Solo Chicken Breast And Wild Rice Recipes

CHICKEN AND WILD RICE CASSEROLE

Chicken and Wild Rice Casserole image

Chicken & wild rice casserole is a creamy & cheesy casserole that everyone loves.

Provided by Holly Nilsson

Categories Casserole Chicken Dinner Main Course

Time 1h10m

Number Of Ingredients 12

Ingredients

1 package wild rice mixture (6 ounces)
1 small onion (diced)
6 ounces brown or cremini mushrooms (sliced)
1 pound chicken breasts (boneless skinless, cubed)
1 tablespoon olive oil
½ teaspoon dried basil
¼ teaspoon dried thyme
salt & pepper (to taste )
1 can cream of mushroom soup
⅓ cup sour cream
2 tablespoons chicken broth
1 cup cheddar cheese (shredded, divided )

Steps:

Preheat oven to 375°F. Line a 9x13 qt baking dish with Reynolds Wrap® Heavy Duty Foil.
Cook onion and mushrooms in a saucepan over medium heat until slightly softened.
Add rice to the saucepan along with the water required on the package and cook according to package directions.
While the rice is cooking, toss chicken with basil, thyme, and salt & pepper to taste. Brown chicken over medium heat in a skillet until all sides are browned and chicken is almost cooked through.
Combine the cooked rice and browned chicken with mushroom soup, sour cream, chicken broth, and ½ cup of cheddar cheese. Toss well to combine.
Spread into the prepared pan and cover with Reynolds Wrap® Heavy Duty Foil. Bake 20 minutes.
Remove foil and top with remaining ½ cup cheese. Bake an additional 5-7 minutes or until bubbly and the cheese is melted.
Rest 10 minutes before serving.

Nutrition Facts : Calories 299 kcal, Carbohydrate 8 g, Protein 25 g, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 90 mg, Sodium 496 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 7 g, ServingSize 1 serving

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

Ingredients

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.

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