Chicken And Wild Rice Casserole Recipes

CHICKEN AND WILD RICE CASSEROLE

Chicken and Wild Rice Casserole image

Provided by Trisha Yearwood

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben's
1 cup (2 sticks) unsalted butter, plus more for greasing dish
16 ounces fresh mushrooms, sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid)
1 small onion, chopped
1/2 cup all-purpose flour
3 cups chicken broth
3 cups half-and-half
4 cooked boneless, skinless chicken breast halves, diced
1 cup toasted slivered almonds, coarsely chopped
1/2 cup sliced pimientos
1/4 cup chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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.

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

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

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