Casserole Of Chicken Or Turkey Rice And Mushrooms Recipes

CREAMY TURKEY CASSEROLE

Steps:

• Heat oven to 375°F. Combine topping ingredients and set aside.
• Cook pasta al dente according to package directions.
• Cook onion, mushrooms, and garlic in butter until tender, about 5 minutes.
• In a large bowl combine soup, mushroom mixture, milk, seasonings, and ½ of the cheese. Fold in turkey and pasta.
• Spread into a 9x13 casserole dish, top with remaining cheese, and sprinkle with topping.
• Bake 30-35 minutes or until hot and bubbly.

TURKEY RICE CASSEROLE

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.

CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE

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.

EASY CHICKEN-MUSHROOM AND RICE CASSEROLE

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

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.

WILD RICE AND TURKEY CASSEROLE

Steps:

• Heat oven to 350°F. Mix all ingredients, including seasoning packet from rice mix, in ungreased 2-quart casserole.
• Cover and bake 45 to 50 minutes or until rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed.

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

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.