Contest Winning Chicken Wild Rice Casserole Recipes

CHICKEN AND WILD RICE CASSEROLE

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.

CHICKEN AND WILD RICE CASSEROLE

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.

CONTEST-WINNING MUSHROOM WILD RICE

Steps:

• In a large saucepan, combine the water, wild rice, butter and 1/2 teaspoon salt; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Stir in brown rice. Cover and simmer for 25-30 minutes longer or until rice is tender. , Meanwhile, in a large skillet, cook bacon until crisp. Remove bacon to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the mushrooms, onion, peppers and celery until vegetables are tender. Stir in broth and remaining salt. Bring to a boil. , Combine the cornstarch and cold water until smooth; stir into the mushroom mixture. Cook and stir for 2 minutes or until thickened; stir in almonds and bacon. Drain rice; add mushroom mixture., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through.

CHICKEN-AND-WILD RICE CASSEROLE

Steps:

• Preheat oven to 350°F. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.
• Prepare rice mixes according to package directions.
• Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.
• Bake at 350°F for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.