Chicken And Wild Rice Recipes

WILD RICE CHICKEN BAKE

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.

CHICKEN AND WILD RICE BAKE

Steps:

• In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water., Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt., Transfer to a 3-qt. or 13x9-in. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.

CHICKEN AND WILD RICE

Steps:

• Prepare rice as directed on box; spoon into greased casserole dish.
• While rice is cooking, melt butter in medium saucepan. Blend in flour; add milk gradually. Stir over low heat until thick. Add cheese and lemon juice; stir well.
• Mix chicken and sauce with rice and bake at 350 for 20 minutes or until hot and bubbly.

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.

CHICKEN WILD RICE SOUP

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.

CHICKEN WILD RICE SOUP I

Steps:

• Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
• Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

SUPER VEGGIE CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
• Place carrots in a microwave-safe bowl. Add 1 tablespoon water. Cover tightly with plastic wrap; poke holes in wrap to vent. Microwave on High for 1 minute. Drain.
• Combine chicken, rice and contents of seasoning packet, carrots, mushrooms, onion, peas, and spinach in a bowl. Stir in broth and soup. Pour mixture into prepared baking dish. Cover with foil.
• Bake, covered, 45 minutes. Remove foil and bake until hot and bubbling, about 45 more minutes. Top with shredded cheese just before casserole is done.

CHICKEN AND WILD RICE BAKE

Steps:

• Combine rice, contents of included seasoning packet, 1 3/4 cups water, and 1 tablespoon butter in a medium saucepan. Stir well and bring to a boil. Reduce heat to medium or medium-low, and simmer, covered, for 5 minutes. Remove from heat and set aside until water is absorbed, about 5 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt remaining butter in a large skillet over medium-high heat. Add onion and saute until soft, about 5 minutes. Transfer to a large baking dish with cooked rice. Add chicken, 3 cups Cheddar cheese, condensed soup, water chestnuts, sour cream, milk, salt, and pepper and stir until well mixed. Top with bread crumbs.
• Bake in the preheated oven for 35 to 40 minutes. Sprinkle with remaining Cheddar cheese and almonds and continue to bake until cheese has melted, about 5 minutes longer.

CROCK-POT CHICKEN AND WILD RICE

Steps:

• Spray bottom and sides of 5-6 quart slow cooker with non-stick cooking spray.
• Layer (in this order) chicken breasts, rice mix, soups and mushrooms.
• Cook on low for 5 hours or until chicken is tender.