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Rice - Chicken And Wild Rice Casserole Post by :georgetta Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3294

Click below to download : Rice - Chicken And Wild Rice Casserole (Format : PDF)

Rice - Chicken And Wild Rice Casserole

4 whole chicken breasts (or 1 whole chicken)
1 cup Dry sherry
1 cup Water
1/2 cup celery-chopped
1 small onion-chopped
1 1/2 tsp. Salt
1 (6 oz.) box Uncle Ben's® Wild Rice and long grain ice
1 lb. Fresh mushrooms
1/2 cup butter
1 cup Sour cream
1 (10 oz.) can cream of mushroom soup
Slivered almonds

Preheat oven to 350° F.

Bring chicken and first 5 ingredients to a boil; cover and simmer for 1 hour. Skin bone and cut chicken into bite size pieces. Strain liquid and use this instead of water to cook the rice.

Saute mushrooms in butter and mix with soup and sour cream. Add rice and chicken. Put in a 3 quart casserole and sprinkle with almonds. Bake at 350 for 1 hour.

Serves 8-10.

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1 chicken fryer -- quartered 1 onion -- chopped 2 cloves garlic -- chopped 1 bay leaf 1/4 tsp. saffron threads 1 (7 oz.) pkg. yellow rice mix 1/2 pint olive oil 2 pimientos -- sliced 1 green bell pepper -- chopped 2 tsp. salt 1 (6 oz.) can tomatoes 2 3/4 cups water 1 (2 oz.) can petit pois peas or 2 oz. frozen thawed peas Preheat oven to 350° F.Fry chicken in oil with onions and garlic. When brown, add tomatoes and water. Cook for 5 minutes. Add bay leaf, rice, salt, saffron and green

Rice - Casserole -  Chicken And Wild Rice Casserole By Stacy Rice - Casserole - Chicken And Wild Rice Casserole By Stacy

Rice - Casserole -  Chicken And Wild Rice Casserole By Stacy
1 (6.2 oz.) package fast-cooking long grain and wild rice mix 1/2 cup butter or margarine 1 small onion -- chopped 1/4 cup all-purpose flour 1 1/2 cups chicken broth 3 cups chopped cooked chicken 1 1/2 cups half and half 1 (6 oz.) can sliced water chestnuts -- drained 1 (4.5 oz.) jar sliced mushrooms -- drained 1 tablespoon chopped fresh parsley 1 teaspoon salt 1/2 teaspoon pepper 1 (2.5 oz.) package sliced almonds Preheat oven to 350 degrees F. Cook rice mix according to package directions; set aside. Melt butter in a Dutch oven over medium-high heat. Add