Best Cheesy Chicken And Wild Rice Casserole Recipes

Cheesy Chicken and Wild Rice Casserole image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 13

1 package (2 3/4 oz) instant simmer-and-serve wild rice
6 tablespoons butter or margarine
3/4 teaspoon salt
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1/2 cup sliced leek
1 clove garlic, finely chopped
2 tablespoons Gold Medal™ all-purpose flour
2 cups milk
4 oz Gruyère cheese, shredded (1 cup)
3 cups shredded cooked chicken
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon freshly ground pepper
1/2 cup sliced almonds, toasted

Steps:

Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice as directed on package, using 2 tablespoons of the butter and 1/4 teaspoon of the salt.
Meanwhile, in 12-inch skillet, melt remaining 1/4 cup butter over medium-high heat. Cook mushrooms, leek and garlic in butter 3 minutes, stirring occasionally, until tender. Reduce heat to medium. Stir in flour. Gradually add milk; heat to boiling. Cook 5 minutes, stirring constantly, until thickened. Remove from heat; stir in 1/2 cup of the cheese.
In large bowl, mix cooked rice, milk mixture, chicken, broth, pepper and remaining 1/2 teaspoon salt until blended. Spoon into baking dish. Sprinkle with almonds and remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes or until thoroughly heated and cheese is melted.

Nutrition Facts : ServingSize 1 Serving

Cheesy Chicken/Turkey and Wild Rice Casserole image

Provided by Meggy Boo

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

6 1/4 ounces quick-cooking long grain and wild rice mix
2 tablespoons butter
1 medium onion, chopped
2 celery, chopped
2 1/2 cups chopped cooked chicken or 2 1/2 cups cooked turkey
2 cups shredded cheddar cheese, divided
1 (10 1/2 ounce) can cream of mushroom soup
8 ounces sour cream
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup breadcrumbs or 1/4 cup panko breadcrumbs

Steps:

Preheat oven to 350.
Prepare rice mix according to directions, set aside.
Melt butter in large skillet over medium heat, add onions and celery. Saute 10 minutes.
Stir in rice, chicken, 1 1/2 cups cheese, soup and next 4 ingredients.
Spoon mixture into lightly greased 11x7 dish or 2 quart casserole dish.
Top casserole evenly with breadcrumbs/panko crumbs.
Bake at 350 for 25 minutes. Sprinkle with remaining cheese and bake for 5 minutes.

Nutrition Facts : Calories 443, Fat 32, SaturatedFat 17.2, Cholesterol 117, Sodium 939.8, Carbohydrate 11.4, Fiber 0.8, Sugar 3.6, Protein 27.2

Cheesy Chicken and Wild Rice Casserole Recipe - (5/5) image

Provided by Mrs_imUnLawson

Number Of Ingredients 19

CHEESE SAUCE:
3 tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 tablespoons fresh garlic, minced
2 cups cooked chicken breast, shredded
2 cups steamed white rice
16 ounces prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
4 tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups chicken broth
2 cups cheddar cheese, shredded
1 1/2 cups cheddar cheese, shredded for topping

Steps:

Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve and enjoy.

CHEESY CHICKEN AND WILD RICE CASSEROLE image

Yield 8

Number Of Ingredients 19

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice (I get mine at Trader Joes, LOVE it)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese

Steps:

1. Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low. 2. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.