Dinner - Best chicken wild rice casserole recipes

Author: Karen Hansen  

Get Classic Chicken and Wild Rice Hotdish Recipe from Food Network This Cheesy Chicken and Wild Rice Casserole makes the perfect dinner! You can also use 1 (13-ounce) package frozen cooked wild rice, such as Engine 2, which is sold at Whole Foods.

Chicken and Wild Rice Casserole

Chicken and Wild Rice Casserole
Make this easy Chicken and Wild Rice Casserole from scratch with simple, wholesome ingredients!
Provided by: Blair Lonergan
Total time: 50 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 16
Ingredients:
  • ⅓ cup salted butter plus 1 tablespoon, divided
  • 1 small onion, finely diced
  • 8 ounces sliced fresh mushrooms
  • ½ cup peeled and diced carrot
  • ½ cup chopped celery
  • 2 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper
  • 1 (14.5 oz) can chicken broth
  • 1 cup whole milk
  • 4 cups cooked wild rice (prepared with the seasoning packet according to package instructions)
  • 3-4 cups cooked, shredded or diced chicken (I use the meat from a rotisserie chicken)
  • 2 tablespoons chopped fresh parsley ((or 2 teaspoons dried parsley flakes))
  • 1 teaspoon fresh thyme leaves ((or ¼ teaspoon dried thyme))
  • 1 cup Ritz cracker crumbs ((about 20 whole crackers before crushing))
Nutrition:
  • Serving Size: 1 /8 of the recipe
  • Calories: 339 kcal
  • Carbohydrate: 31 g
  • Protein: 23 g
  • Fat: 14 g
  • Saturated Fat: 7 g
  • Cholesterol: 71 mg
  • Sodium: 646 mg
  • Fiber: 3 g
  • Sugar: 4 g
How to cook:
  1. Preheat oven to 350° F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  2. Melt ⅓ cup butter in a Dutch oven over medium heat. Add the onion and saute until soft, about 4-5 minutes. Add mushrooms, carrot and celery. Cook until vegetables soften, about 5-6 minutes. Add garlic; cook for 1 more minute, stirring constantly. Add the flour, salt and pepper; cook, stirring constantly, for 1 more minute.
  3. Gradually whisk in the broth; bring to a boil. Reduce heat slightly, and let the sauce bubble and simmer until it thickens, about 2-3 minutes. Reduce heat to low, stir in the milk; add rice, chicken, parsley and thyme. Cook and stir for 1-2 more minutes. Taste and season with additional salt and pepper, if necessary. Remove from heat.
  4. Transfer chicken and rice mixture to the prepared baking dish.
  5. In a small bowl, stir together the Ritz cracker crumbs and 1 tablespoon of melted butter. Sprinkle the buttered crumbs on the top of the casserole.
  6. Bake, uncovered, for 20-25 minutes, or until hot and bubbly.
Notes: Contest-Winning Chicken Wild Rice Casserole, 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

Classic Chicken and Wild Rice Hotdish

Get Classic Chicken and Wild Rice Hotdish Recipe from Food Network
Provided by: Amy Thielen
Total time: 85 minutes
Cook time: 80 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: american
Number of ingredients: 17
Ingredients:
  • 1/2 cup natural wild rice
  • Fine sea salt
  • 1 bay leaf
  • 6 tablespoons salted butter, plus more for the baking dish
  • 2 leeks, white and light green parts, diced
  • 3 stalks celery, diced
  • Freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 2/3 cup heavy cream
  • 3/4 cup low-sodium chicken stock
  • 3/4 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
  • 1/4 teaspoon grated nutmeg
  • 2 cups roughly chopped cooked chicken
  • 4 ounces aged Gouda or aged cheddar cheese, grated (about 1 1/2 cups)
  • 2 cups coarsely ground buttery crackers (such as Ritz or Club; about 2 sleeves)
  • 2 tablespoons extra-virgin olive oil
How to cook:
  1. Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.)
  2. Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes.
  3. Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.
  4. Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.
  5. Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside.
  6. Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes.
  7. Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately.
Notes: Instant Pot Chicken and Wild Rice Casserole, Ingredients You'll Need: · 1 large chicken breast, cut in half (or two smaller chicken breasts, cut in half) · 2 large carrots, sliced · 2 ribs of

Cheesy Chicken and Wild Rice Casserole

Cheesy Chicken and Wild Rice Casserole
This Cheesy Chicken and Wild Rice Casserole makes the perfect dinner! Simple and delicious for any night of the week!
Provided by: Jenny
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 18
Ingredients:
  • 3 tablespoons extra virgin olive oil
  • 1 medium onion (finely diced)
  • 3 stalks celery (finely chopped)
  • 3 carrots (peeled and diced)
  • 2 tablespoons fresh minced garlic
  • 2 cups shredded (cooked chicken breast)
  • 2 cups steamed white rice
  • 16 ounces cooked wild rice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic salt
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups reduced sodium chicken broth
  • 2 cups shredded cheddar cheese
  • 1 1/2 cups shredded cheddar cheese to top over rice
Nutrition:
  • Calories: 534 kcal
  • Carbohydrate: 33 g
  • Protein: 24 g
  • Fat: 34 g
  • Saturated Fat: 19 g
  • Cholesterol: 89 mg
  • Sodium: 958 mg
  • Fiber: 2 g
  • Sugar: 3 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 350 degrees Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.
  2. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in 2 cups cheese until melted. Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional 1 1/2 cups cheddar cheese and bake for 25-30 minutes or until cheese is melted through.
Notes: Cheesy Chicken and Wild Rice Casserole, How To Make Chicken Rice Casserole Saute vegetables in a large skillet or pot. Add in both rices, seasonings and chicken. Prepare your

Creamy Chicken-and-Wild Rice Casserole

Creamy Chicken-and-Wild Rice Casserole
Wild rice is wonderfully fragrant; it’s the perfect counter to the creamy, earthy mushroom mixture and has enough texture that the grains won’t bloat or fall apart in the casserole. Simmer 11/2 cups rice in 6 cups water for 45 minutes and drain. You can also use 1 (13-ounce) package frozen cooked wild rice, such as Engine 2, which is sold at Whole Foods. Cook the mushroom mixture on the stove while the chicken finishes in the oven (use the same casserole dishes to avoid extra clean up). Serve with simply sautéed green beans or a mixed greens salad.
Provided by: Julia Levy
Total time: 70 minutes
Yields: 8 servings
Number of ingredients: 17
Ingredients:
  • 1 tablespoon olive oil
  • 1 1/2 pounds skinless, boneless chicken breasts
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • Cooking spray
  • 1/4 cup all-purpose flour
  • 5 cups 2% reduced-fat milk, divided
  • 1 1/2 cups sliced leeks
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 tablespoon fresh thyme leaves, chopped
  • 2 (8-oz.) pkg. presliced cremini mushrooms
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 ounce 1/3-less-fat cream cheese, softened
  • 3 cups hot cooked wild rice
  • 3 green onions, sliced
  • 1/2 cup sliced almonds
Nutrition:
  • Calories: 335 calories
  • Carbohydrate: 32 g
  • Cholesterol: 62 mg
  • Fat: 10.9 g
  • Fiber: 4 g
  • Protein: 29 g
  • Saturated Fat: 3.5 g
  • Sodium: 633 mg
  • Sugar: 2 g
How to cook:
  1. Step 1 Preheat oven to 350 degrees F.
  2. Step 2 Heat oil in a large skillet over medium-high. Sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 3 minutes on each side. Divide chicken between 2 square (8-inch) baking dishes coated with cooking spray. Bake at 350°F for 10 minutes or until done. Cool and chop.
  3. Step 3 Return skillet to medium-high. Combine flour and 1/2 cup milk in a bowl. Add leeks and next 4 ingredients (through mushrooms) to pan; cook 13 minutes or until browned and tender. Stir in flour mixture, remaining 4 1/2 cups milk, and parsley; cook 3 minutes. Stir in cream cheese until smooth; cook 2 minutes or until slightly thickened. Combine chicken, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, mushroom mixture, rice, and green onions in a bowl. Coat baking dishes with cooking spray. Divide chicken mixture between dishes; top with almonds. Follow freezing directions, or bake at 350 degrees F for 30 minutes or until browned and bubbly.How-ToFREEZE: Cool mixture completely. Cover with heavy-duty foil or airtight lids. Freeze up to 2 months.THAW: Uncover and microwave at MEDIUM (50% power) 15 minutes or until thawed.REHEAT: Cover and bake at 450 degrees F for 25 to 30 minutes or until thoroughly heated.
Notes: Creamy Chicken-and-Wild Rice Casserole Recipe, Combine chicken, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, mushroom mixture, rice, and green onions in a bowl. Coat baking dishes with cooking
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