the best way to tell when your chicken is done.
CHICKEN AND WILD RICE CASSEROLE RECIPE
From eatingwell.com
CREAMY CHICKEN WILD RICE SOUP | PUNCHFORK
From punchfork.com
WILD RICE STUFFED CHICKEN BREAST ON TRIVET RECIPES
From trivet.recipes
NORTH WOODS CHICKEN AND WILD RICE SOUP -OAMC – RECIPEFUEL
From recipefuel.com
MR. FOOD: CHICKEN & WILD RICE SOUP | MR. FOOD | KOAMNEWSNOW.COM
From koamnewsnow.com
WILD RICE CHICKEN OAMC RECIPE - FOOD.COM | RECIPE | RECIPES, …
From pinterest.com
WILD RICE CHICKEN OAMC RECIPES RECIPE
From food-recipe.info
#time-to-make #main-ingredient #preparation #poultry #kid-friendly #chicken #freezer #dietary #oamc-freezer-make-ahead #meat #equipment #number-of-servings #4-hours-or-less
You'll also love