Party Chicken With Minnesota Wild Rice Recipes

PARTY CHICKEN WITH MINNESOTA WILD RICE

Steps:

• 1. Preheat oven to 275.
• 2. If using mushrooms, and I highly recommend it. Add olive oil and butter in a skillet and cook until dark in color, season with a little pepper.
• 3. Cover the bottom of a 9x13 glass baking dish with corned beef. I sprayed the dish with Pam before doing this.
• 4. Wrap each chick breast with a piece of bacon. Arrange chicken on top of beef.
• 5. Mix soup and sour cream together with the cooked mushrooms and sherry. Pour sauce evenly over the chicken. Add salt and pepper to taste.
• 6. Bake for 3 hours. You can make this ahead and put in the refrigerator until ready to bake.

MINNESOTA CREAM OF CHICKEN & WILD RICE SOUP

Steps:

• Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper.
• Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender.
• Melt butter, stir in the flour, then the half-half.
• Cook and stir 1 minute. Slowly add half-half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.

CONTEST-WINNING CHICKEN WILD RICE CASSEROLE

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.