Wild Rice Supreme Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees.
• Cook rice according to package directions.
• In a very large bowl, mix rice with next 8 ingredients, stirring well to blend.
• Pour mixture into a lightly-greased 13x9-inch casserole dish.
• Sprinkle shredded cheese evenly over the top.
• Bake, uncovered, for approximately 45 minutes, until mixture is bubbly.

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.

Steps:

• Wash and steam 1 1/4 cups rice (can use rice cooker). Drain off any liquid. Add marshmallows, crushed pineapple, drained (save the juice) and cool in refrigerator. Dissolve gelatin in boiling water. Add chilled pineapple juice. Cool until slightly thickened and add to rice. Add whipped topping to make desired creaminess.

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.