Chicken Wild Rice Casserole With Dried Cherries Recipes

CHICKEN-WILD RICE CASSEROLE WITH DRIED CHERRIES

Steps:

• Mix wild rice, cherries, onion, carrots, celery, applesauce and salt in 6-quart slow cooker. Arrange chicken drumsticks and thighs over rice mixture. Pour soup over chicken; pour broth over all. Sprinkle thyme on chicken.
• Cover and cook on high heat setting 4 to 6 hours or until wild rice is tender.

WILD RICE WITH CHERRIES

Steps:

• In a large saucepan, add the stock, wild rice and salt and pepper, to taste. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Cover and simmer, stirring occasionally, until the rice is tender and is beginning to split, about 30 to 40 minutes. Drain of any excess liquid and fold in the cherries, nuts and parsley. Taste for seasoning and adjust if necessary. Transfer the rice to a serving bowl and serve.

CHICKEN AND WILD RICE CASSEROLE

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.

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.

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preparation:
• Preheat oven to 400°. In a heavy saucepan melt 3 1/2 tablespoons of butter over moderately low heat. Add flour and cook, whisking for 3 minutes. Add broth, bring mixture to a boil, and simmer it, whisking occasionally for 15 minutes.
• While sauce is simmering, in a skillet cook shallots and mushrooms in the remaining 1 tablespoon of butter over moderate heat, stirring occasionally, until most of the liquid is evaporated.
• Add mushroom mixture to sauce and stir in cream, nutmeg, lemon juice, chicken, cranberries or cherries, rice, and salt and pepper to taste.
• Transfer mixture to a 13 x 9-inch baking dish and bake casserole covered, in the middle of preheated oven for 20 minutes.
• Uncover, bake casserole for 15- 25 additional minutes, or until most of the liquid has been absorbed. Garnish casserole with additional cherries or cranberries.

CHICKEN-WILD RICE SALAD WITH DRIED CHERRIES

Steps:

• Cook rice mix as directed on package, omitting butter. On large cookie sheet, spread rice evenly in thin layer. Let stand 10 minutes, stirring occasionally, until cool.
• Meanwhile, in large bowl, mix chicken, apple, bell pepper, celery, apricots and cherries. In small bowl, mix soy sauce, water, sugar and vinegar until sugar is dissolved.
• Add rice and soy sauce mixture to apple mixture; toss gently until coated. Add peanuts; toss gently.

WILD RICE-CHICKEN CASSEROLE

Steps:

• Prepare rice mix according to package directions.
• While rice is cooking, cook onion and celery in butter until tender.
• Stir in soup, sour cream, wine, and curry.
• Stir in chicken and cooked rice.
• Turn into a 2 quart casserole or a 12x7x2 inch baking dish.
• Bake, uncovered, in a 350 degree oven for 35 to 40 minutes.
• Stir before serving.

WILD RICE CHICKEN CASSEROLE

Steps:

• Prepare the rice according to package directions. Meanwhile, in a small skillet, saute the onion, almonds and parsley in butter for 4-5 minutes or until onion is tender and almonds are lightly toasted., In a large bowl, combine the flour, milk, broth, salt and pepper until smooth. Stir in the chicken, rice and vegetables., Pour into a greased 13-in. x 9-in. baking dish (mixture will be thin). Bake, uncovered, at 425° for 30-35 minutes or until bubbly and golden brown.

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.

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.