Best Creamy Chicken And Wild Rice Casserole Recipes

CREAMY CHICKEN AND WILD RICE CASSEROLE

Creamy Chicken and Wild Rice Casserole image

Looking for a delicious recipe for dinner tonight? Then check out this easy-to-bake creamy chicken, veggies and wild rice casserole.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h55m

Yield 4

Number Of Ingredients 13

Ingredients

2/3 cup uncooked wild rice
1 2/3 cups water
2 tablespoons water
1 medium stalk celery, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 small red or green bell pepper, chopped (1/2 cup)
1 cup sliced mushrooms (about 3 oz)
1 can (10 3/4 oz) condensed cream of chicken soup
3/4 cup milk
1 cup cut-up cooked chicken
3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 can (8 oz) sliced water chestnuts, drained

Steps:

Cook wild rice in 1 2/3 cups water as directed on package, drain if necessary.
Heat oven to 350°F. In 2-quart saucepan, heat 2 tablespoons water to boiling. Cook celery, onion, bell pepper and mushrooms in water, stirring frequently, until crisp-tender; remove from heat.
Stir in soup and milk. Stir in cooked wild rice and remaining ingredients. Spoon into ungreased 2-quart casserole.
Cover; bake 30 to 40 minutes or until hot and bubbly.

Nutrition Facts : Calories 320, Carbohydrate 42 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 5 g, TransFat 0 g

CREAMY CHICKEN, MUSHROOM AND WILD RICE CASSEROLE

Creamy Chicken, Mushroom and Wild Rice Casserole image

This recipe is from 2013 Woman's Day issue from the casserolequeens.com. I tweaked a little and it's delicious.

Provided by Kathy Klein @KMK1969

Categories Casseroles

Number Of Ingredients 12

Ingredients

4 tablespoon(s) oil, plus more for the dish
1 1/2 cup(s) wild rice blend
1 small onion, chopped
1 pound(s) white mushrooms, sliced
2 large garlic cloves, chopped
1 package(s) baby spinach, 9-10 oz.
3 tablespoon(s) all purpose flour
3 cup(s) milk, 2%
8 ounce(s) shredded swiss cheese
1/4 teaspoon(s) red pepper
3 cup(s) rotisserie chicken, deboned
2 tablespoon(s) fresh thyme

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.