Chicken-and-Wild Rice Casserole

Perfect for a large gathering or cut in half for a family dinner. 

1 (2.25-oz.) package sliced almonds

2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix

1/4 cup butter

4 celery ribs, chopped

2 medium onions, chopped

5 cups chopped cooked chicken

2 (10 3/4-oz.) cans cream of mushroom soup

2 (8-oz.) cans chopped water chestnuts, drained

1 (8-oz.) container sour cream

1 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups (16 oz.) shredded Cheddar cheese, divided

2 cups soft, fresh breadcrumbs

• 1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.
• 2. Prepare rice mixes according to package directions.
• 3. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.
• 4. Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.
• To Make Ahead: Prepare as directed in Steps 2 and 3. Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step 1. Bake casserole, covered, at 350° for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds. Bake 5 more minutes.
• Shrimp-and-Wild Rice Casserole: Substitute 2 lb. peeled and deveined, medium-size raw shrimp (4 1/50 count) for chicken; 2 cups (8 oz.) shredded Monterey Jack cheese and 2 cups grated Parmesan cheese for Cheddar cheese; and 1 cup dry white wine for milk.
• Cajun Chicken-and-Wild Rice Casserole: Omit salt and pepper. Reduce chicken to 2 1/2 cups. Prepare as directed, sautéing 1 lb. andouille sausage, chopped, and 1 green bell pepper, diced, with celery in Step 3. Stir 1 (15-oz.) can black-eyed peas, drained, and 1 tsp. Cajun seasoning into rice mixture. Proceed as directed.

This recipe had outstanding reviews. It came from Southern Living, my fav, November 2011. Enjoy! Cut this recipe in half to make 1 11x7 dish.

Easy Parmesan Risotto

 

1 1/2 cups Arborio rice

5 cups simmering chicken stock, preferably homemade, divided

1 cup freshly grated Parmesan cheese

1/2 cup dry white wine

3 tablespoons unsalted butter, diced

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup frozen peas

Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

Recipe Ina Garten Here

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Herbed Wild Rice Dressing

 

This dressing is full of rich contrasting flavors and textures and easy to make.

5 sourdough or white bread slices, cut into 1/2-inch cubes (about 3 cups)

2 tablespoons unsalted butter, melted 

2 tablespoons extra-virgin olive oil

1 cup chopped celery (about 3 stalks)

1 medium-size red onion, diced

2 Honeycrisp or Fuji apples, diced

4 cups cooked wild rice

1 cup toasted walnuts, roughly chopped

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon chopped fresh sage

1 tablespoon fresh lemon juice

2 teaspoons kosher salt

1/2 teaspoon black pepper

1/4 cup firmly packed fresh flat-leaf parsley leaves

Preheat oven to 400°F. Toss bread cubes with melted butter in a medium bowl. Spread on a baking sheet, and bake until crispy and lightly browned, 5 to 8 minutes.

Heat oil in a skillet over medium-high. Add celery and onion; cook, stirring occasionally, until tender, about 8 minutes. Add apples; cook, stirring occasionally, until apples are tender-crisp and browned, 5 to 7 minutes. Stir in toasted bread cubes, rice, walnuts, chopped parsley, chopped sage, lemon juice, salt, and pepper. Cook until heated through, about 3 minutes. Spoon onto a serving platter. Top with parsley leaves.

A Southern Living Recipe

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Creamy Chicken and Rice Soup

Heavy cream adds body and richness to this classic chicken and rice soup. Adding collard greens makes it heartier. Use leftover rice and you can use the meat from a  rotisserie chicken for this soup.

3 tablespoons unsalted butter 

2 large leeks, thinly sliced (white and light green parts only; 4 cups) 

2 medium carrots, thinly sliced (1 cup) 

2 celery stalks, finely chopped (1⁄2 cup) 

2 large garlic cloves, minced (1 Tbsp.) 

1/4 cup all-purpose flour 

8 cups lower-sodium chicken broth 

3 cups shredded rotisserie chicken (from 1 whole chicken) 

1 tablespoon chopped fresh thyme, plus more for garnish 

4 cups chopped collard greens (from 1 bunch) 

2 cups cooked white rice 

1/2 cup heavy cream 

1 tablespoon kosher salt 

1/4 teaspoon black pepper

Melt butter in a large Dutch oven over medium. Add leeks, carrots, celery, and garlic. Cook, stirring often until softened, about 5 minutes. Add flour; cook, stirring constantly, 1 minute. Add broth, chicken, and thyme. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer 10 minutes. Stir in collard greens; cook until just tender, about 5 minutes. Remove from heat; stir in cooked rice, cream, salt, and pepper. Garnish servings with additional thyme.

Recipe Credit Southern Living

Anything with chicken and rice wins big in our home. 

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Cornish Hens with Toasted Rice Stuffing

You'll enjoy the crunchy texture of this delicious stuffing.
This is a winner with all of us. When my daughter Stefanie was little she said to us, "Instead of making the big turkey for Thanksgiving, just make the little turkeys."

1 tablespoon margarine

1 box Uncle Ben's Long Grain & Wild Rice Original Recipe

1/2 cup pecans, chopped

1 cup water

1/4 cup raisins

2 Cornish hens, thawed

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon margarine, melted

Melt margarine in a saucepan. Add

rice and pecans

 and saute over low heat, stirring occasionally, until rice turns golden brown. Add seasoning packet, water and raisins to rice mixture; stir well. Bring to a boil, cover and reduce heat. Simmer for 25 minutes or until liquid is absorbed. Remove from heat; cool.

 Remove packet from the cavity of hens and discard. Wash hens inside and out; drain well. Season with salt and black pepper. Fill cavity of each hen with 1/2 to 3/4 cup rice mixture. Cover and warm the remaining rice to serve with hens. Tie drumsticks together with string and place on a rack in a roasting pan. Brush each hen with melted margarine. 

Roast in 350 oven for 1 hour or until juices run clear when the hen is pierced. Baste occasionally with melted margarine while roasting. Remove from oven. Remove and discard string. 

Serve hens on a bed of the remaining rice stuffing.

Serves 2

This recipe has been in my family for 40+ years. I believe it could be a Uncle Ben's Wild Rice Recipe

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