CHICKEN AND WILD RICE CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 13
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 WILD RICE AMANDINE
Provided by Global Cookbook
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Spray 3-qt casserole with nonstick cooking spray. Rinse wild rice; place in large saucepan. Add in sufficient water to cover. Bring to a boil over high heat. Reduce heat; cover and simmer 10 min. Meanwhile, heat oil in Dutch oven over medium- high heat till warm. Add in chicken; cook and stir 6 to 8 min or possibly till lightly browned. Add in onion and mushrooms; cook and stir 5 to 6 min or possibly till onion and mushrooms are tender. Drain wild rice. Add in to mix in Dutch oven. In large bowl, combine broth, soy sauce, warm pepper sauce and flour; blend well. Stir into chicken mix in Dutch oven. Add in water chestnuts; cook and stir till mix is bubbly and slightly thickened. Remove from heat. Pour into sprayed casserole. Bake at 350 degrees for 30 min. Stir in almonds; cover and bake an additional 30 to 45 min or possibly till rice is tender and liquid is absorbed. 8 (1-1/4-c.) servings. MAKE AHEAD TIP: This casserole can be prepared early in the day and refrigerated till baking time. Add in 10 min to the total baking time. notes: Made this 12-22-97; used a 9x13-inch dish to bake it in. This was a delicious dish-could have used a little more warm sauce and some garlic.
Nutrition Facts : ServingSize 281 g, Calories 342, Fat 10.17 g, TransFat 0.13 g, SaturatedFat 2.18 g, Cholesterol 44 g, Sodium 673 g, Carbohydrate 40.1 g, Fiber 3.2 g, Sugar 1.65 g, Protein 23.09 g
CHICKEN AND WILD RICE CASSEROLE
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
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 AMANDINE
With colorful green beans and pimientos, this attractive casserole is terrific for the holidays. This is true comfort food at its finest. -Kat Woolbright, Wichita Falls, Texas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Add rice with contents of seasoning packet and broth. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Uncover; set aside to cool. , In a large bowl, combine the chicken, green beans, soup, 1/2 cup of almonds, pimientos, pepper and garlic powder. Stir in rice. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bacon and remaining almonds. Cover and bake at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 297 calories, Fat 13g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 912mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.
WILD RICE ALMONDINE
This is a delicious wild rice recipe we tend to serve around the holiday season. It's a nice dish because after preparation you just set it in the oven for an hour or so, which leaves you more time to visit with your guests and/or do other things.
Provided by - Carla -
Categories Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium heat.
- Add the onion, chives, shallots and green pepper and sauté until soft.
- Stir in the rice and sauté 2 to 3 minutes more.
- Add the almonds, water chestnuts and mushrooms.
- Turn the mixture into a casserole dish.
- Stir in the boiling chicken broth and season with salt and pepper, to taste.
- Cover the casserole and bake in a 350 degree oven for 1 hour and 15 minutes, or until the liquid is absorbed and the rice is tender.
WILD RICE CHICKEN
An easy recipe that uses canned goods for convenience. Chicken with wild rice, cheese, pimientos and onions. Serve with a tossed salad for an elegant dinner.
Provided by Barbara Kaye
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Prepare rice according to package directions.
- In a medium bowl, toss together the cooked chicken, prepared rice, soup, pimientos, and onion. Transfer to a lightly greased 9x13 inch baking dish. Stir in 1/2 cup of the cheese, then sprinkle the other 1/2 cup of cheese on top.
- Place in preheated oven briefly, to melt.
Nutrition Facts : Calories 603.7 calories, Carbohydrate 75.1 g, Cholesterol 83.6 mg, Fat 16.7 g, Fiber 2.3 g, Protein 37 g, SaturatedFat 7.6 g, Sodium 1963.2 mg, Sugar 5.8 g
CHICKEN BREAST AMANDINE
Categories Chicken Quick & Easy Dinner Almond White Wine Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Reduce the heat to moderately low, cook the chicken for 6 minutes more on each side, or until it is cooked through, and transfer it to 2 heated plates.
- Cook the almonds in the oil remaining in the skillet over moderate heat, stirring, for 1 minute, or until they are golden, and transfer them with a slotted spoon to paper towels to drain. Add to the skillet the wine, the water, and the garlic paste and boil the mixture until it is reduced by half. Remove the skillet from the heat, stir in the butter, the parsley, the almonds, the lemon juice, and salt and pepper to taste, and spoon the almond sauce over the chicken.
CHICKEN WILD RICE AMANDINE
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350°F. Spray 3-quart casserole with nonstick cooking spray. Rinse wild rice place in large saucepan. Add enough water to cover. Bring to a boil over high heat. Reduce heat cover and simmer 10 minutes.2. Meanwhile, heat oil in Dutch oven over medium-high heat until hot. Add chicken cook and stir 6 to 8 minutes or until lightly browned. Add onion and mushrooms cook and stir 5 to 6 minutes or until onion and mushrooms are tender. Drain wild rice. Add to mixture in Dutch oven.3. In large bowl, combine broth, soy sauce, hot pepper sauce and flour blend well. Stir into chicken mixture in Dutch oven. Add water chestnuts cook and stir until mixture is bubbly and slightly thickened. Remove from heat. Pour into sprayed casserole.4. Bake at 350°F. for 30 minutes. Stir in almonds cover and bake an additional 30 to 45 minutes or until rice is tender and liquid is absorbed.Nutrition Information Per Serving: Serving Size: 1 1/4 Cups * Calories: 330 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 1 g 5% * Cholesterol: 50 mg 17% * Sodium: 890 mg 37% * Total Carbohydrate: 34 g 11% * Dietary Fiber: 4 g 16% * Sugars: 3 g * Protein: 28 g * Vitamin A: 0% * Vitamin C: 2% * Calcium: 4% * Iron: 15% * Dietary Exchanges: 2 Starch, 1 Vegetable, 2 1/2 Very Lean Meat, 1 Fat or 2 Carbohydrate, 1 Vegetable, 2 1/2 Very Lean Meat, 1 Fat
Nutrition Facts : Nutritional Facts Serves
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