Chicken And Wild Rice Casserole Southern Living Recipe 385

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CHICKEN AND WILD RICE CASSEROLE



Chicken and Wild Rice Casserole image

A creamy chicken, wild rice, and mushroom casserole. This elegant, tasty recipe may be made in advance and baked right before company arrives! It's a real family favorite! Serve with French-style green beans or broccoli, fruit salad and French bread. That's all you need.

Provided by KITKATY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h30m

Yield 10

Number Of Ingredients 11

3 pounds bone-in chicken breast halves, with skin
1 cup water
1 cup dry white wine
1 ½ teaspoons salt
1 teaspoon curry powder
1 onion, sliced
1 cup chopped celery
2 (6 ounce) packages long grain and wild rice mix
1 (16 ounce) can sliced mushrooms, drained
1 cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup

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.

Nutrition Facts : Calories 385.1 calories, Carbohydrate 33.7 g, Cholesterol 87.7 mg, Fat 10.3 g, Fiber 2 g, Protein 33.8 g, SaturatedFat 4.4 g, Sodium 1325.8 mg, Sugar 3.3 g

CHICKEN AND WILD RICE CASSEROLE



Chicken and Wild Rice Casserole image

Looking for a chicken and rice casserole everyone will love? Count on this easy chicken recipe to do the trick! Because it's rich and creamy, this casserole recipe will please most picky eaters. Our chicken and wild rice casserole is ready for the oven in just 30 minutes, so it will make the cook happy, too.

Provided by BHG Test Kitchen

Time 1h5m

Number Of Ingredients 10

1 6 ounce package long grain and wild rice mix
1 medium onion, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
2 tablespoon butter
1 10.5-10.75 ounce can condensed chicken with white and wild rice soup or cream of chicken soup
0.5 cup sour cream
0.333 cup dry white wine or chicken broth
2 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
2 cup shredded cooked chicken or turkey
0.333 cup finely shredded Parmesan cheese

Steps:

  • Prepare rice mix according to package directions.
  • Meanwhile, preheat oven to 350 degrees F. In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.
  • Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through. Makes 4 servings.

Nutrition Facts : Calories 468 kcal, Carbohydrate 43 g, Cholesterol 98 mg, Protein 29 g, SaturatedFat 9 g, Sodium 1339 mg, Sugar 3 g, Fat 19 g, UnsaturatedFat 7 g

CHICKEN WILD RICE CASSEROLE



Chicken Wild Rice Casserole image

Casseroles are a staple in my house and this is one of my family's favorites. The wild rice mix makes this extra special.-Crystal Clodfelter, Calhoun, Illinois

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 11

1 package (6 ounces) long grain and wild rice mix
3 tablespoons plus 1 teaspoon cornstarch
1 teaspoon salt
Dash black pepper
1 can (12 ounces) evaporated skim milk
12 ounces chicken broth
1/4 cup chopped onion
2 tablespoons butter
5 cups cubed cooked chicken
1/4 cup diced pimientos
1/4 cup minced fresh parsley

Steps:

  • Cook the rice according to package directions, omitting butter; set aside. , In a large saucepan, combine the cornstarch, salt, pepper, milk and broth until smooth. Add onion and butter. Bring to boil. Cook and stir for 2 minutes or until thickened. , In a 2-qt. baking dish, combine the chicken, pimientos, parsley, sauce and reserved rice. Bake, uncovered, at 375° for 30 minutes or until heated through.

Nutrition Facts :

CHICKEN AND WILD RICE CASSEROLE (SOUTHERN LIVING) RECIPE - (3.8/5)



Chicken and Wild Rice Casserole (Southern Living) Recipe - (3.8/5) image

Provided by ccoutant

Number Of Ingredients 7

Ingredients
1 * 1 (6.2-ounce) package fast-cooking long-grain and wild rice mix
2 * 2 (10 1/2-ounce) cans low-sodium chicken broth
1 * 1 (8-ounce) package fresh mushroom slices
3 * 3 cups chopped cooked chicken
2/3 * 2/3 cup Italian dressing
1 * 1 (8-ounce) container sour cream

Steps:

  • Preparation Cook rice in a large saucepan according to package directions, using 2 cans chicken broth instead of water. Add mushrooms before the last 5 minutes. Stir in chicken, dressing, and sour cream; spoon into a lightly greased 2-quart baking dish. Bake at 325° for 30 minutes or until thoroughly heated. Let stand 10 minutes.

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

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.

CHICKEN AND WILD RICE CASSEROLE



Chicken and Wild Rice Casserole image

Lightened up Chicken & Wild Rice Casserole - finely chopped veggies sautéed, seasoned and then mixed in with a wild rice blend and chopped up chicken pieces. Everything is then covered and cooked in chicken stock and white wine until the rice is fluffy the the chicken cooked through. While the casserole is baking, prepare your homemade crispy, crunchy bread crumbs for sprinkling over the top at the end. Enjoy this dish topped off with a bit cheese or leave it out for a dairy free alternative. | Gluten Free + Dairy Free Option

Provided by Sarah Nevins - A Saucy Kitchen

Categories     Mains

Time 1h30m

Number Of Ingredients 16

3 tablespoons olive oil (45 ml) or butter (42 g)
1 medium onion, diced
3 large carrots, rough chopped
3 large celery stalks, roughly chopped
6 ounces cremini mushrooms
1 cup dry wild rice blend (ensure gluten free if needed)
1 teaspoon dried parsley
1 teaspoon dried thyme
2 lbs boneless & skinless chicken thighs, cut into bite sized pieces
2 1/2 cup chicken stock (600 ml)
1/2 cup dry white wine, or more chicken stock (120ml)
1 cup grated cheese, optional (edam, cheddar and gruyere are all good options)
Fresh parsley for serving, optionals
4 slices gluten free bread
2 tablespoons olive oil or butter
1/4 teaspoon salt or more to taste

Steps:

  • Preheat oven to 350°F/180°C.
  • Warm the olive oil or butter in a large, oven safe pan or skillet. When the oil is hot, add the onion and cook 4-5 minutes.
  • While the onion is cooking, prep the veggies. Roughly chop the carrots and celery then add them to a food processor and pulse everything together into a course, crumbly mixture. Depending on the size of your processor you may need to do this in a couple of batches. Once chopped, remove the carrots and celery from the processor then add the mushrooms and pulse until finely chopped.
  • Add the ground up veggies to the skillet and continue cooking another 5-6 minutes.
  • Stir in wild rice, parsley and thyme. Add the chicken pieces to the skillet then pour in the chicken stock and wine. Gently stir everything together.
  • Cover with a fitted lid or foil then place in the middle of the oven and bake for 40 minutes. While the casserole is baking prep the breadcrumbs.
  • To make the breadcrumbs: Tear your pieces of bread into bite-sized pieces then toss in the food processor. Pulse until your bread has broken up into smaller crumbs and pieces.
  • Warm a medium sized skillet over a medium heat with butter or oil. Pour the ground up bread crumbs into the skillet and cook for 2-3 minutes stirring frequently. The breadcrumbs should be golden and crispy. Set aside to cool.
  • After 40 minutes, remove the casserole from the oven along with the lid. Gently fluff up the rice by stirring the casserole. Sprinkle the grated cheese over the top of the rice (if using) followed by the toasted bread crumbs.
  • Return the uncovered dish to the oven and bake another 15-20 minutes. Taste and season with additional salt and pepper if needed and serve with fresh parsley and enjoy.

Nutrition Facts : Calories 503 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 720 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 32 grams protein, SaturatedFat 8 grams saturated fat, Sugar 5 grams sugar

CHICKEN-AND-WILD RICE CASSEROLE



Chicken-and-Wild Rice Casserole image

A tried-and-true chicken casserole that wins over family and guests time and time again.

Provided by Southern Living Test Kitchen

Categories     Casserole

Time 1h15m

Yield Serves 10 to 12

Number Of Ingredients 14

1 (2.25-oz.) package sliced almonds, toasted
2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix
¼ cup butter
4 celery ribs, chopped
2 medium onions, chopped
5 cups chopped cooked chicken
2 (10 ¾-oz.) cans cream of mushroom soup
2 (8-oz.) cans chopped water chestnuts, drained
1 (8-oz.) container sour cream
1 cup milk
½ teaspoon table salt
½ teaspoon freshly ground pepper
4 cups (16 oz.) shredded Cheddar cheese, divided
2 cups soft, fresh breadcrumbs

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.

SUPER VEGGIE CHICKEN AND WILD RICE CASSEROLE



Super Veggie Chicken and Wild Rice Casserole image

An updated version of your mom's chicken casserole with lots of hidden veggies to please even the pickiest eaters.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 1h35m

Yield 8

Number Of Ingredients 10

2 medium carrots, diced
3 cups chopped cooked chicken
1 (6.0 ounce) package UNCLE BEN'S® Long Grain & Wild Rice Original Recipe
1 (8 ounce) package fresh mushrooms, chopped
½ medium onion, diced
1 cup fresh or frozen peas, thawed
1 cup packed fresh spinach, chopped
2 ½ cups chicken broth
1 (10.75 ounce) can reduced fat condensed cream of mushroom soup
1 cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 25 g, Cholesterol 57.3 mg, Fat 9.6 g, Fiber 2.4 g, Protein 23.2 g, SaturatedFat 4.3 g, Sodium 851.4 mg, Sugar 3.9 g

CHICKEN WILD RICE CASSEROLE



Chicken Wild Rice Casserole image

Provided by Melissa Sperka

Categories     Main Course

Time 1h

Number Of Ingredients 18

2 6 oz packages chicken flavored wild rice ([i.e. Uncle Bens])
1 medium onion (diced)
8 oz baby portabella mushrooms (sliced)
4 Tbsp butter
1 tsp seasoned salt
1 tsp black pepper
4 cloves garlic (minced)
1 10 3/4 oz can cream of chicken soup
1 10 3/4 oz can cream of celery
1 15 oz can low sodium chicken broth
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
3 cup roughly chopped roasted chicken
3 tsp Mrs. Dash Original
2 Tbsp melted butter
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1/2 tsp Mrs Dash Original

Steps:

  • Prepare the rice per the package directions leaving slightly undercooked. Set aside to cool.
  • Preheat the oven to 350°F and spray a 13 x 9 inch baking dish with cooking spray.
  • In a medium saucepan, saute the diced onion and portabella mushrooms in 4 Tbsp of butter. Add seasoned salt and black pepper. Saute until the onions and mushrooms are softened and beginning to brown, Add the minced garlic. Saute for 1 minute longer. Remove from the stovetop.
  • In a large mixing bowl, combine the cooked onions and mushrooms, rice, chicken soup, celery soup, broth, mayonnaise, Parmesan and Mrs Dash, Mix well, then add chicken, pour evenly into the baking dish.
  • In a small bowl, mix together melted butter, Panko, Parmesan and Mrs Dash seasoning. Sprinkle on top of the casserole.
  • Bake for 35-40 minutes or until golden and bubbly.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 32 g, Protein 18 g, Fat 19 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 50 mg, Sodium 549 mg, Fiber 4 g, Sugar 3 g, Calories 364 kcal, UnsaturatedFat 11 g

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