Ts Favorite Chicken And Wild Rice Recipes

WILD RICE CHICKEN BAKE

Wild Rice Chicken Bake image

I developed this recipe when I was low on groceries and in a hurry to get a good hot meal in the oven. The savory onion flavor bakes right into the chicken.-Leslie Gillespie, Red Oak, Iowa

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 5

Ingredients

4 boneless skinless chicken breast halves
1 package (6 ounces) long grain and wild rice mix
1 envelope onion soup mix
2-1/3 cups water
1 tablespoon butter

Steps:

Place chicken in a greased 13-in. x 9-in. baking dish. Combine the rice mix with contents of seasoning packet, soup mix, water and butter. Pour over chicken. Cover and bake at 350° for 55-60 minutes or until chicken juices run clear.

Nutrition Facts :

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.

LESLIE'S FAVORITE CHICKEN AND WILD RICE CASSEROLE

Leslie's Favorite Chicken and Wild Rice Casserole image

This is my favorite dish to bring to families- for new babies, sick friends, etc. It makes so much, you have plenty to feed your family and the family you are feeding. This is a Southern Living recipe from a while back.

Provided by nicoleingermantown

Categories One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 (6 1/4 ounce) packages fast-cooking long grain and wild rice blend
1/4 cup butter or 1/4 cup margarine
2 medium onions, chopped
4 celery ribs, chopped
2 (8 ounce) cans sliced water chestnuts, drained
5 cups chopped cooked chicken
4 cups shredded cheddar cheese, divided
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
2 (8 ounce) containers sour cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup soft breadcrumbs (optional)

Steps:

Preheat oven to 350 degrees F. Prepare rice according to package directions; set aside.
Melt butter in a large skillet over medium heat; add onion, celery and water chestnuts. Saute 10 minutes or until tender.
Stir in rice, chicken, 3 cups cheese, and next 5 ingredients; spoon mixture into a lightly greased 15- x 10-inch baking dish or a 4-quart casserole. ( I prefer to use 2 smaller size casseroles-one to give and one for my family).
Top with breadcrumbs if desired. Bake casserole at 350°F for 30 minutes. Sprinkle with remaining 1 cup cheese, and bake 5 more minutes.

Nutrition Facts : Calories 906.7, Fat 64.7, SaturatedFat 35.6, Cholesterol 227.7, Sodium 1550.1, Carbohydrate 27, Fiber 2.9, Sugar 5.9, Protein 54.7

T'S FAVORITE CHICKEN AND WILD RICE

T's Favorite Chicken and Wild Rice image

This is a good company as well as family dish that I have served for 15 years. I tripled the recipe and had a "dinner for 10" a week ago. It was a hit. I am posting this at the request of my guests. There is NO SOUP in this dish. But the ingredients and steps are SIMPLE and EASY for an elegant tasting meal. Your choice whether to use the chicken with/without bones and skin.

Provided by Trisha W

Categories Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 chicken, cut up (or boneless chicken breasts)
1 box long grain and wild rice blend (I use Uncle Ben's)
1 3/4 cups water
3/4 cup cut-up vegetables (your choice - onion, green pepper, celery, mushrooms, carrots)
1/4 cup butter

Steps:

Empty wild rice into bottom of casserole pan and sprinkle the enclosed package of seasoning over it.
Add water and cut-up vegetables.
Rub butter on the skin side of chicken and lay skin side up on top of rice mixture.
Dot with remaining butter.
Cover with foil and bake at 375 degrees for 1 hour.
Remove foil and bake for 30 minutes longer to brown chicken.

FAVORITE CHICKEN AND WILD RICE CASSEROLE

Favorite Chicken and Wild Rice Casserole image

I found this in Southern Living several years ago and make it often, especially when bringing a meal to someone. It freezes well which is good since the recipe is much more than my family can eat. I usually make it either in 2 2qt baking dishes or 3 9x9 pans for freezing and add a little extra cheese on top. Light sour cream, lowfat milk and Healthy Request soup work well for a lower fat version.

Provided by LonghornMama

Categories Chicken

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

2 (6 1/4 ounce) packages quick-cooking long grain and wild rice mix
1/4 cup butter
2 medium onions, chopped
4 stalks celery, chopped
2 (8 ounce) cans sliced water chestnuts, drained
5 cups chopped cooked chicken
1 lb shredded cheddar cheese, divided (4 cups)
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
16 ounces sour cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Prepare rice according to package directions; set aside.
Saute onion, celery and water chestnuts in butter until tender.
In a very large bowl, combine rice, onion mixture, 3 cups cheese, chicken, soup, sour cream, milk, salt and pepper.
Pour into a lightly greased 15x10 inch baking dish or 4 qt casserole.
Bake at 350 for 30 minutes.
Sprinkle with remaining 1 cup cheese and bake 5 minutes.

CHICKEN WILD RICE SOUP

Chicken Wild Rice Soup image

I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. -Virginia Montmarquet, Riverside, California

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 15

Ingredients

2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

Steps:

In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

Nutrition Facts : Calories 154 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 807mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

CHICKEN & WILD RICE

Chicken & Wild Rice image

This another of my mom's recipes, and one of my all time favorites. It just takes a few minutes to put together, and gives you time to relax etc, while it bakes. I make this when I need something special, but don't have the time to invest in "fancy". I think the best type of pan to use for this, is the bottom part of a broiler pan, but a 13x9 works fine too. One final note - for some families, once box of the rice might be enough. We just love the rice so much, that I use 2 - the leftovers are fabulous, even if it's just rice leftover, and no chicken.

Provided by lindieb

Categories Rice

Time 1h5m

Yield 4-5 serving(s)

Number Of Ingredients 5

Ingredients

4 chicken breasts or 4 one chicken, cut up
2 (8 ounce) boxes uncle ben's long grain and wild rice blend (not the instant version)
water
1 (1 ounce) envelope dry onion soup mix
butter (margarine, etc)

Steps:

Rinse chicken and pat dry. Pour contents of Rice mix in pan (there will be an spice mix in the box - add that too). Lay chicken on top of rice. Add the amount of water listed on the rice mix, I think it's 2 ¼ cup, for each box. Sprinkle on dry soup mix. Dot with butter. ( I use about 3 tablespoons butter - my Mom used an entire stick - your choice :).
Cover with foil or lid, and bake for about 45 minutes - remove cover and bake another 20 minutes. Cooking time will vary based on type of chicken parts used. If you use boneless skinless chicken be sure to to adjust time or chicken will be very dry.

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