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Chicken and wild rice recipes - 4 recipes

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A cozy and filling chicken and wild rice casserole made with butternut squash and cranberries

  • 1 cup uncooked wild rice blend (3 cups cooked)
  • 4 tablespoons olive oil, divided
  • 1 1/4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 medium yellow onion, diced
  • 1 small butternut squash, about 1 1/2 pounds, peeled and cut into 1/2-inch pieces (about 5 cups cubes)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh thyme, plus additional for garnish
  • 3/4 cup dried cranberries (I prefer the ones with reduced sugar)
  • 1/2 cup freshly grated Parmesan cheese, divided (about 2 ounces)
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Open rice, pull out seasoning packet and set aside

  • 6 cups chicken broth
  • 2 chicken breast halves (cooked, boneless and cubed)
  • 1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
  • 1⁄2 teaspoon ground black pepper
  • 1⁄2 cup all-purpose flour
  • 3⁄4 cup butter (12 tbsp. or a stick and a half)
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 3 cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half
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Select Saute and add butter to the pressure cooker pot

  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 14 oz. cans chicken broth
  • 2 large boneless skinless chicken breasts, uncooked and diced
  • 6 oz. package Uncle Bens Long Grain & wild Rice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • dash red pepper flakes
  • 1 tablespoon dried parsley
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 4 oz. cream cheese, cut into cubes
  • 1 cup milk
  • 1 cup half and half
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Select Browning/Saute function and melt the butter in the pressure cooking pot

  • 2 tab. butter
  • 1 cup chopped onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 large boneless skinless chicken breast, diced
  • 2 14.5 ounce can chicken broth
  • 1 pkg. 6 ounces long-grain wild rice (such as Uncle Ben's minus the seasoning packet)
  • 1 tab. chopped parsley
  • 1 teas. salt
  • 1/2 teas. black pepper
  • dash of red pepper flakes
  • 2 tab. cornstarch
  • 4 ounces cream cheese cubed
  • 1 cup milk
  • 1 cup of half and half
  • 1 tab. lemon juice
  • Freshly black pepper
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Instant Pot Creamy Chicken and Wild Rice Soup Chicken and Wild Rice Casserole with Butternut Squash and Cranberries