Love & Best Dishes: Chicken & Rice Casserole Recipe
Chicken & Rice Casserole Recipe - This easy casserole recipe for dinner is a great make-ahead meal recipe that the whole family will love!
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Jeff Mauro's Chicken, Mushroom and Wild Rice Casserole | The Kitchen | Food Network
This slow-cooked casserole makes for the coziest of dinners!
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Chicken, Mushroom and Wild Rice Casserole
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 2 hr 35 min
Active: 45 min
Yield: 4 servings
Ingredients
5 cups chicken broth
4 tablespoons unsalted butter
2 large shallots, finely diced
10 ounces cremini mushrooms, bottoms of stems trimmed, and quartered
1 clove garlic, minced
1/2 cup dry sherry
One 8-ounce bag uncooked cultivated wild rice, washed and drained
6 large sprigs fresh thyme, tied into a bundle, plus more for garnish if desired
1 bay leaf
2 teaspoons ground coriander
2 teaspoons kosher salt, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste
4 small to medium (6 1/2 to 7 1/2 ounces each) boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
1/2 cup dried cranberries
1 small lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley, optional
Directions
Special equipment: kitchen twine
Preheat the oven to 350 degrees F.
Heat the broth in a medium saucepan until simmering.
Melt the butter in an oven-safe braiser (or large cast-iron skillet with a lid or 4-quart saute pan with a lid) over medium-high heat. Add the shallots and mushrooms, tossing to coat in the butter, and cook, stirring once or twice, until golden, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sherry, allowing the pan to deglaze. Add the rice and allow it to toast and soak in the flavors of the pan. Add about 4 cups of the hot broth to the pan. Add the thyme and bay leaf. Cover the braiser and place it in the oven to bake until the rice is almost cooked, 1 hour to 1 hour and 15 minutes.
Meanwhile, in a small bowl, mix together the coriander, salt and pepper. Brush the chicken with the olive oil, then dust all over with the seasoning. Set aside.
Fluff the rice with a fork and check on doneness. It should still have some chew with some grains just starting to pop open. Stir in the cranberries. Add the remaining hot broth to keep the dish brothy. Add the chicken breasts to the braiser, laying them at an angle so that most of the chicken is submerged in the rice. Shingle the lemon slices in between the chicken breasts. Cover and bake for 20 to 25 minutes. Uncover and continue to cook until the chicken registers an internal temperature of 165 degrees F, about another 10 minutes. Top with the parsley or thyme before serving.
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Jeff Mauro's Chicken, Mushroom and Wild Rice Casserole | The Kitchen | Food Network
Chicken Wild Rice Casserole
Chicken Wild Rice Casserole with tender, flavorful chicken nestled in a bed of wild rice and mushrooms.
If you’re longing for a memorable dish that’s filling, uniquely flavored and delicious, look no further! This Chicken Wild Rice Casserole is absolutely terrific and perfectly satisfying.
The casserole has a nice nutty bite from the wild rice and a deep rich flavor from the mushrooms, wine and broth. If you love wild rice and comfort food, this casserole is for you!
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Best Baked Chicken and Rice Casserole
The Best Baked Chicken and Rice Casserole is made completely from scratch in this easy one pan recipe that's sure to please the whole family!
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✅Ingredients
• 2 cups white rice
• 1 white onion, diced
• 6 tablespoons butter, melted
• 2 tablespoons all-purpose flour
• 5 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 chicken thighs
• 2 teaspoons Italian seasoning
• 1/2 teaspoon garlic powder
✅Instructions
1️⃣ Preheat oven to 350 degrees. Lightly grease a 9x13 pan.
2️⃣ 00:18 - Stir rice, onion, 3 tablespoons melted butter, and flour together directly in the pan until flour has no more visible white specks. Pour in chicken broth, heavy cream, salt, and pepper and stir to combine.
3️⃣ 01:27 - Place chicken thighs on top of rice mixture. Brush remaining melted butter on top and sprinkle with Italian seasoning and garlic powder.
4️⃣ 02:26 - Cover with aluminum foil and bake in the preheated oven for 1 hour. Remove foil and bake another 30 minutes until rice and chicken are cooked through and the chicken skin crisps up. Serve hot.
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How To Make The Best!! Skillet Chicken with White & Wild Rice
A casserole recipe with Chicken, White and Wild Rice - Wild Rice!!!! This stuff is so good - no - It’s GREAT! The combination in this chicken dinner recipe makes a super tasty and easy one pot meal that will blow you away.Better than tray bake chicken by a mile.
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Ingredients:
½ cup (80g) wild rice
6 bone in skin on chicken thighs
Salt and pepper
1 Tbsp (15 mL) olive oil
1 or 2 shallots (about 50g)
1 stalk celery
1 small carrot (about 100g)
12 ounces (350g) mushrooms
2 cloves garlic
1 cup (185g) long grain rice - basmati
1 tsp (5 mL) dried thyme
3 cups (750 mL) chicken broth
Method:
Preheat oven to 350ºF (180ºC)
Place wild rice in a heat proof bowl and cover with boiling water.
Season the chicken on both sides with salt and pepper.
Brown chicken on both sides in an oven proof pan or braiser over high heat, with a splash of oil.
While chicken browns, dice the celery, carrot, and mushrooms.
Mince the shallot.
Transfer browned chicken to a plate.
In the same pan; sauté the celery, carrot, shallot, and mushrooms until translucent.
Stir in the basmati, and drained wild rice.
Stir in the thyme, and continue to cook for 2-3 minutes.
Stir in the chicken stock and bring to a boil.
Return the chicken to the pan, skin side up and then transfer to oven.
Bake for 35 - 40 minutes or until chicken is cooked through.
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Oven Baked Chicken And Rice With Garlic Butter Mushrooms
Easy Oven Baked Chicken And Rice With Garlic Butter Mushrooms mixed through is winner of a chicken dinner! FULL RECIPE: