Best Chicken Breasts With Wild Rice Alfredo Recipes

CHICKEN ALFREDO AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
• Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.

CHICKEN ALFREDO AND RICE CASSEROLE

Steps:

• *This recipe uses rice that has been already cooked. I cook mine the day ahead, or just make it before starting this recipe.*.
• Preheat oven to 350 degrees F. In a large bowl, combine pasta sauce and milk. Stir in cooked rice, chicken, peas, sweet peppers, nuts and basil. Transfer to 1 1/2-quart baking dish.
• Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle on top of the casserole. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.

CHICKEN/RICE/BROCCOLI CASSEROLE IN ALFREDO SAUCE

Steps:

• 1. Gather your ingredients. At this point, I usually show you all the ingredients; however, since I started this recipe with no clear idea of what I was going to put into it... I didn't have a photo of the ingredients.
• 2. Cook the rice according to package directions, and shave a few minutes off the cooking time.
• 3. Chef's Note: Standard rice calls for twice the water to the uncooked rice. For this recipe of 1.5 cups of rice, use 1/3 less water.
• 4. Cut up the broccoli into bite-sized pieces and reserve.
• 5. Chef's Tip: We will leave the broccoli raw, when adding to the casserole. The results are just the perfect amount of crunch.
• 6. Clean the mushrooms, remove the stems, and then thinly slice.
• 7. Finely dice the onions, and reserve. I forgot to take a photo of this step. My Bad.
• 8. Add two tablespoons of butter to a skillet over medium high heat.
• 9. Add the sliced mushrooms and diced onions, to the pan.
• 10. Sauté the mushrooms and onions until tender, about 4 to 5 minutes.
• 11. Remove from pan, and reserve.
• 12. Remove the chicken from the brine, rinse, and then slice into bite-sized pieces.
• 13. Add two tablespoons of olive oil to the skillet over medium heat, and cook the chicken until most of the pink is gone.
• 14. Remove chicken from the pan, and reserve.
• 15. Wipe the skillet out, and reserve for the Alfredo sauce.
• 16. Chef's Note: You could always do the Alfredo sauce in a nice sauce pan, but why bother... this keeps the kitchen mess down to a minimum.
• 17. Place a rack in the middle position, and preheat the oven to 350f (176c).
• 18. THE ALFREDO SAUCE
• 19. In the skillet add the butter, and melt over medium heat, until the foaming subsides.
• 20. Add the minced garlic, and cook until fragrant, about 2 minutes.
• 21. Chef's Note: Keep the garlic moving, and don't allow to brown or burn.
• 22. Add the cream cheese to the pan, and begin to whisk into the garlic.
• 23. Chef's Tip: If you use low-fat cream cheese, it will taste a bit grainy after making the sauce.
• 24. Stir using a whisk until the mixture is smooth, about 2-3 minutes.
• 25. Chef's Note: It may look a bit curdled at first, but keep whisking, and it will smooth out nicely.
• 26. Add the milk, about a 1/4-cup at a time, and whisk until each addition is fully incorporated.
• 27. Chef's Tip: Many Alfredo sauces call for heavy cream, but resist that temptation. The cream will make this dish way too rich.
• 28. Add the Parmesan cheese; plus the pepper and salt, to taste
• 29. Whisk until fully incorporated.
• 30. Add the rice, broccoli, mushrooms, onions, and chicken to a large bowl.
• 31. Pour the Alfredo sauce over the ingredients, and fold together, until mixed.
• 32. Pour the ingredients into a baking dish.
• 33. Top with the panko breadcrumbs.
• 34. Chef's Note: To kick it up a bit, I added some freshly ground black pepper, and some cayenne to the panko breadcrumbs before adding to the casserole.
• 35. Place into the preheated oven, and bake for 30-40 minutes, or until heated through and bubbly.
• 36. Chef's Note: Mine went the full 40 minutes, and in the last 10 minutes, I turned the oven temp up to 400f (205c), to brown the top a bit.
• 37. Chef's Note: This came out exactly the way that I hoped it would. The dish had just the right amount of seasoning without being too heavy. And it wasn't too wet or too dry.
• 38. Serve with a nice side salad, and some crusty French bread. Enjoy.
• 39. Keep the faith, and keep cooking.

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 BREASTS WITH WILD RICE ALFREDO

Steps:

• In 2-quart saucepan, heat wild rice, broth and water to boiling over high heat. Reduce heat to low. Cover and simmer 45 to 60 minutes or until rice kernels are open and almost tender; drain if necessary. Stir in thyme. Spread rice in ungreased 13x9-inch glass baking dish.
• Heat oven to 350°F. In 12-inch skillet, heat butter over medium-high heat. Cook chicken in butter 8 to10 minutes, turning once, until brown. Place on cooked rice. Add mushrooms to skillet. Cook 3 to 5 minutes, stirring occasionally, until lightly browned. Stir in bell peppers and Alfredo sauce; pour over chicken.
• Bake uncovered 45 to 55 minutes or until mixture is bubbly and juice of chicken is no longer pink when centers of thickest pieces are cut.