Party Chicken With Minnesota Wild Rice Recipes

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CLASSIC CHICKEN AND WILD RICE HOTDISH



Classic Chicken and Wild Rice Hotdish image

Provided by Amy Thielen

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 17

1/2 cup natural wild rice
Fine sea salt
1 bay leaf
6 tablespoons salted butter, plus more for the baking dish
2 leeks, white and light green parts, diced
3 stalks celery, diced
Freshly ground black pepper
3 tablespoons all-purpose flour
1 1/2 cups whole milk
2/3 cup heavy cream
3/4 cup low-sodium chicken stock
3/4 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
1/4 teaspoon grated nutmeg
2 cups roughly chopped cooked chicken
4 ounces aged Gouda or aged cheddar cheese, grated (about 1 1/2 cups)
2 cups coarsely ground buttery crackers (such as Ritz or Club; about 2 sleeves)
2 tablespoons extra-virgin olive oil

Steps:

  • Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.)
  • Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes.
  • Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.
  • Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.
  • Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside.
  • Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes.
  • Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately.

CHICKEN WILD RICE HOTDISH



Chicken Wild Rice Hotdish image

Provided by Molly Yeh

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

3/4 cup wild rice, rinsed and drained
Kosher salt
4 tablespoons (1/2 stick) unsalted butter
2 carrots, finely chopped
2 stalks celery, finely chopped
1 large onion, finely chopped
6 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken stock
1/2 cup heavy cream
1 teaspoon fresh rosemary, chopped
1/4 teaspoon black pepper
2 sleeves butter crackers, such as Townhouse, crushed (approximately 2 cups)
1 tablespoon olive oil
1 rotisserie chicken, meat shredded (about 4 cups)
Chopped fresh parsley, for garnish
Ketchup, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • In a medium saucepan, combine the wild rice, 1/4 teaspoon salt and 2 cups water and bring to a boil over high heat. Reduce the heat to a simmer, cover and cook until al dente, about 30 minutes. Drain the rice and set it aside.
  • In a large pot, melt the butter over medium-high heat. Add the carrots, celery, onion and a pinch of salt and cook until the vegetables are softened, 12 to 15 minutes. Stir in the flour and cook for 1 minute. Mix together the chicken stock and cream in a measuring cup. Add a third of the stock mixture to the pot and cook until thickened slightly, 3 to 4 minutes. Stir in another third of the mixture and cook another minute or two. Add the remaining third and cook until thickened, 3 to 4 minutes. The soup should coat the back of a spoon. Add the rosemary, black pepper and salt to taste. Taste and adjust the seasoning as desired.
  • Mix the butter crackers and olive oil in a bowl. Set aside.
  • In a 9-by-13-inch casserole dish, spread a third of the soup on the bottom of the dish. Spread half of the rice on top of the soup and follow with half of the shredded chicken spread across the rice. Repeat the layers, then top with the remaining third of the soup mixture. Top with the butter cracker mixture. Bake until bubbly, about 45 minutes. If the cracker topping is getting too browned, cover with foil.
  • Garnish with chopped parsley and serve with ketchup on the side!

PARTY CHICKEN WITH MINNESOTA WILD RICE



Party Chicken with Minnesota Wild Rice image

Mom passed away 7 years ago, and when ever she had a special function at our house she would make this. I just found this in her recipe box. I thought I had lost it. It will melt in your mouth! The addition, of mushrooms, roasted garlic that I did last night" and the toasted slivered almonds to the wild rice is just...

Provided by Nancy R

Categories     Chicken

Time 3h15m

Number Of Ingredients 10

8 boneless skinless chicken breasts
8 slice bacon, uncooked
1 pkg corned beef- 3-4 oz
1 can(s) cream of chicken or mushroom soup
1/2 pt sour cream or plain greek yogurt
1/3 c real sherry, not cooking (optional)
1 1/2 c button mushrooms, chopped medium (optional)
1 Tbsp olive oil, extra virgin
1 Tbsp butter, cold
salt and pepper to taste

Steps:

  • 1. Preheat oven to 275.
  • 2. If using mushrooms, and I highly recommend it. Add olive oil and butter in a skillet and cook until dark in color, season with a little pepper.
  • 3. Cover the bottom of a 9x13 glass baking dish with corned beef. I sprayed the dish with Pam before doing this.
  • 4. Wrap each chick breast with a piece of bacon. Arrange chicken on top of beef.
  • 5. Mix soup and sour cream together with the cooked mushrooms and sherry. Pour sauce evenly over the chicken. Add salt and pepper to taste.
  • 6. Bake for 3 hours. You can make this ahead and put in the refrigerator until ready to bake.

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