Best Creamy Elegant Rice Casserole Recipes

CHICKEN AND WILD RICE CASSEROLE

Chicken and Wild Rice Casserole image

A creamy chicken, wild rice, and mushroom casserole. This elegant, tasty recipe may be made in advance and baked right before company arrives! It's a real family favorite! Serve with French-style green beans or broccoli, fruit salad and French bread. That's all you need.

Provided by KITKATY

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 2h30m

Yield 10

Number Of Ingredients 11

Ingredients

3 pounds bone-in chicken breast halves, with skin
1 cup water
1 cup dry white wine
1 ½ teaspoons salt
1 teaspoon curry powder
1 onion, sliced
1 cup chopped celery
2 (6 ounce) packages long grain and wild rice mix
1 (16 ounce) can sliced mushrooms, drained
1 cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup

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.

Nutrition Facts : Calories 385.1 calories, Carbohydrate 33.7 g, Cholesterol 87.7 mg, Fat 10.3 g, Fiber 2 g, Protein 33.8 g, SaturatedFat 4.4 g, Sodium 1325.8 mg, Sugar 3.3 g

CREAMY CHICKEN AND RICE CASSEROLE

Creamy Chicken and Rice Casserole image

This nostalgic dish evokes the Old School casseroles your grandmother used to make-but in easy mode to make it quick, delicious, and great for a weeknight. Rotisserie chicken and precooked rice (or leftover rice) are combined with easy-prep veggies and baked with a flour-thickened broth that has a little sour cream added for creaminess.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 40m

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil, divided
4 cups sliced mixed mushrooms (10 ounces)
2 shallots, minced
Salt and pepper
2 tablespoons all-purpose flour
2 1/4 cups chicken broth
4 cups shredded chicken, from a small rotisserie chicken
2 cups cooked rice (white or brown)
1/2 cup frozen peas
1/2 cup fresh parsley, chopped
1/2 cup reduced-fat sour cream
1 cup fresh breadcrumbs

Steps:

Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.
Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.
Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.

Nutrition Facts : Calories 616 g, Fat 42 g, Fiber 3 g, Protein 23 g, SaturatedFat 11 g

CREAMY ELEGANT RICE CASSEROLE

Creamy Elegant Rice Casserole image

I have been having this great rice side dish since I was a little kid. it's so rich and creamy you could even have it on it's own with tortillas and beans.

Provided by ScottySauce

Categories Rice

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

4 cups water
2 cups rice
1 tablespoon butter
2 teaspoons salt
2 cups sour cream
1/2 cup chopped onion
1/4 cup chopped cilantro
1 minced garlic clove
2 tablespoons lard or 2 tablespoons vegetable oil
2 poblano chiles, roasted, peeled and deveined
1/2 cup chopped onion
1 garlic clove
1 (16 ounce) can corn
1/2 lb grated cheddar cheese

Steps:

1.- Bring water to a boil and add buttter and salt. When the butter is melted,.
add the rice and bring back to a boil. Lower the heat to very low, cover the.
rice with a tight-fitting lid and cook for 25 to 30 minutes, Take rice out of.
the saucepan and spread on a baking sheet to cool or allow to cool in the pan.
uncovered.
2.- Meanwhile, combine the sour cream with the chopped onion and cilantro.
and add salt to taste.
3.- Heat the lard in a frying pan and add the chopped onion and garlic clove.
Dice the poblanos and add to pan when the onion is wilted. Saute for one.
minute. Let cool and combine with the rice.
4.- Drain the can of corn well and add to the cool rice and poblano mixture.
Add the sour cream mixture and mix in the grated cheese.
5.- Bake for 30 minutes or until heated through in a 350 degree oven. If.
using a pyrex dish, the oven temperature should be 325 degrees.

CREAMY RICE CASSEROLE

Creamy Rice Casserole image

A simple and flavorful rice side dish from the Border Cookbook, posted for ZWT 3, Mexico. Prep time does not include time needed to cook rice.

Provided by pattikay in L.A.

Categories Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter
1/2 medium onion, chopped
1 1/2 cups corn kernels
1/2 cup mild green chili, chopped and roasted
3 cups cooked rice, preferably cooked in chicken stock
4 ounces asadero cheese, grated (or monterey jack or a cheddar or jack blend)
1/2 cup creme fraiche or 1/2 cup sour cream
salt
3 tablespoons minced cilantro

Steps:

preheat oven to 350. grease a baking dish.
warm the butter in a skillet over medium heat.
add the onion and saute till soft. stir in the corn and chile and cook for about 5 minutes.
transfer the corn and chile mixture to a large bowl.
stir in the rice and remaining ingredients.
spoon the mixture into the baking dish and bake, covered for 25 minutes.
uncover and bake for 5 minutes more.
serve warm.