Best 20 Chicken Wild Rice Casserole Recipes

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Indulge in a culinary journey with our diverse collection of chicken wild rice casserole recipes. Embark on a flavor adventure with our classic chicken wild rice casserole, a harmonious blend of tender chicken, savory wild rice, creamy sauce, and a crispy topping. For a touch of elegance, try our gourmet chicken wild rice casserole, featuring succulent chicken, a medley of wild rice and mushrooms, a velvety sauce enriched with white wine, and a golden brown crust. If you're seeking a lighter option, our healthy chicken wild rice casserole offers a delightful balance of flavors without compromising on nutrition. Discover a hearty and comforting experience with our hearty chicken wild rice casserole, packed with chicken, wild rice, vegetables, and a creamy sauce that will warm your soul. Additionally, explore our creamy chicken wild rice casserole, a luscious combination of chicken, wild rice, and a creamy sauce that will tantalize your taste buds.

Let's cook with our recipes!

CHICKEN AND WILD RICE CASSEROLE



Chicken and Wild Rice Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 13

Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben's
1 cup (2 sticks) unsalted butter, plus more for greasing dish
16 ounces fresh mushrooms, sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid)
1 small onion, chopped
1/2 cup all-purpose flour
3 cups chicken broth
3 cups half-and-half
4 cooked boneless, skinless chicken breast halves, diced
1 cup toasted slivered almonds, coarsely chopped
1/2 cup sliced pimientos
1/4 cup chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cook the long-grain and wild rice mixes according to the package directions. Set aside.
  • Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
  • In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.
  • Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.

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

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

ASPARAGUS, CHICKEN, WILD RICE CASSEROLE



Asparagus, Chicken, Wild Rice Casserole image

I found this recipe several years ago while looking for something unusual but simple I could prepare for company. I could prepare for company. It's a dish that I've served many times since then-with a salad and rolls, it makes a complete meal. My husband and I both grew up in the country. We're living in a suburb of a big city now, but we hope to move to a rural area. Meanwhile, two small children, home improvement projects, sewing and needlework keep me busy.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

1 cup uncooked wild rice, rinsed
2 cups chicken broth
1 can (4 ounces) mushroom stems and pieces, undrained
6 tablespoons butter, divided
6 boneless skinless chicken breast halves
2 tablespoons onion soup mix
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 pounds fresh asparagus, trimmed

Steps:

  • Spread rice in a greased 13x9-in. baking dish. Add the broth and mushrooms; dot with 2 tablespoons butter. Arrange chicken in center of dish; sprinkle with onion soup mix. Spoon mushroom soup over top. , Bake, uncovered, at 350° for 1 hour. Arrange asparagus around edges of dish. Melt remaining butter; brush over asparagus and sprinkle with paprika. Bake 15-20 minutes longer or until asparagus is tender.

Nutrition Facts :

DELIGHTFUL CHICKEN, MUSHROOM, AND WILD RICE CASSEROLE



Delightful Chicken, Mushroom, and Wild Rice Casserole image

This casserole is heavenly! It has the most wonderful flavor! This one is best if you cook the chicken, rather than buy pre-cooked chicken or use leftovers, because you cook the rice in the broth, which is the secret to the delicious flavor. I got this recipe off of another site and everyone that I have served it to just loves it!

Provided by Helping Hands

Categories     Chicken Breast

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs chicken breast halves
1 can cream of mushroom soup, 10.75 oz
1 cup water
1 cup sour cream
1 cup cooking white wine
1 can sliced mushrooms, 16 oz,drained
1/2 teaspoon salt
1 teaspoon curry powder
1 cup chopped celery
1 medium onion, sliced
2 (6 ounce) packages long grain and wild rice blend

Steps:

  • Mix water, onion, celery, wine, salt, and curry powder in large saucepan.
  • Add chicken breasts.
  • Cover and bring to a boil.
  • Turn down heat and simmer for one hour.
  • Remove from heat and strain.
  • Reserve broth.
  • Place chicken in fridge to cool.
  • Cut chicken into bite-size pieces.
  • Prepare the rice according to package directions, replacing water with reserved broth.
  • Preheat oven to 350 degrees.
  • Mix chicken, mushrooms, and rice in bowl.
  • Blend in soup and sour cream.
  • Mix well.
  • Lightly grease or spray a 9 x 13 baking dish.
  • Spoon mixture into dish.
  • Cook for one hour.
  • NOTE: If mixture is chilled before cooking, allow to stand at room temp for 30 mins before baking.

WILD RICE BROCCOLI CHICKEN CASSEROLE



Wild Rice Broccoli Chicken Casserole image

I am not sure where this originally came from (I did not make it up). My OAMC Club uses this recipe Enjoy!

Provided by Tamerlane

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 (6 ounce) package long grain and wild rice blend
1/2 cup onion, chopped
1/2 cup celery, cut into pieces
1 (10 ounce) package frozen chopped broccoli
2 tablespoons butter
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup sour cream
1/3 cup white wine worcestershire sauce (optional)
2 cups cooked chicken, chopped

Steps:

  • Cook rice mix.
  • Cook onion and celery in butter until tender.
  • Stir in soup, sour cream, and wine.
  • Stir in chicken and cooked rice.
  • Turn into casserole or baking dish.
  • Bake uncovered in 350 degree oven for 35-40 minutes.
  • Leftover idea ** Make chicken soup with leftover chicken. Save chicken stock from above recipe. Add 1/3 cup onion, 1 can corn, 1 1/2 cups noodles. Simmer 10 minutes. Add leftover chicken 1-2 cups, heat thoroughly. Season with parsley, salt and pepper.

CHICKEN AND WILD RICE CASSEROLE SUPREME



Chicken and Wild Rice Casserole Supreme image

Make and share this Chicken and Wild Rice Casserole Supreme recipe from Food.com.

Provided by BecR2400

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

3 cups cooked chicken breasts, cut into 1/2 inch pieces
1 (6 ounce) package long grain and wild rice blend (Uncle Ben's Original Recipe)
1/2 cup onion, chopped
1 (4 ounce) can sliced mushrooms, drained
1 (8 ounce) can sliced water chestnuts, drained and chopped fine
1 (10 3/4 ounce) can cream of celery soup
2 (14 ounce) cans French style green beans, drained
1 (2 ounce) jar chopped pimiento, drained
1/4 teaspoon black pepper
2 tablespoons snipped parsley
1 -2 tablespoon fresh lemon juice (juice from 1/2 lemon)
1/2 cup mayonnaise
1/4 cup sliced almonds
1 1/2 cups seasoned stuffing mix
1/2 cup butter, melted

Steps:

  • Preheat oven to 350 degrees F.
  • Cook rice according to package directions, adding the chopped onion in to the pot during the last few minutes of cooking time.
  • In a buttered 13 x 9 inch baking dish, stir together the rice & onion mixture, the chicken, mushrooms, chestnuts, soup, beans, pimiento, pepper, parsley, lemon juice, mayonnaise, and sliced almonds.
  • Spoon the topping mixture evenly over the casserole.
  • Bake uncovered at 350 degrees for 35 to 45 minutes, until hot and bubbly.
  • Note: Also good using 1 1/2 cups shredded sharp cheddar cheese as a topping (in place of the stuffing mixture), add the cheese during the last 15 minutes of baking.

Nutrition Facts : Calories 355.7, Fat 23.9, SaturatedFat 9.8, Cholesterol 82.6, Sodium 783.8, Carbohydrate 18, Fiber 4.7, Sugar 4.2, Protein 19.4

CHEESY CHICKEN AND WILD RICE CASSEROLE



Cheesy Chicken and Wild Rice Casserole image

This casserole dinner has it all - chicken, Progresso® broth, wild rice and mushrooms baked in a hearty meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 13

1 package (2 3/4 oz) instant simmer-and-serve wild rice
6 tablespoons butter or margarine
3/4 teaspoon salt
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1/2 cup sliced leek
1 clove garlic, finely chopped
2 tablespoons Gold Medal™ all-purpose flour
2 cups milk
4 oz Gruyère cheese, shredded (1 cup)
3 cups shredded cooked chicken
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon freshly ground pepper
1/2 cup sliced almonds, toasted

Steps:

  • Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice as directed on package, using 2 tablespoons of the butter and 1/4 teaspoon of the salt.
  • Meanwhile, in 12-inch skillet, melt remaining 1/4 cup butter over medium-high heat. Cook mushrooms, leek and garlic in butter 3 minutes, stirring occasionally, until tender. Reduce heat to medium. Stir in flour. Gradually add milk; heat to boiling. Cook 5 minutes, stirring constantly, until thickened. Remove from heat; stir in 1/2 cup of the cheese.
  • In large bowl, mix cooked rice, milk mixture, chicken, broth, pepper and remaining 1/2 teaspoon salt until blended. Spoon into baking dish. Sprinkle with almonds and remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes or until thoroughly heated and cheese is melted.

Nutrition Facts : ServingSize 1 Serving

CREAMY WILD RICE CHICKEN CASSEROLE



Creamy Wild Rice Chicken Casserole image

A hearty weeknight casserole with chicken, mushrooms, and a wild rice blend made rich and creamy with Classico® Fresh Four Cheese Alfredo Sauce.

Provided by Classico

Categories     Trusted Brands: Recipes and Tips     Classico® Pasta Sauce

Time 1h

Yield 4

Number Of Ingredients 11

1 (6 ounce) package long grain and wild rice mix
2 tablespoons butter
6 large mushrooms, sliced
2 tablespoons olive oil
12 ounces skinless, boneless chicken breasts, cut into bite-size pieces
Salt and pepper to taste
Garlic powder to taste
1 (15 ounce) jar Classico® Fresh Four Cheese Alfredo Sauce, divided
20 saltine crackers, crushed
1 tablespoon melted butter
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 2-quart baking dish with non-stick cooking spray.
  • Prepare rice according to package directions.
  • Melt butter in a skillet over medium to medium-high heat. Add mushrooms and saute until they release some moisture and begin to brown, 4 to 5 minutes. Remove mushrooms from pan.
  • Heat 2 tablespoons olive oil over medium heat in the same skillet. Saute chicken pieces until browned. Season with salt, pepper, and garlic powder to taste.
  • Combine the rice, chicken, mushrooms, and 3/4 of the jar of Alfredo sauce in the prepared baking dish. Mix well, and then spread remaining sauce over the top. Sprinkle crushed crackers evenly over casserole and drizzle 1 tablespoon melted butter over top.
  • Bake until heated through and topping is golden, about 30 minutes. Garnish with parsley.

Nutrition Facts : Calories 505 calories, Carbohydrate 53.3 g, Cholesterol 71.3 mg, Fat 20.9 g, Fiber 3.2 g, Protein 25.9 g, SaturatedFat 7.2 g, Sodium 1337.2 mg, Sugar 2 g

WILD RICE-CHICKEN CASSEROLE



Wild Rice-Chicken Casserole image

Easy and tasty rice and chicken dish for that leftover chicken or turkey. There is never any leftovers.

Provided by Karen From Colorado

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (6 ounce) package long grain and wild rice blend
1/2 cup chopped onion
1/2 cup chopped celery
2 teaspoons butter or 2 teaspoons margarine
1 (10 ounce) can cream of mushroom soup
1/2 cup sour cream
1/3 cup dry white wine
1/2 teaspoon curry powder
2 cups cubed, cooked chicken or 2 cups turkey

Steps:

  • Prepare rice mix according to package directions.
  • While rice is cooking, cook onion and celery in butter until tender.
  • Stir in soup, sour cream, wine, and curry.
  • Stir in chicken and cooked rice.
  • Turn into a 2 quart casserole or a 12x7x2 inch baking dish.
  • Bake, uncovered, in a 350 degree oven for 35 to 40 minutes.
  • Stir before serving.

CHICKEN MUSHROOM AND WILD RICE CASSEROLE



Chicken Mushroom and Wild Rice Casserole image

Make and share this Chicken Mushroom and Wild Rice Casserole recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 18

1 1/2 tablespoons butter
1/4 teaspoon curry powder
1/2 onion, halved
1/4 cup carrot, chopped (1/2 carrot)
1/2 cup celery, sliced (1 1/2 stalks)
1 garlic clove, minced
1/2 cup water
1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs skinless boneless turkey breasts, cut into bite-sized pieces
1/8 teaspoon black pepper
1/4 teaspoon poultry seasoning
1 (6 1/4 ounce) package wild rice mix (such as Uncle Ben's long grain and wild rice blend)
1 cup chicken broth (approx.)
2 1/2 tablespoons butter
1 (4 ounce) can mushrooms, sliced
1 (14 ounce) can quartered artichoke hearts, drained
1 cup sour cream
8 ounces cream of mushroom soup (3/4 can)
1/4 teaspoon salt (or to taste)

Steps:

  • Melt butter over medium heat; sauté onion, carrot, celery, and garlic in butter with curry powder until vegetables are tender (3-5 minutes).
  • Add the water, chicken, pepper, and poultry seasoning; bring to a boil.
  • Reduce heat to low, and simmer, covered, until chicken is tender (40 minutes).
  • Preheat oven to 350°F.
  • Remove the chicken and vegetables to a lightly greased 2-quart casserole or baking pan, and cook rice according to package directions in the broth remaining in the skillet (subbing broth for the water called for in the package directions; you'll need to add a cup or so of broth or water to get to the amount listed) (25 minutes).
  • In another skillet, melt butter, and sauté mushrooms and artichokes until tender (10 minutes).
  • Combine rice, mushroom/artichoke mixture, sour cream, soup, and salt with chicken/veg mixture in casserole.
  • Bake, covered, for 20-25 minutes.

Nutrition Facts : Calories 465, Fat 20.1, SaturatedFat 10.9, Cholesterol 103, Sodium 849.5, Carbohydrate 36.5, Fiber 6, Sugar 3.2, Protein 36.4

CROCK POT CHICKEN WILD RICE CASSEROLE



Crock Pot Chicken Wild Rice Casserole image

This delicious and homey one dish meal is very rich and easy. I love how the wild rice cooks in the crock pot, absorbing the flavors of the other ingredients.

Provided by coxva

Categories     Chicken

Time 8h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 slices bacon
1 onion, chopped
2 garlic cloves, minced
14 ounces condensed chicken broth
1 1/3 cups water
10 ounces condensed cream of chicken soup
9 ounces baby carrots
1 1/4 cups wild rice
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1/4 teaspoon dried marjoram

Steps:

  • In large skillet, cook bacon until crisp. Remove bacon, crumble and refrigerate.
  • Remove all but 1 tablespoon bacon drippings from skillet. Add onion and garlic to skillet and cook and stir for 2-3 minutes.
  • Stir in broth, water, and condensed soup; cook and stir until bubbly, 3-4 minutes.
  • Place wild rice and carrots in 3-4 quart crock pot. Top with chicken pieces and pour mixture in skillet over chicken. Sprinkle with marjoram.
  • Cover crock pot and cook on HIGH for 1 hour.
  • Stir mixture, making sure wild rice is submerged in liquid.
  • Reduce crock pot setting to LOW and cook, covered, for 6-8 hours until chicken is thoroughly cooked and wild rice is tender.
  • Sprinkle reserved bacon into crock pot during the last 30 minutes of cooking time.

COMPANY'S COMING CHICKEN AND WILD RICE CASSEROLE



Company's Coming Chicken and Wild Rice Casserole image

This is a great company-worthy dinner casserole. Serve with a green vegetable or salad. ***Prep time does not include rice and chicken cooking time.

Provided by Daily Inspiration S

Categories     Chicken

Time 50m

Number Of Ingredients 13

1 c long grain & wild rice mix
1/2 c onion, finely chopped
1/2 c butter
1/4 c flour
1 can(s) 6-oz. sliced mushrooms, drained
chicken broth
1/2 c light cream or evaporated milk
3 c cooked chicken breast, diced
1/4 c pimentos, drained and diced
2 Tbsp fresh parsley, chopped
1/2 tsp salt (or more to taste)
1/4 tsp pepper
1/2 c slivered almonds

Steps:

  • 1. Prepare rice mix according to pkg. instructions.
  • 2. Meanwhile, saute onions in butter until translucent and tender. Remove onions from heat and stir in flour. Mix well until all trace of flour disappears. Drain mushrooms, reserving liquid, and add enough chicken broth to mushroom liquid to make 1 1/2 cups.
  • 3. Gradually add liquid to onion/flour mixture and then add cream stirring until mixture is thickened.
  • 4. Add rice, mushrooms, chicken, pimento, parsley, salt and pepper.
  • 5. Prepare a 2 qt. casserole and add chicken mixture. Sprinkle with almonds.
  • 6. Bake at 350 degrees F for 25-30 minutes or until heated through.

CHICKEN AND WILD RICE CASSEROLE RECIPE - (4/5)



Chicken and Wild Rice Casserole Recipe - (4/5) image

Provided by msippigrl

Number Of Ingredients 7

2 (7 oz) boxes Long Grain and Wild Rice mix (I used Zatarain's*)
1 (10 1/2 oz) can cream of mushroom soup (I used 98% F.F.)
1 (10 1/2 oz) can cream of celery soup (I used 98% F.F.)
2 cups water
1/4 teaspoon black pepper
Paprika
6 medium, skinless bone-in chicken thighs (can use skinless boneless chicken breasts halves)

Steps:

  • Preheat oven to 350° F. Spray a 13x9" baking pan with cooking spray. Set aside. In a mixing bowl, whisk together both cans of soup, water, and black pepper until smooth. Stir in both boxes of rice* (see Note below first). Pour mixture into the prepared baking pan. Arrange chicken pieces on top then lightly sprinkle just the chicken pieces with paprika. Cover and seal pan tightly with aluminum foil. Bake undisturbed for 2 1/2 hours. (Don't open the oven door or remove the foil during baking time). If desired, after it has finished cooking, remove foil and oven broil for 1-2 minutes just to add a little color to the top of the chicken. NOTE: *Zatarain's wild rice mix is a well seasoned product with the seasonings mixed in with the rice. (Some products may have a separate seasoning packet.) I was a bit concerned about the dish being over-seasoned with the cans of soup, so when I poured the rice into the bowl on top of the soup mixture, I removed 2 or 3 "clumps" of the seasoning before stirring it into the soup mixture. Worked out very well.

WILD RICE CHICKEN CASSEROLE



Wild Rice Chicken Casserole image

My husband of 51 years loves to eat and I love to cook, so we're both happy when I make this casserole. It's nice and creamy with a little crunch from almonds. The chicken is canned, but you'd never know it from the taste.-Mrs. Darrell Plinsky, Wichita, Kansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4-6 servings.

Number Of Ingredients 11

1 package (6 ounces) long grain and wild rice
1/3 cup chopped onion
3 tablespoons chopped almonds
2 tablespoons dried parsley flakes
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups 2% milk
1-1/2 cups chicken broth
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
1 can (10 ounces) chunk white chicken, drained

Steps:

  • Prepare the rice according to package directions. Meanwhile, in a small skillet, saute the onion, almonds and parsley in butter for 4-5 minutes or until onion is tender and almonds are lightly toasted., In a large bowl, combine the flour, milk, broth, salt and pepper until smooth. Stir in the chicken, rice and vegetables., Pour into a greased 13-in. x 9-in. baking dish (mixture will be thin). Bake, uncovered, at 425° for 30-35 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 313 calories, Fat 13g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 1117mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

CHICKEN, WILD RICE AND GREEN BEAN CASSEROLE



Chicken, Wild Rice and Green Bean Casserole image

Old fashioned recipe, but definitely a great comfort food weeknight dinner. ***Prep time does not include cooking time for chicken or rice

Provided by Daily Inspiration S

Categories     Casseroles

Time 55m

Number Of Ingredients 10

3 c chicken breast, cooked and cubed
1 pkg uncle ben's wild rice, cooked
1 can(s) cream of celery soup
1 medium jar sliced pimentos
1 small onion, finely chopped
2 c french-sliced green beans
1/2 c sliced water chestnuts
1 c mayonnaise (do not substitute salad dressing)
salt & pepper to taste
1 can(s) french fried onion rings, crumbled for topping (optional)

Steps:

  • 1. In a large bowl, combine all ingredients except french fried onion rings.
  • 2. Using a 2 1/2 - 3 quart casserole dish, transfer mixture to dish. Add crumbled french fried onion rings to the top of the casserole.
  • 3. Bake at 350 degrees F for 30 - 35 minutes. If onion rings begin to darken, cover with a flat piece of foil across the top of the casserole.

CHEESY CHICKEN AND WILD RICE CASSEROLE RECIPE - (5/5)



Cheesy Chicken and Wild Rice Casserole Recipe - (5/5) image

Provided by Mrs_imUnLawson

Number Of Ingredients 19

CHEESE SAUCE:
3 tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 tablespoons fresh garlic, minced
2 cups cooked chicken breast, shredded
2 cups steamed white rice
16 ounces prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
4 tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups chicken broth
2 cups cheddar cheese, shredded
1 1/2 cups cheddar cheese, shredded for topping

Steps:

  • Preheat oven to 350 degrees F. 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. 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 cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve and enjoy.

HERBED CHICKEN & WILD RICE CASSEROLE



Herbed Chicken & Wild Rice Casserole image

I will be honest. I have not tried this recipe yet. It is planned for the near future, though. I received this recipe in one of those newletters you receive via the email, but I can't remember which one.

Provided by Jellyqueen

Categories     One Dish Meal

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 -1 1/2 lb chicken tenders
6 -8 ounces sliced mushrooms
1 tablespoon olive oil
2 -3 slices bacon, cooked and crumbled
1 teaspoon butter
1 (6 ounce) box chicken flavored long grain and wild rice blend
1 (10 ounce) can cream of chicken soup (if you can find the herbed cream soup, it is best)
1 cup water
1 teaspoon herbs (mixture of your choice, parsley, thyme, tarragon, etc.)

Steps:

  • Saute the chicken pieces and mushrooms in oil and butter until chicken is very lightly browned.
  • Place bacon on bottom of 3 1/2 quart or larger crockpot.
  • Place package of rice over bacon, reserving the package of seasoning that is enclosed in the box.
  • Place chicken tenders over rice.
  • Pour soup over chicken, then add water.
  • Top with seasonings and sprinkle with herb mixture.
  • Cover and cook on LOW for 5 to 6 hours, or until rice is tender.
  • NOTE: Some of the boxed rice mixes may already be combined with the seasonings.
  • That is not problem.

FAVORITE CHICKEN AND WILD RICE CASSEROLE



Favorite Chicken and Wild Rice Casserole image

I found this in Southern Living several years ago and make it often, especially when bringing a meal to someone. It freezes well which is good since the recipe is much more than my family can eat. I usually make it either in 2 2qt baking dishes or 3 9x9 pans for freezing and add a little extra cheese on top. Light sour cream, lowfat milk and Healthy Request soup work well for a lower fat version.

Provided by LonghornMama

Categories     Chicken

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

2 (6 1/4 ounce) packages quick-cooking long grain and wild rice mix
1/4 cup butter
2 medium onions, chopped
4 stalks celery, chopped
2 (8 ounce) cans sliced water chestnuts, drained
5 cups chopped cooked chicken
1 lb shredded cheddar cheese, divided (4 cups)
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
16 ounces sour cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Prepare rice according to package directions; set aside.
  • Saute onion, celery and water chestnuts in butter until tender.
  • In a very large bowl, combine rice, onion mixture, 3 cups cheese, chicken, soup, sour cream, milk, salt and pepper.
  • Pour into a lightly greased 15x10 inch baking dish or 4 qt casserole.
  • Bake at 350 for 30 minutes.
  • Sprinkle with remaining 1 cup cheese and bake 5 minutes.

CHICKEN AND WILD RICE CASSEROLE



Chicken and Wild Rice Casserole image

With chicken, wild rice and homemade croutons, a serving of this hearty casserole is sure to satisfy.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 12

3 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
3 tablespoons Gold Medal™ all-purpose flour
3 cups half-and-half
1 1/2 cups water
2 tablespoons dry sherry, if desired
1 package (6.2 oz) fast-cooking long-grain and wild rice mix
2 packages (9 oz each) frozen diced cooked chicken breast, thawed
8 slices white sandwich bread, crusts removed, cut into 1/2-inch cubes (about 4 cups)
1 cup sliced almonds
1/4 cup butter or margarine, melted
Chopped fresh parsley, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, melt 3 tablespoons butter over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender but not brown.
  • Stir in flour, mixing well. Stir in half-and-half, water, sherry and seasoning packet from rice mix. Cook 5 to 6 minutes, stirring constantly, until bubbly. Stir in rice and chicken. Cook 3 to 4 minutes, stirring frequently, until mixture is thickened. Pour into baking dish.
  • Meanwhile, in large bowl, toss bread cubes and almonds with 1/4 cup melted butter, using spoon. Sprinkle evenly over casserole.
  • Bake uncovered 20 to 30 minutes or until topping is golden brown. Let stand 5 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 550, Carbohydrate 38 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 6 g, TransFat 1 g

CHICKEN-WILD RICE CASSEROLE WITH DRIED CHERRIES



Chicken-Wild Rice Casserole with Dried Cherries image

Check out this hearty chicken and rice casserole - perfect for a slow cooked flavorful dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h20m

Yield 8

Number Of Ingredients 12

1 1/2 cups uncooked wild rice
1/3 cup dried cherries or cranberries
1 tablespoon instant chopped onion
1 cup baby-cut carrots
2 medium stalks celery, cut into 2-inch pieces (1 cup)
1 cup chunky applesauce
1/2 teaspoon salt
8 chicken drumsticks, skin removed (about 2 pounds)
8 chicken thighs, skin removed (about 2 pounds)
1 can (10 3/4 ounces) condensed beefy mushroom soup
1 can (14 ounces) chicken broth
2 teaspoons dried thyme leaves

Steps:

  • Mix wild rice, cherries, onion, carrots, celery, applesauce and salt in 6-quart slow cooker. Arrange chicken drumsticks and thighs over rice mixture. Pour soup over chicken; pour broth over all. Sprinkle thyme on chicken.
  • Cover and cook on high heat setting 4 to 6 hours or until wild rice is tender.

Nutrition Facts : Calories 390, Carbohydrate 42 g, Cholesterol 95 mg, Fiber 4 g, Protein 35 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 710 mg

Tips:

  • Use high-quality ingredients for the best flavor. Organic or free-range chicken, wild rice, and fresh vegetables will make a big difference in the final dish.
  • Don't overcook the chicken. Chicken breast is a lean meat that can easily become dry and tough if overcooked. Cook it until it is just cooked through, about 165 degrees Fahrenheit.
  • Use a variety of vegetables in your casserole. This will add color, flavor, and nutrients to the dish. Some good options include carrots, celery, onions, mushrooms, and peas.
  • Don't be afraid to experiment with different flavors. You can add herbs, spices, and cheeses to your casserole to create a unique and delicious dish. Some good options include garlic, thyme, rosemary, paprika, and Parmesan cheese.
  • Let the casserole rest for a few minutes before serving. This will allow the flavors to meld and the casserole to set.

Conclusion:

Chicken wild rice casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. Whether you are a beginner cook or a seasoned pro, you are sure to love this recipe.

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