Recipe: Wild Rice Casserole With Leftover Turkey
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Leftovers can get boring, but this recipe transforms leftover turkey or chicken into a whole new meal. Wild rice contains more protein and fiber than white rice. Instead of making a high fat sauce, use Greek yogurt for a creamier sauce. Adding in vegetables makes this dish a complete meal.
Ingredients:
3 cups cooked wild rice
16 oz. mushrooms, chopped
1 medium onion, diced
1 zucchini, diced
1.5 cups diced leftover turkey or chicken
½ cup unsalted turkey stock or chicken stock
½ cup plain fat-free Greek yogurt
½ cup coarsely grated parmesan cheese
2 cups (divided) shredded low-fat cheese
Olive oil spray
2 tsp thyme
½ tsp poultry seasoning
Black pepper to taste
¼ tsp salt
Directions:
1. Cook wild rice according to package directions and let cool. Preheat oven to 375*F.
2. Wash mushrooms. Spray a heavy non-stick pan with olive oil cooking spray. Add onions, mushrooms, zucchini and 2 Tbsp water, and sauté for 5 minutes. Add thyme, poultry seasoning, salt and pepper. Sauté for another 2 minutes.
3. Add diced leftover turkey. Add rice, and gently stir until evenly distributed.
4. In a small bowl, whisk together Greek yogurt and stock, then stir in coarsely grated parmesan cheese and 1 cup shredded low-fat cheese. Gently stir the yogurt mixture into the rice mixture.
5. Spray a 2-quart casserole dish with non-stick cooking spray. Spoon rice mixture into the casserole dish and press down to evenly distribute.
6. Bake for 25 minutes, or until casserole is slightly bubbling and barely starting to brown. Sprinkle with 1 cup of shredded low-fat cheese and bake about 15 minutes more, or until cheese is melted and lightly browned. Serve hot.
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Chicken & Wild Rice Casserole
Hi guys! Today I am sharing an easy but delicious casserole recipe. I hope you all enjoy.
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How to Make Chicken Wild Rice Casserole
My new Chicken Wild Rice Casserole combines wild rice (or a wild rice blend, which is a bit cheaper) with cooked chicken, veggies, and a rich and a nice creamy sauce. Get The FULL and FREE recipe:
MeMe's Recipes's | Wild Rice Casserole
My WiLd FaMiLy loves this Wild Rice Casserole... a beautiful, delicious side dish that's perfect with any meal. #memesrecipes #shineforjesus #wildrice #easysidedishes #casserole
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Easy Vegan Wild Rice Casserole | Oil Free
This delicious holiday dish is chock-full of winter flavors and starchy goodness. It's perfect to make as your main meal or a side dish to bring to gatherings. Happy Healthy Holidays!
Click HERE for the recipe and blog!!!!
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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