Casserole Of Chicken Or Turkey Rice And Mushrooms Recipes

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CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE



Creamy Chicken and Mushroom Rice Casserole image

Gravy, chicken soup and sour cream make this rich and hearty dish one you'll want to curl up with. Be prepared to make it often, as it fills 'em up fast and tastes fantastic! -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 9 servings.

Number Of Ingredients 13

3 cups cubed cooked chicken
2-2/3 cups chicken gravy
2 cups uncooked instant rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1 can (8 ounces) mushroom stems and pieces, drained
1 medium onion, chopped
2/3 cup chopped celery
2/3 cup water
1/4 cup chopped pitted green olives
1/4 cup chopped ripe olives
2 teaspoons dried parsley flakes
1/8 teaspoon pepper

Steps:

  • Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.

Nutrition Facts : Calories 305 calories, Fat 12g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

TURKEY RICE CASSEROLE



Turkey Rice Casserole image

The recipe for this creamy and comforting casserole came from my aunt as a way to use leftover turkey. I love it so much, however, that I don't wait for leftovers to make it. The green chilies provide the memorable flavor. -Tamy Baker, Kearney, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1 medium onion, chopped
1 celery rib, chopped
2 tablespoons butter
2 cups whole milk
1-1/4 cups uncooked instant rice
2 cups diced cooked turkey
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup seasoned stuffing cubes
1 can (4 ounces) chopped green chilies, drained
1 cup shredded cheddar cheese, divided

Steps:

  • In a 2-qt. microwave-safe dish, combine the onion, celery and butter. Cover and microwave on high for 1-1/2 to 3 minutes or until butter is melted. Stir in milk. Cover and cook on high for 3-5 minutes or until milk is steaming (do not boil). Stir in rice. Cover and let stand for 2 minutes., Add the turkey, soup, stuffing cubes, chilies and 1/2 cup cheese. Cover and microwave on high for 3-6 minutes or until heated through, stirring once. Sprinkle with remaining cheese. Cover and let stand for 5 minutes.

Nutrition Facts : Calories 294 calories, Fat 13g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 586mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

EASY CHICKEN-MUSHROOM AND RICE CASSEROLE



Easy Chicken-Mushroom and Rice Casserole image

This is so easy to put together just mix all ingredients then bake, it's a great recipe to use leftover chicken or even turkey, you can either top the casserole with crushed cornflakes or sprinkle shredded cheese on the last 5 minutes of baking. Prep time does not include cooking the rice of chicken.

Provided by Kittencalrecipezazz

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 cups cooked rice
2 1/2 cups cooked chicken
2 (10 ounce) cans cream of mushroom soup
1 (8 ounce) can sliced water chestnuts, drained
1 1/2 cups canned mushrooms, drained
2 small celery ribs, finely chopped
3/4 cup mayonnaise
1/4 cup grated parmesan cheese (or to taste)
1 small onion, finely chopped
1 tablespoon lemon juice
salt and pepper
1 pinch cayenne (optional or to taste)
1/3 cup grated parmesan cheese (or to taste)
shredded cheddar cheese (or use crushed cornflakes)

Steps:

  • Set oven to 350 degrees.
  • Butter a 13 x 9-inch baking dish.
  • In a large bowl stir all ingredients together (except the shredded cheese or cornflake crumbs) mix well to combine, then season with salt and black pepper and a pinch of cayenne pepper (if using).
  • Transfer to the prepared baking dish.
  • Sprinkle with about 1/3 cup Parmesan cheese then cornflake crumbs.
  • Bake for about 25-30 minutes or until hot and bubbly (if topping with shredded cheese, add on the last 5 minutes of baking).

LEFTOVER CHICKEN OR TURKEY RICE CASSEROLE



Leftover Chicken or Turkey Rice Casserole image

I had a look at some of the other recipes like this on Recipezaar but mine is a little different so here it is. Occasionally we will have a roast turkey as a treat and this is what I make with the leftovers. I haven't made it with chicken yet but I'm sure it is just as tasty as with the turkey. It is also kid friendly, my 17 month old daughter will eat this no problem. (Cooking time includes 10 mins approx for cooking of rice)

Provided by Mandy

Categories     Rice

Time 58m

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
1 small onion, diced
1 garlic clove, minced
1 red capsicum, chopped (bell pepper)
1 cup canned corn kernel
1 cup chicken stock
1 1/2 teaspoons dried thyme
2 cups cooked rice
1/4 cup sour cream
1 -2 tablespoon mustard (any is fine, choose your favourite)
1 cup cooked chicken or 1 cup cooked turkey, diced
1/2 cup tasty cheese, shredded
2 tablespoons parsley, chopped
black pepper

Steps:

  • Pre-heat oven to 180C and spray a casserole dish with nonstick cooking spray.
  • Heat oil in a frypan and add garlic and onion, saute for 3 minutes.
  • Add the capsicum, corn, 1/4 cup stock, thyme and pepper, cook until capsicum softens, approx 3 minutes.
  • Stir in the remaining stock, rice, sour cream and mustard. Add the chicken and remove from heat.
  • Stir in 1/3 of the cheese and parsley until well combined.
  • Transfer mix to the prepared casserole dish and sprinkle with the remaining cheese.
  • Cook for approx 20-25 mins until the casserole is heated through and the cheese has melted.

Nutrition Facts : Calories 370.3, Fat 14.5, SaturatedFat 6.4, Cholesterol 52.9, Sodium 404.4, Carbohydrate 41.3, Fiber 2.4, Sugar 4.6, Protein 18.8

HEARTY TURKEY AND MUSHROOM CASSEROLE



Hearty Turkey and Mushroom Casserole image

Got Leftovers? Try this recipe for your turkey leftovers and no one would ever suspect they are eating leftover turkey. This recipe brought to you compliments of Ladies Home Journal.

Provided by Bev I Am

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 cup chopped onion
1 tablespoon chopped garlic
1 cup long grain brown rice
1 (14 ounce) can chicken broth
1/4 cup water
1/4 teaspoon dried sage
4 teaspoons butter or 4 teaspoons margarine
1 lb shiitake mushrooms, stems removed or 1 lb white button mushrooms, sliced
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 cups diced cooked turkey (3/4 lb.)
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup dry white wine
1/4 cup chopped fresh parsley

Steps:

  • Heat oil in a medium saucepan over medium heat.
  • Add onions and cook 5 minutes, until softened.
  • Add garlic and cook 1 minute.
  • Stir in rice.
  • Slowly add chicken broth, water and sage.
  • Bring mixture to a boil.
  • Reduce heat to low; cover and simmer 40 minutes.
  • Meanwhile, melt 1 tablespoon (3 tsp) of the butter in large nonstick skillet over medium-high heat.
  • Add mushrooms and cook until tender and liquid has evaporated, 10 minutes.
  • Stir in salt and pepper.
  • Heat oven to 400 degree F.
  • Grease bottom of shallow 2-quart baking dish with remaining 1 teaspoon butter.
  • Spoon rice into dish and top evenly with turkey.
  • Spoon mushrooms over turkey.
  • Whisk together soup and wine in bowl; pour over top of mushrooms.
  • Bake casserole until sauce is hot, 25 to 30 minutes.
  • (If top becomes too dark, cover loosely with foil during last 15 minutes of baking.) Sprinkle top with parsley.
  • Makes 6 servings.

CASSEROLE OF CHICKEN (OR TURKEY), RICE, AND MUSHROOMS



Casserole of Chicken (Or Turkey), Rice, and Mushrooms image

Make and share this Casserole of Chicken (Or Turkey), Rice, and Mushrooms recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons unsalted butter or 3 tablespoons vegetable oil
8 ounces baby bella mushrooms or 8 ounces white mushrooms, trimmed, wiped clean, and thinly sliced
1/4 cup dry white wine or 1/4 cup vermouth
1 large yellow onion, coarsely chopped
1/4 cup unsifted all-purpose flour
1/2 teaspoon salt, to taste
1/2 teaspoon fresh ground black pepper, to taste
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon rubbed sage
2 cups chicken broth
1 cup half-and-half
1 1/2 cups converted rice, cooked according to package directions
3 cups diced cooked chicken or 3 cups turkey
1/2 cup coarsely chopped pecans

Steps:

  • Preheat oven to 375°.
  • Lightly butter a 2 1/2 quart casserole; set aside.
  • Melt 1 tbs butter in a large heavy skillet over medium heat, add mushrooms, and cook, stirring often, 8-10 minutes until juices evaporate.
  • With slotted spoon, transfer mushrooms to a small bowl; add wine, toss lightly, and set aside.
  • Add remaining butter to skillet and stir-fry onion 6-8 minutes until lightly browned.
  • Blend in flour, salt, pepper, thyme, and sage, and when smooth, add broth gradually, stirring briskly to incorporate flour.
  • Mix in half-and-half and cook, stirring constantly, 3-5 minutes until mixture boils and thickens.
  • Taste for salt and pepper and adjust as needed.
  • Return mushrooms to skillet along with any wine in bowl, then mix in cooked rice and diced chicken.
  • Transfer to casserole, spreading to edge, and top with pecans.
  • Slide onto middle oven rack and bake, uncovered about 25 minutes until bubbling and lightly browned.
  • Serve hot with baby green peas, butter beans, or asparagus or broccoli.

Nutrition Facts : Calories 515, Fat 22.7, SaturatedFat 8.7, Cholesterol 82.7, Sodium 518.5, Carbohydrate 48.9, Fiber 2.8, Sugar 2.9, Protein 26.4

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