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Chicken Wild Rice Casserole by Gene Munson Barry

Updated on February 24, 2014

Rate My Wild Rice Recipe

4.5 stars from 2 ratings of Wild Rice Casserole
Finished dish ready to serve your guests.
Finished dish ready to serve your guests. | Source

Chicken Wild Rice Casserole

If you like Chicken but are not sure how to serve it tonight, here's a great recipe that I have adapted, and that we find very pleasing.

If you have never tried Wild rice, you will be in for a treat. This rice is so diferent than regular rice as it has a more nutty flavor and texture than most rices.

Our housemate had never heard of nor tasted wild rice, so imaging her amazement when she finally had the opportunity to savor this dish. mmmmmmm....


Cook Time

Prep time: 30 min
Cook time: 1 hour 45 min
Ready in: 2 hours 15 min
Yields: serves 8

Ingredients

Some but not all the ingredients: Salt,Measuring cups for water, Cottage Cheese, Chicken Soup, Mushroom Soup, slivered almondsin foreground, fresh cround white pepper, Fresh dried home grown Basil,
Some but not all the ingredients: Salt,Measuring cups for water, Cottage Cheese, Chicken Soup, Mushroom Soup, slivered almondsin foreground, fresh cround white pepper, Fresh dried home grown Basil, | Source
I prefer to purchase pre-slivered almonds like the kind I show here.
I prefer to purchase pre-slivered almonds like the kind I show here. | Source

Ingredients

  • 6 each Chicken, Breasts Halves
  • 1 1/2 teaspoons salt, Kosher
  • 1/8 teaspoon pepper, fresh ground
  • 1 1/2 cups water, luke warm
  • 1/2 cup wine or sherry, white
  • 1/2 teaspoon curry, powder
  • 1 onion quartered/sliced, medium (we omitt)
  • 2 ribs celery, sliced (I omit)
  • 4 Tbsp. butter, room temp
  • 12 ounces mushrooms, sliced
  • 1 package wild rice, Long grain
  • 1 cup cream, sour
  • 1 can (10 3/4 oz) cream of chicken soup, undiluted
  • 1 can (10 3/4 oz) cream of mushroom soup, undiluted
  • 1/2 cup Almonds, blanched, slivered
  • 1/8 tsp thyme, home grown
  • 1/4 tsp Basil, Itallian Home Grown
  • 2 handfulls Almonds, Slivered
  • 1 1/2 cans soup, Mushroom
  • 4 oz white mushrooms, thinly sliced

Procedure

  1. I cook the chicken first in a large skillet.
I have two great Griswald Skillets that I use.
I have two great Griswald Skillets that I use. | Source

My Skillets

I have two wonderful Griswald cast iron skillets pictured above, along with three smaller skillets that I use constantly. I like that the heat is constantly the same and that it lasts even if you add to them slowly. not like todays stainless steel pans, which do not hold their heat as long.

Mind you it does take a little getting used to, (the heat remaining after you turn off your burner), but all in all it's much nicer.......


My Griswald cst iron skillet.
My Griswald cst iron skillet. | Source
Here the chicken has cooked, and I pour the chicken soup into the simmering rice
Here the chicken has cooked, and I pour the chicken soup into the simmering rice | Source

Chicken Halves

Place your chicken halves in your large skillet with the water, wine, salt pepper, curry powder,(I omitt) onion (I omit) and celery (I omit). Cover and simmer for 1 hour.

I have also used cream of chicken soup to cook the chicken halves in. This works very well and when the chicken is cooked I then pour the soup that I cooked the chicken in, into the wild rice as it cooks.

Once the chicken has cooked and you remove it from the heat, Remove the meat from the bones, I usually buy skinless chicken brests to make it easier. I find that the chicken broken up into smaller pieces works wonderfully in the wild rice. I also reserve some of the white wine to de-glaze the pan then add this to the simmering rice. I have time to do this because I'm waiting for the chicken to cool so that I can cut it into smaller pieces.


Here I'm cutting the chicken into smaller pieces.
Here I'm cutting the chicken into smaller pieces. | Source
Butter melted ready to saute' mushrooms
Butter melted ready to saute' mushrooms | Source

Heat Butter

It is good to learn to mult-task as you cook.In this case you can also be browning your mushrooms at the same time. The mushrooms should be sliced into 1/2 inch thick pieces, (steak cut). add the thyme, and Itallian basil. Heat the butter in a large skillet over medium heat, Sautee the mushrooms until lightly browned.


I enjoy growing my own herbs. Here you see a photo of my Itallian Basil
I enjoy growing my own herbs. Here you see a photo of my Itallian Basil | Source
Here you see a photo of a bunch of my Thyme. I Grow my own then have a dehydrator that I use to dry the herb so I can store it to be used throughout the year.
Here you see a photo of a bunch of my Thyme. I Grow my own then have a dehydrator that I use to dry the herb so I can store it to be used throughout the year. | Source
My dehydrator
My dehydrator | Source

Drain excess butter

Here I show the colander that I use to drain the excess butter from sauteing the mushrooms.
Here I show the colander that I use to drain the excess butter from sauteing the mushrooms. | Source

Wild Rice

Cook the rice mixture with seasoning according to the manufacturers directions, using the reserved broth as part of the liquid for cooking the Wild Rice. Be aware that wild rice takes a long time to cook. So if you need a quick meal this might not be the corect meal tonight. Wild rice has a hard hull surrounding the rice so to losen this hull it will need some boiling time.

Even our little local store carries Wild Rice which amazes me to no end.
Even our little local store carries Wild Rice which amazes me to no end. | Source

Simmer rice

Here's the wild rice simmering.
Here's the wild rice simmering. | Source

Drain your Wild Rice if needed

I have various size Colanders. I prefer the screen style although my wife despises it.
I have various size Colanders. I prefer the screen style although my wife despises it. | Source

Drain Rice

As you can see in my photo here I have many kinds of strainers. I most often usually use one of my two favorites. I prefer the screen style, although my wife despises my use of this kind most times because it is more dificult to clean, for example, when I use it to drain the ground beef.

My second favorite choice is the one in the photo that is stainless steel. This one works exceptionally well when draining the water from pasta after boiling it. Remember: (that if you use a strainer of this sort for draining hot boiling water), that there will be steam that rises as you pour the water off. This steam might burn you if you are not careful.

If your kitchen is equiped with a (discharge) ventilation fan, it might be best if you turn this fan on before you begin to boil the rice, and when you drain the rice if the water is not all boiled away or absorbed into the rice.


The 8 inch by 8 inch baking pan.
The 8 inch by 8 inch baking pan. | Source

Ready to bake

Everything ready to bake. All It needs now is the almond slivers (thinly sliced almonds).
Everything ready to bake. All It needs now is the almond slivers (thinly sliced almonds). | Source

Using Wild Rice

When cooking wild rice; "Bring your water to a boil. add the rice and salt. Cover and simmer 50-60 minutes. Drain rice after cooking if all water is absorbed, you will not need to drain the rice. The time it takes to cook wild rice is about twice the time it takes to cook white rice.

Northern wild rice is an annual plant native to North America especial northern Minnestoa, Michigan, and Wisconsin. It is also found in Canada along the border with the USA.

Native Americans were the first to discover and harvest wild rise by canoeing in the plants in the wet lands. They would thresh the grain into the canoe.

The harvest of wild rice in Minnesota is now controlled by the government in order to preserve this native plant. My wife introduced it to me after she lived in Minnesota 13 years.

Now that the nutritional value of wild rice is widely known, people are cultivating it in places such as Brainerd, Minnesota.


Cooked ready to enjoy.

All cooked ready to enjoy.
All cooked ready to enjoy. | Source

Serving size

Serving suggestions

1/3 cup serving Wild Rice, Water, Salt.

2 servings 1/4 cup 1 cup 1/8 tsp.

4 servings 1/2 cup 1 1/2 cups 1/4 tsp.

6 servings 2/3 cup 2 cups 1/2 tsp.

12 servings 1 1/3 cup (Full package) 4 cups 3/4 tsp.

Here's a portion for your enjoyment. Enjoy.......
Here's a portion for your enjoyment. Enjoy....... | Source

Suggestions

"According to Haddon House" Toss cooked wild rice with butter and seasonings of your choice, or combine with sauteed mushrooms or toasted almond slivers. Delishious with grilled chicken or salmon, steamed asparagus or broccali. add to soups and casseroles for added nutty flavor and texture. This rice takes a long time to prepare but well worth the time.

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Wild Rice Nutrition Facts

Nutrition Facts
Serving size: 1/4 cup
Calories 170
Calories from Fat0
% Daily Value *
Carbohydrates 4 g1%
Sugar 0 g
Fiber 2 g8%
Protein 4 g8%
Sodium 2400 mg100%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

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    • Rosie writes profile image

      Rosie writes 

      4 years ago from Virginia

      This sounds absolutely delicious. I love the taste of wild rice - it gives a dish like this an extraordinary flavor boost.

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