Contest Winning Chicken Wild Rice Casserole Recipes

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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

CONTEST-WINNING CHICKEN WILD RICE CASSEROLE RECIPE



Contest-Winning Chicken Wild Rice Casserole Recipe image

While this special dish is perfect for a company dinner, it's also just too good not to make often for everyday family meals. We think it is very nice served with some crusty rolls or French bread. -Elizabeth Tokariuk, Lethbridge, Alberta

Provided by www.tasteofhome.com

Time 50m

Yield 1

Number Of Ingredients 13

1 small onion, chopped
1/3 cup butter or margarine
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:

  • For complete instructions, visit the original site at https://www.tasteofhome.com/recipes/contest-winning-chicken-wild-rice-casserole

Nutrition Facts : ServingSize serving, Sugar 6 g, Sodium 1554 mg, Cholesterol 101 mg, SaturatedFat 9 g, Calories 878 kcal, Carbohydrate 95 g, Protein 48 mg, Fat 34 g

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.

WILD RICE CHICKEN CASSEROLE



Wild Rice Chicken Casserole image

My husband of 51 years loves to eat and I love to cook, so we're both happy when I make this casserole. It's nice and creamy with a little crunch from almonds. The chicken is canned, but you'd never know it from the taste.-Mrs. Darrell Plinsky, Wichita, Kansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4-6 servings.

Number Of Ingredients 11

1 package (6 ounces) long grain and wild rice
1/3 cup chopped onion
3 tablespoons chopped almonds
2 tablespoons dried parsley flakes
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups 2% milk
1-1/2 cups chicken broth
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
1 can (10 ounces) chunk white chicken, drained

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.

Nutrition Facts : Calories 313 calories, Fat 13g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 1117mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

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