Best Wild Rice Spaghetti Chicken Recipes

CHICKEN BREASTS WITH WILD RICE ALFREDO

Chicken Breasts with Wild Rice Alfredo image

Wild rice and mushrooms bring a rustic flavor to an updated version of the classic chicken and pasta dish.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 1/2 cups uncooked wild rice, rinsed and drained
1 can (14 oz) roasted garlic-seasoned chicken broth
1 cup water
1 teaspoon dried thyme leaves
2 tablespoons butter or margarine
6 boneless skinless chicken breast halves (about 2 lb)
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 jar (7 oz) roasted red bell peppers, drained and chopped
1 jar (1 lb) Alfredo pasta sauce (2 cups)

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.

Nutrition Facts : Calories 720, Carbohydrate 44 g, Cholesterol 180 mg, Fat 5, Fiber 4 g, Protein 44 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 5 g, TransFat 1 1/2 g

CONTEST-WINNING CHICKEN WILD RICE CASSEROLE

Contest-Winning Chicken Wild Rice Casserole image

While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. -Elizabeth Tokariuk, Lethbridge, Alberta

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 small onion, chopped
1/3 cup butter
1/3 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 cup half-and-half cream
4 cups cubed cooked chicken
4 cups cooked wild rice
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 jar (4 ounces) diced pimientos, drained
1 tablespoon minced fresh parsley
1/3 cup slivered almonds

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.

Nutrition Facts : Calories 382 calories, Fat 19g fat (8g saturated fat), Cholesterol 98mg cholesterol, Sodium 878mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.