CLASSIC CHICKEN AND WILD RICE HOTDISH
Provided by Amy Thielen
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.)
- Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes.
- Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.
- Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.
- Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside.
- Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes.
- Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately.
CHICKEN WILD RICE HOTDISH
Provided by Molly Yeh
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- In a medium saucepan, combine the wild rice, 1/4 teaspoon salt and 2 cups water and bring to a boil over high heat. Reduce the heat to a simmer, cover and cook until al dente, about 30 minutes. Drain the rice and set it aside.
- In a large pot, melt the butter over medium-high heat. Add the carrots, celery, onion and a pinch of salt and cook until the vegetables are softened, 12 to 15 minutes. Stir in the flour and cook for 1 minute. Mix together the chicken stock and cream in a measuring cup. Add a third of the stock mixture to the pot and cook until thickened slightly, 3 to 4 minutes. Stir in another third of the mixture and cook another minute or two. Add the remaining third and cook until thickened, 3 to 4 minutes. The soup should coat the back of a spoon. Add the rosemary, black pepper and salt to taste. Taste and adjust the seasoning as desired.
- Mix the butter crackers and olive oil in a bowl. Set aside.
- In a 9-by-13-inch casserole dish, spread a third of the soup on the bottom of the dish. Spread half of the rice on top of the soup and follow with half of the shredded chicken spread across the rice. Repeat the layers, then top with the remaining third of the soup mixture. Top with the butter cracker mixture. Bake until bubbly, about 45 minutes. If the cracker topping is getting too browned, cover with foil.
- Garnish with chopped parsley and serve with ketchup on the side!
CHICKEN WILD RICE HOT DISH
mmmmmmm it's one of those comfort foods! Just me throwing things together! Started with my homemade cream of mushroom soup. I will link that recipe when I'm finished here, if you want to use that verses canned soup. I hope you enjoy this creation. I'll tell ya secret...I think its even better the next day ;)
Provided by Wendy Rusch
Categories Rice Sides
Number Of Ingredients 6
Steps:
- 1. Prepare the homemade cream of mushroom soup. OR Whisk together the canned soup with 3/4 soup can of milk very well. Set aside.
- 2. Spray a 9x13 pan, dump the beans into the pan, sprinkle lightly with sea salt and pepper, if desired. Scatter prepared chicken over the green beans, then sprinkle 1/2-1c cheese over the chicken, combine the two rices and spoon over the cheese, then pour soup over rice, sprinkle remaining cheese over top. It will seem very soupy, it will come together very nicely. :) Just look at my photo :o) Cover with foil and bake at 350 for 30 minutes, remove foil and bake another 10-15 min.
CHICKEN RICE HOT DISH
Make and share this Chicken Rice Hot Dish recipe from Food.com.
Provided by chelele
Categories One Dish Meal
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken in 9x11 pan, then top with broth, rice and peas.
- Bake at 350°F for 2.5 hours or till chicken is done.
Nutrition Facts : Calories 551.8, Fat 2.8, SaturatedFat 0.7, Cholesterol 68.4, Sodium 416.8, Carbohydrate 88, Fiber 4.5, Sugar 4.3, Protein 39.2
CHICKEN 'N' RICE HOT DISH
"This is one of those lovely, simple dishes that needs only a salad and some bread to make a complete meal," says Faye Labatt of Minneapolis, Minnesota. "It gets rave reviews whenever I serve it."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Combine rice and water; transfer to an 11x7-in. baking dish coated with cooking spray. Top with spinach. , In a nonstick saucepan coated with cooking spray, melt butter. Stir in the flour, curry, salt, pepper and garlic powder until blended. Gradually whisk in broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; whisk in mayonnaise until blended. Pour half of the sauce over spinach. Top with chicken and remaining sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until heated through and rice is tender.
Nutrition Facts : Calories 325 calories, Fat 13g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 659mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
CHICKEN RICE HOT DISH
"My mother used to make this comforting main dish to serve to a group," recalls Laurie Hobart of Wisconsin Rapids, Wisconsin. "When she became widowed, she converted the recipe to serve just herself. I often fix this simple stovetop supper when I'm eating alone."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 1 serving.
Number Of Ingredients 10
Steps:
- In a small saucepan, saute celery and onion in butter. Add broth, carrot, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Stir in chicken and parsley. Cover and simmer 5-10 minutes longer or until the rice and vegetable are tender.
Nutrition Facts : Calories 618 calories, Fat 29g fat (16g saturated fat), Cholesterol 124mg cholesterol, Sodium 1865mg sodium, Carbohydrate 60g carbohydrate (8g sugars, Fiber 4g fiber), Protein 28g protein.
EASY CHICKEN AND WILD RICE HOT DISH
The original recipe was prepared by Amy Thielen, in the October issue of Food Network magazine. I have substituted some ingredients due to unavailability and high cost. Green onions for leeks, evaporated milk and water for whole milk, sour cream for fresh cream and Rice a Roni Long Grain & Wild Rice for natural wild rice. This substitution saves time.
Provided by Montana Heart Song
Categories One Dish Meal
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Empty contents of Rice a Roni box, 2 tblsps. butter, seasoning packet,.
- 1 2/3 cup water, bay leaf and chicken broth base into large frying pan. Bring to a boil, stir and cover. Turn heat to low. Cook 25 minutes.
- Remove bay leaf.
- Pour into large bowl and cover. Set aside.
- Preheat oven 375*.
- In frying pan, heat 2 tblsp. butter. Add chopped green onions, celery, salt and pepper. Saute until slightly golden.
- Stir in flour, evaporated milk, water. Wisk until mixed and creamy, about five minutes. Take off heat.
- Add sour cream, thyme, nutmeg. Mix.
- Add vegetable cream, chicken, half of the cheese to bowl.
- Coat 9 X 13 pan with remaining butter. Pour rice chicken cheese mix into.
- pan. Top with remaining cheese. Bake 25 minutes.
- Shake crackers in bag with olive oil.rack.
- Take out of oven, add crackers to the top. Bake 15 minutes until golden.
- Note: This dish can be baked without crackers. Then reheated with crackers on top, until hot and browned.
Nutrition Facts : Calories 568.3, Fat 43.1, SaturatedFat 21.7, Cholesterol 124.3, Sodium 674.2, Carbohydrate 21.7, Fiber 1.2, Sugar 3.8, Protein 23.9
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CLASSIC CHICKEN AND WILD RICE HOTDISH | MIDWEST LIVING
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5/5 (2)Calories 456 per servingTotal Time 1 hr 55 mins
- In a small saucepan, bring the rice, the water, a pinch of salt and the bay leaf to boiling. Reduce heat to low; simmer, covered, about 25 minutes, or until the rice is tender. (Drain off any remaining cooking liquid.)
- Meanwhile, melt butter in a large, deep skillet over medium heat. Add the leek and celery; season with salt and pepper. Cook until tender, about 10 minutes.
- Sprinkle flour over vegetables in pan; stir until well combined. Add milk and bring mixture to a simmer, whisking to prevent any lumps. Add the cream, stock, thyme, nutmeg, and salt and pepper to taste. Simmer over low heat about 5 minutes. Add the cooked chicken, wild rice (minus the bay leaf ) and half of the cheese, stirring until cheese melts.
- Pour the mixture into a buttered 3-quart baking dish. Top with remaining cheese. Bake at 375° for 25 minutes.
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