Chicken And Wild Rice Casserole W Crunchy Topping Recipes

CHICKEN AND WILD RICE CASSEROLE

Chicken and Wild Rice Casserole image

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

Ingredients

3 pounds bone-in chicken breast halves, with skin
1 cup water
1 cup dry white wine
1 ½ teaspoons salt
1 teaspoon curry powder
1 onion, sliced
1 cup chopped celery
2 (6 ounce) packages long grain and wild rice mix
1 (16 ounce) can sliced mushrooms, drained
1 cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup

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

CONTEST-WINNING CHICKEN WILD RICE CASSEROLE

Contest-Winning Chicken Wild Rice Casserole image

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

Ingredients

1 small onion, chopped
1/3 cup butter
1/3 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 cup half-and-half cream
4 cups cubed cooked chicken
4 cups cooked wild rice
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 jar (4 ounces) diced pimientos, drained
1 tablespoon minced fresh parsley
1/3 cup slivered almonds

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.

CHICKEN AND WILD RICE CASSEROLE W/ CRUNCHY TOPPING

Chicken and Wild Rice Casserole W/ Crunchy Topping image

This recipe has been passed around so much between family and friends because everybody loves it! All comforting ingredients in a familiar dish, but with the added twist of the crunchy topping and almonds. This is my go-to dish when I need to take food to a family. I hope your family will enjoy it too!

Provided by Tracy3906

Categories One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 -3 chicken breasts, diced (1 1/2 to 2 cups)
110 1/2 ounces cream of chicken soup
1 (4 ounce) box long grain and wild rice blend (I use Rice A Roni)
3/4 cup mayonnaise
1 cup chopped celery
1 cup Special K cereal
4 tablespoons chopped onions
3 tablespoons melted butter
1/4 cup slivered almonds

Steps:

Cook chicken breast, cool and dice. Reserve stock.
Cook rice according to package directions, using chicken stock in place of water.
Sauté celery and onion.
Combine chicken, rice, celery and onion. Add undiluted chicken soup and mayo.
Put in 7 ½ x 11 inch baking dish. Mix melted butter and Special K. Sprinkle over top along with almonds.
Bake at 325 degrees for 45 minutes to 1 hour. Enjoy!

Nutrition Facts : Calories 764.1, Fat 52.6, SaturatedFat 14.9, Cholesterol 95.6, Sodium 3751.2, Carbohydrate 50.1, Fiber 1, Sugar 6.2, Protein 25.1

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