Preheat the oven to 350 degrees F.
Prepare the rice according to the package directions.
Place the cut up chicken breasts in the bottom of a greased 13x9-inch casserole dish.
Combine the rice with all of the remaining ingredients (except the cheese).
Spoon the rice mixture around the chicken breasts.
Sprinkle the cheese on the chicken and rice.
Cover and bake for 30 minutes.
Remove the cover and cook 15 minutes more, or until the cheese is brown and bubbly and the chicken is cooked through.
Cook wild rice in 4 cups of water for about 45 minutes; drain. Saute onion and celery in 2 tablespoons butter.
Mix all soups together.
Blend all ingredients.
Season to taste (lemon pepper, parsley flakes, garlic powder, salt and pepper are what I use). Put in buttered casserole dish.
Top with crushed potato chips or cornflakes.
Bake 1 hour at 350\u00b0.
Cook wild rice according to package directions; set aside. Melt butter in heavy saucepan; saute onion and celery in butter until tender.
Stir in flour; cook over low heat for 1 minute, stirring constantly.
Add mushrooms, broth and half and half. Cook over medium heat, stirring constantly, until thickened.
Stir in rice, chicken, pimiento, parsley and seasoning.
Pour mixture into greased 2-quart casserole; top with almonds and bake at 350\u00b0 for 25 to 30 minutes or until bubbly and brown.
Yield:
About 6 servings.
Prepare wild rice according to package directions.
Cook onion in butter until tender, but not brown.
Remove from heat; stir in flour.
Drain mushrooms, reserving liquid.
Add enough broth to liquid to make 1 1/2 cups.
Gradually stir into flour mixture.
Add cream.
Cook and stir until thick.
Add rice, mushrooms, chicken, pimento, salt and pepper.
Place in 2-quart casserole and sprinkle with almonds.
Bake at 350\u00b0 for 25 to 30 minutes.
Serves 10.
(It takes about 1 1/2 fryers to make 3 cups diced chicken.)
Cook wild rice and pecan rice (separately) according to package directions;
Prepare wild rice according to package directions.
b>wild rice and carrots in 3-4 quart crock pot. Top with chicken
Cook chicken.
Cut into small pieces.
Cook wild rice without seasoning pack.
Set each aside.
Saute large onion in butter until soft, but not brown.
Stir in flour, soup and stock.
In a 9 x 13-inch (approximately) glass casserole, layer sauce, rice, chicken, cheese, sauce, rice, chicken, sauce and cheese.
Top with paprika.
Bake in 350\u00b0 oven for 30 to 40 minutes.
Heat oven to 350\u00b0.
Put rice in bottom of casserole dish with a cover.
Put raw chicken on top.
Mix wine, water, soup and seasoning packet from rice.
Pour over top of chicken and rice.
Bake for 1 hour, covered, and for 10 minutes, uncovered.
Saut celery, onion and green pepper in butter.
Cook celery and onion down until all celery juice has evaporated.
Cook wild rice in chicken broth.
Add cooked white rice.
Mix all ingredients and put in a casserole dish.
Be generous with almonds on top. Bake in 325\u00b0 oven about an hour.
Melt butter in pan and add flour.
Mix well and add mushroom soup.
Add mushrooms.
Set aside, but keep warm.
Buy the cut of chicken preferred.
Boil; remove from bone, cut up and set aside. Take 2 1/2 cups of the broth from the chicken and cook the rice by using directions on package using broth instead of water. Layer the mushroom mixture, chicken and the wild rice in a casserole dish.
Put cheese on top.
Bake long enough to melt cheese.
Serves 4.
Cook wild rice mix using package directions. Add remaining ingredients, mixing well.
Pour into buttered 3-quart casserole. Bake at 350\u00b0 for 30 minutes.
Makes 6 servings.
Combine chicken pieces, water, onion, sherry, curry powder, salt and celery.
Simmer for 1 hour.
Cool; remove chicken. Strain and reserve broth.
Remove skin and bones from chicken. Cut in bite-size pieces.
Saute mushrooms in butter; drain.
Add water to broth and boil wild rice until tender; don't drain.
Mix with chicken, mushrooms, mushroom soup and sour cream.
Pour into 4-quart casserole dish and bake at 350\u00b0 for 1 hour.
Pour package of rice in the bottom of greased 9 x 13-inch pan and sprinkle seasonings on top of rice (uncooked).
Place boned chicken breasts on top of rice (8 halves).
Mix soups and milk. Pour soup mixture over chicken and rice; sprinkle 1/3 cup grated Parmesan cheese over soup.
Bake at 275\u00b0 for 3 hours.
Combine onion, mushrooms, celery and butter in 1-quart glass mix 'n pour bowl.
Microwave on High, uncovered, 2 to 3 minutes or until vegetables are just about tender.
Add water, chicken, wild rice and bouillon.
Microwave on High, uncovered, 5 to 6 minutes or until mixture boils.
Let stand 5 minutes, then microwave on High 2 to 2 1/2 minutes or until hot.
Makes about 2 servings, 310 calories each.
Blend mayonnaise, milk, lemon juice and tarragon.
Set aside. In large bowl, combine chicken, wild rice, green onions, water chestnuts, salt and pepper.
Stir in mayonnaise mixture until blended.
Refrigerate covered 2 to 3 hours.
Just before serving, fold in grapes and cashews.
Garnish with grape clusters or sugared strawberries.
Makes 8 (1 cup) servings.
Combine wild rice and 4 cups of chicken stock. Bring to a boil,
Cook rice according to directions on box.
Brown ground beef and onion;\tdrain off grease.
In
large casserole, layer beef, chicken soup, rice, mushroom soup and
cheese.
Bake
at 350\u00b0 until bubbly.
minute. Drain.
Combine chicken, rice and contents of seasoning packet
dium-low, and simmer until chicken is no longer pink near