WILD RICE CHICKEN BAKE
I developed this recipe when I was low on groceries and in a hurry to get a good hot meal in the oven. The savory onion flavor bakes right into the chicken.-Leslie Gillespie, Red Oak, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a greased 13-in. x 9-in. baking dish. Combine the rice mix with contents of seasoning packet, soup mix, water and butter. Pour over chicken. Cover and bake at 350° for 55-60 minutes or until chicken juices run clear.
Nutrition Facts :
CHICKEN, MUSHROOM AND WILD RICE BAKE
This hearty casserole recipe has it all - chicken, mushrooms, wild rice and Progresso® broth baked into a delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice as directed on package, using broth for liquid. Let stand 5 minutes.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook mushrooms and onion in oil 5 minutes, stirring occasionally, until onion is tender. Stir in soup, milk, sour cream and thyme until blended. Stir in chicken and cooked rice. Spoon mixture into baking dish. Sprinkle with almonds.
- Bake uncovered 30 minutes or until hot and bubbly.
Nutrition Facts : Calories 416, Carbohydrate 34 g, Fat 3, Fiber 3 g, Protein 31 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1069 mg
CHICKEN AND WILD RICE BAKE
This recipe is a great example of Midwest food! Its ingredients, including the wild rice, can all be found in Minnesota. The dish is good for larger groups since the cook doesn't need to spend a lot of time in the kitchen. -Suzanne Greenslit, Merrifield, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water., Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt., Transfer to a 3-qt. or 13x9-in. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.
Nutrition Facts : Calories 332 calories, Fat 21g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 809mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
HOLIDAY CHICKEN AND WILD RICE BAKE RECIPE BY TASTY
Here's what you need: medium yellow onion, butternut squash, large celery stalk, wild rice, Walmart® Rotisserie Chicken, unsalted butter, all purpose flour, milk, chicken stock, kosher salt, freshly ground black pepper, poultry seasoning, garlic powder, fresh thyme, lemon juice, dried cranberries, shredded parmesan cheese, fresh parsley
Provided by Walmart
Categories Dinner
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F (200°C).
- Add the onion, butternut squash, celery, wild rice, and shredded Walmart® Rotisserie Chicken to a 9x13-inch (22 x33 cm) baking dish.
- Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and let bubble for 1 minute. Slowly pour in the milk and chicken stock, whisking constantly, until combined. Simmer for 4-5 minutes, stirring frequently, until thickened and creamy.
- Reduce the heat to low and whisk in the salt, pepper, poultry seasoning, garlic powder, thyme, and lemon juice until combined.
- Pour the cream sauce over the chicken and rice mixture in the baking dish and fold with a spatula until well combined.
- Sprinkle the dried cranberries over the bake, then top with the shredded Parmesan.
- Cover the baking dish tightly with foil and bake for 30-35 minutes, or until the vegetables are tender. Uncover and bake for another 5 minutes, or until the cheese is browned. Remove from the oven and let rest for 5 minutes.
- Garnish with the parsley, then serve.
- Enjoy!
Nutrition Facts : Calories 578 calories, Carbohydrate 81 grams, Fat 15 grams, Fiber 6 grams, Protein 31 grams, Sugar 11 grams
CHICKEN AND WILD RICE BAKE
Creamy, cheesy good. Good chicken and wild rice baked casserole to feed a crowd.
Provided by Shelly
Categories Rice Casserole
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Combine rice, contents of included seasoning packet, 1 3/4 cups water, and 1 tablespoon butter in a medium saucepan. Stir well and bring to a boil. Reduce heat to medium or medium-low, and simmer, covered, for 5 minutes. Remove from heat and set aside until water is absorbed, about 5 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt remaining butter in a large skillet over medium-high heat. Add onion and saute until soft, about 5 minutes. Transfer to a large baking dish with cooked rice. Add chicken, 3 cups Cheddar cheese, condensed soup, water chestnuts, sour cream, milk, salt, and pepper and stir until well mixed. Top with bread crumbs.
- Bake in the preheated oven for 35 to 40 minutes. Sprinkle with remaining Cheddar cheese and almonds and continue to bake until cheese has melted, about 5 minutes longer.
Nutrition Facts : Calories 696.3 calories, Carbohydrate 43.4 g, Cholesterol 137.2 mg, Fat 41.1 g, Fiber 2.2 g, Protein 38.2 g, SaturatedFat 21.8 g, Sodium 1443.2 mg, Sugar 5.3 g
CREAMY WILD RICE AND CHICKEN BAKE
This rice dish is absolutely delicious, I have made it quite a few times and my family just goes wild over it! Prep time does not include pre-boiling the long grain and wild rice. I have even added in chopped jalapenos. If you cannot find uncooked long grain and wild rice use two (250 gram each) packages Uncle Ben's Bistro Express Long Grain and Wild rice with Fine Herbs, it is already precooked, do not preheat the package of rice just add to the recipe as directed. This complete recipe can be doubled, use three packages of the precooked rice for this, not four if you are doubling the recipe.
Provided by Kittencalrecipezazz
Categories Chicken
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 400 degrees.
- Butter a 2-quart casserole dish (use a large dish if you are doubling the recipe).
- Cook the rice according to package directions; set aside.
- In a skillet melt butter, add in onion, drained mushrooms and garlic, cook stirring until soft (about 5 minutes).
- Stir in flour, salt, pepper, half and half cream and broth; cook stirring until thickened (about 5 minutes).
- Stir in Parmesan cheese, and cook for another 2-3 minutes.
- Add in cooked chicken, pimiento, parsley, nuts and the cooked rice; mix well with a wooden spoon to combine.
- Spoon into a casserole dish.
- Sprinkle with more grated Parmesan cheese.
- Bake uncovered for about 25-30 minutes.
- Delicious!
Nutrition Facts : Calories 568, Fat 38.4, SaturatedFat 17.7, Cholesterol 147.3, Sodium 528.9, Carbohydrate 19.6, Fiber 2.8, Sugar 3.4, Protein 36.9
CHICKEN WILD RICE BAKE
This homey combination is one of my most requested chicken recipes. It's a snap to assemble using a boxed rice mix. Plus, it's low in calories. -Joyce Unruh of Shipshewana, Indiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine rice mix with contents of seasoning packet, carrots, peas and water chestnuts. Combine water and soup; pour over rice mixture and mix well. Transfer to a shallow 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes., Meanwhile, sprinkle chicken with paprika and pepper. In a large nonstick skillet, cook chicken and garlic in oil for 5-6 minutes on each side or until lightly browned. Arrange chicken over rice mixture. Cover and bake 10-15 minutes longer or until a thermometer reaches 170° and rice is tender.
Nutrition Facts : Calories 314 calories, Fat 5g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 762mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges
WILD RICE CHICKEN BAKE
A recipe that I found in a community cookbook and tinkered with. Originally, I used to mix up a packet of Good Seasons Honey French dressing for this recipe, which they stopped selling. This was a tangy, somewhat sweet bright orange salad dressing. The closest match I have found is Catalina dressing or bottled french dressing with a touch of honey mixed into it. Also, the rice mix I use comes in a square clear plastic container, the same people that sell Texmati rice. It is a seasoned rice blend, but not overly salty. I have found the box mixes can often be far too salty in this recipe. The microwave wild rice packets you can now purchase (such as Uncle Ben's) would be just fine (about 2 of those pouches is probably enough)
Provided by HeatherFeather
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare your wild rice mix fresh and set aside (if you like, you can be cooking this while you brown the chicken).
- Preheat oven to 325 F and prepare a 9x13" casserole dish with nonstick spray.
- Brown chicken on all sides in hot oil in a large skillet.
- Drizzle or brush salad dressing over chicken and drop the lid on, lowering heat to medium and cooking until chicken is fully cooked, about 5 minutes or so, stirring occasionally.
- Combine cooked rice, undiluted cream of chicken soup, corn, and chicken cubes together and pour into casserole dish.
- Sprinkle with cheese and bake 30 minutes.
Nutrition Facts : Calories 362, Fat 11, SaturatedFat 2.9, Cholesterol 42.1, Sodium 388.2, Carbohydrate 45, Fiber 3.8, Sugar 2.5, Protein 23.3
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