Best Chicken Mushroom Wild Rice Casserole Recipes

CHICKEN, MUSHROOM AND WILD RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the broth in a medium saucepan until simmering.
• Melt the butter in an oven-safe braiser (or large cast-iron skillet with a lid or 4-quart saute pan with a lid) over medium-high heat. Add the shallots and mushrooms, tossing to coat in the butter, and cook, stirring once or twice, until golden, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sherry, allowing the pan to deglaze. Add the rice and allow it to toast and soak in the flavors of the pan. Add about 4 cups of the hot broth to the pan. Add the thyme and bay leaf. Cover the braiser and place it in the oven to bake until the rice is almost cooked, 1 hour to 1 hour and 15 minutes.
• Meanwhile, in a small bowl, mix together the coriander, salt and pepper. Brush the chicken with the olive oil, then dust all over with the seasoning. Set aside.
• Fluff the rice with a fork and check on doneness. It should still have some chew with some grains just starting to pop open. Stir in the cranberries. Add the remaining hot broth to keep the dish brothy. Add the chicken breasts to the braiser, laying them at an angle so that most of the chicken is submerged in the rice. Shingle the lemon slices in between the chicken breasts. Cover and bake for 20 to 25 minutes. Uncover and continue to cook until the chicken registers an internal temperature of 165 degrees F, about another 10 minutes. Top with the parsley or thyme before serving.

DELIGHTFUL CHICKEN, MUSHROOM, AND WILD RICE CASSEROLE

Steps:

• Mix water, onion, celery, wine, salt, and curry powder in large saucepan.
• Add chicken breasts.
• Cover and bring to a boil.
• Turn down heat and simmer for one hour.
• Remove from heat and strain.
• Reserve broth.
• Place chicken in fridge to cool.
• Cut chicken into bite-size pieces.
• Prepare the rice according to package directions, replacing water with reserved broth.
• Preheat oven to 350 degrees.
• Mix chicken, mushrooms, and rice in bowl.
• Blend in soup and sour cream.
• Mix well.
• Lightly grease or spray a 9 x 13 baking dish.
• Spoon mixture into dish.
• Cook for one hour.
• NOTE: If mixture is chilled before cooking, allow to stand at room temp for 30 mins before baking.

CREAMY CHICKEN, MUSHROOM AND WILD RICE CASSEROLE

Steps:

• Heat oven to 375 degrees. Oil a 9 x 13 casserole dish.
• Cook the rice according to package directions.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion and cook under tender 6-8 minutes.
• Add the mushrooms and cook until tender 6 to 8 minutes. Stir in garlic and thyme and cook for 1 minute. Transfer to a large bowl and toss with the spinach.
• Wipe out skillet and heat remaining 2 tablespoons oil over medium heat. Sprinkle flour over the oil and cook, stirring for 1 minute.
• Gradually whisk in the milk. Simmer whisking often until thickened about 5 to 6 minutes.
• Remove from heat and add cheese, red pepper, salt and pepper; stir until the cheese melts and sauce is smooth.
• Shred chicken, discarding skin and bones. Add the chicken and rice to the cheese mixture and toss to coat.
• Fold in the spinach mushroom mixture.
• Transfer to the prepared casserole dish. Cover with foil and bake until bubbling around the edges 45 to 50 minutes. Let stand for 5 minutes before serving.

CHICKEN MUSHROOM AND WILD RICE CASSEROLE

Steps:

• Melt butter over medium heat; sauté onion, carrot, celery, and garlic in butter with curry powder until vegetables are tender (3-5 minutes).
• Add the water, chicken, pepper, and poultry seasoning; bring to a boil.
• Reduce heat to low, and simmer, covered, until chicken is tender (40 minutes).
• Preheat oven to 350°F.
• Remove the chicken and vegetables to a lightly greased 2-quart casserole or baking pan, and cook rice according to package directions in the broth remaining in the skillet (subbing broth for the water called for in the package directions; you'll need to add a cup or so of broth or water to get to the amount listed) (25 minutes).
• In another skillet, melt butter, and sauté mushrooms and artichokes until tender (10 minutes).
• Combine rice, mushroom/artichoke mixture, sour cream, soup, and salt with chicken/veg mixture in casserole.
• Bake, covered, for 20-25 minutes.

CHICKEN, MUSHROOM, & WILD RICE CASSEROLE

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. Note: If the mixture is refrigerated before baking, let stand at room temperature for 30 minutes, then bake.

CHICKEN, MUSHROOM & WILD RICE CASSEROLE

Steps:

• Combine water and rice in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until tender, 35 to 40 minutes. Drain.
• Meanwhile, place chicken in a large skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board and let cool.
• Heat oil in a Dutch oven or large high-sided skillet over medium heat. Add leeks and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 12 to 14 minutes. Add sherry, increase heat to high and cook until most of the liquid has evaporated, 5 to 7 minutes. Sprinkle the vegetables with flour and stir to coat. Add milk; bring to a simmer and cook for 1 minute, stirring. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from the heat.
• Preheat oven to 350°F Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
• Cut the chicken into bite-size pieces. Spread the rice in an even layer in the prepared baking dish. Top with the chicken, then green beans. Pour the sauce over the top and spread evenly. Sprinkle with almonds.
• Bake the casserole until it is bubbling and the almonds are golden brown, about 30 minutes. Let stand for 10 minutes before serving.

CHICKEN, MUSHROOM & WILD RICE CASSEROLE

Steps:

• 1.Combine water and rice in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until tender, 35 to 40 minutes. Drain. 2.Meanwhile, place chicken in a large skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board and let cool. 3.Heat oil in a Dutch oven or large high-sided skillet over medium heat. Add leeks and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 12 to 14 minutes. Add sherry, increase heat to high and cook until most of the liquid has evaporated, 5 to 7 minutes. Sprinkle the vegetables with flour and stir to coat. Add milk; bring to a simmer and cook for 1 minute, stirring. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from the heat. 4.Preheat oven to 350°F. Coat a 8-by-8-inch (or similar 1-1/2-quart) baking dish with cooking spray. 5.Cut the chicken into bite-size pieces. Spread the rice in an even layer in the prepared baking dish. Top with the chicken, then green beans. Pour the sauce over the top and spread evenly. Sprinkle with almonds. 6.Bake the casserole until it is bubbling and the almonds are golden brown, about 30 minutes. Let stand for 10 minutes before serving. Tips & Notes Make Ahead Tip: Prepare through Step 5; cover and refrigerate for up to 2 days or freeze for up to 1 month (defrost in the refrigerator for 2 days before baking). Let stand at room temperature for 30 minutes, then bake at 350°F for about 1 hour.

CHICKEN, MUSHROOM & WILD RICE CASSEROLE RECIPE - (4.6/5)

Steps:

• 1.Combine water and rice in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until tender, 35 to 40 minutes. Drain. 2.Meanwhile, place chicken in a large skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board and let cool. 3.Heat oil in a Dutch oven or large high-sided skillet over medium heat. Add leeks and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 12 to 14 minutes. Add sherry, increase heat to high and cook until most of the liquid has evaporated, 5 to 7 minutes. Sprinkle the vegetables with flour and stir to coat. Add milk; bring to a simmer and cook for 1 minute, stirring. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from the heat. 4.Preheat oven to 350°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray. 5.Cut the chicken into bite-size pieces. Spread the rice in an even layer in the prepared baking dish. Top with the chicken, then green beans. Pour the sauce over the top and spread evenly. Sprinkle with almonds. 6.Bake the casserole until it is bubbling and the almonds are golden brown, about 30 minutes. Let stand for 10 minutes before serving.