paula deen chicken and rice casserole

Paula Deen Chicken and Rice Casserole

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Chicken and Rice Casserole (Paula Deen)

INGREDIENTS

• 1 10 3/4 ounce can condensed cream of celery soup
• 1 4 ounce jar pimentos
• 1 8 ounce can water chestnuts, drained and chopped
• 2 14 1/2 ounce cans green beans, drained and rinsed
• 3 cup diced cooked chicken
• 1 medium onion, peeled and diced
• 2 tablespoon butter or vegetable oil
• 1 cup mayonnaise
• 1 6 ounce box long-grain wild rice, cooked according to package directions
• 1 cup grated sharp cheddar cheese
• 1 pinch salt

PREPARATION

Chicken And Wild Rice Casserole Pioneer Woman

The Pioneer Woman Chicken and Wild Rice Casserole is a healthy creamy hot dish full of veggies, long-grain, and wild rice, slivered almonds, and is a yummy way to use up leftover chicken or turkey! The recipe also includes instructions for converting it to gluten-free and vegetarian.

If you want an easy, make-ahead dinner or holiday side, this Pioneer Woman Chicken And Wild Rice Casserole are ideal, especially since you can assemble it days ahead of time or freeze it, which makes your holidays even easier.

What is Wild Rice?

It’s actually not rice, but aquatic grass! Wild rice is a species of aquatic grass that can be found in the Great Lakes region of North America. Historically, wild rice was a staple of Native American diets in this region, and today, most of the wild rice available in the supermarket comes from specially cultivated fields in Minnesota and California.

If you haven’t tried wild rice before, now is the time! This grain is firm, chewy, nutty-tasting, and higher in protein, making it ideal for salads as well as casseroles like the one you are about to see.

Can you make Pioneer Woman Chicken And Wild Rice Casserole Gluten-Free?

Yes, to make this Pioneer Woman Chicken And Wild Rice Casserole Gluten-Free, You simply need to ensure your rice blend is GF, and then swap out any all-purpose flour with a gluten-free 1-to-1 flour.

Can you make Pioneer Woman Chicken And Wild Rice Casserole Vegan?

Making this Pioneer Woman Chicken And Wild Rice Casserole vegan or vegetarian will make it a bit trickier, but still doable! so here is what you need to do:

• Remove chicken/turkey and replace with a plant-based protein if desired
• Vegetable broth can be substituted for chicken broth
• You can sauté vegetables with a plant-based butter blend or olive oil
• Check to see if the wild rice mix you’re using is vegan (Lundberg’s is)
• You can replace half of the half and half with 1/2 coconut cream and 1/2 oat milk, or other plant-based milk

Ingredients That You’ll Need

• Rice: The type of rice in wild rice mixtures can vary, as well as the cooking time. For this reason, the rice is pre-cooked to ensure a perfect casserole every time.
• Chicken: The boneless, skinless chicken breasts are quickly browned before adding them to the mixture. If you have leftover rotisserie chicken or cooked chicken breasts (or shredded chicken), those can also be used.

• Mushrooms: Mushrooms add a savory earthy flavor to this Pioneer Woman Chicken And Wild Rice Casserole recipe. We prefer brown or cremini mushrooms. Steamed broccoli can be substituted for mushrooms.
• Sauce: The sauce in this recipe is easy to make and just needs to be stirred together. You can swap out the cheddar for swiss or your own favorite cheese.

How To Make Pioneer Woman Chicken And Wild Rice Casserole?

1. Prepare the long grain and wild rice according to the package directions, and in the meantime prepare your ingredients.
2. Now you want to preheat your oven to 400 F degrees, then grease or butter a 2 qt casserole.
3. In a large saucepan or skillet, melt butter; add chopped onion and celery; cook, stirring occasionally, until soft, about 5 minutes. Stir in flour, salt, and pepper and cook for one minute.
4. Stir in half-and-half and chicken broth for about five minutes until thickened.
5. Next, go ahead and add chicken, stirring to coat, toss in chopped almonds, pimientos, and fresh parsley.
6. Add pre-cooked long grain and wild rice mix, stir to combine. Pour into buttered or greased 2 qt casserole dish and smooth. If desired, top with crispy fried onions.
7. Bake, uncovered for 30 minutes.

 

 

Recipe Tips

• Try including carrots in your onion and celery mixture, creating a classic Pioneer Woman Chicken And Wild Rice Casserole.
• Instead of chicken or turkey, try cooked breakfast sausage or hamburger ground.
• Rather than pimento, dice a red, orange, or yellow pepper and sauté with the onion mixture. Or use roasted red peppers or sun-dried tomatoes!
• If you do not have fresh parsley, substitute 3 teaspoons dried parsley.

• If you cannot find the brands of long grain and wild rice mentioned, this recipe can be made with Uncle Ben’s Long Grain & Wild Rice mix, or with your favorite, if it’s within a few ounces of the other one.
• In addition to the other rice, add up to 1 cup of prepared wild rice.
• Olive or avocado oil can be substituted for butter when sauteing the veggies.
• Instead of half and half, use milk.
• You can also add walnuts, chestnuts, hazelnuts, or pecans – or you can leave them out altogether.

Paula Deen Gumbo

 

Chicken and Rice Casserole

Ingredients

• 1 (10 3/4 oz) can condensed cream of celery soup
• 1 (4 oz) jar pimentos / 1 (8 oz) can drained and chopped water chestnuts
• 2 (14 1/2 oz) cans drained and rinsed green beans
• 3 cups diced cooked chicken
• 1 medium peeled and diced onion
• 2 tablespoons or vegetable oil butter
• 1 cup mayonnaise / 1 (6 oz) box cooked according to package directions long grain wild rice
• 1 cup grated sharp cheddar cheese / 1 pinch salt

Directions

Preheat oven to 350 °F.

Heat butter or oil in a small skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

 

 

8 Chicken Thigh Recipes

One of Paula’s favorite parts of the chicken is the chicken thigh, and for good reason! As chicken thighs are dark meat, they tend to be juicier, more tender, and more flavorful. This wonderful cut is also a great option for those people who are looking for lean proteins.

And while they do have a bit more fat than a boneless skinless chicken breast, the fats are good fats, also known as monounsaturated fats. In addition to all the aforementioned benefits, chicken thigh recipes are often quite cost effective, as the price is typically much lower than that of a chicken breast—plus, it boasts a greater meat-to-bone ratio compared to most other bone-in chicken parts (we’re looking at you, wings).

While Paula loves fried chicken thighs, she certainly enjoys a good weeknight baked chicken thighs recipe, as well. The thigh also happens to be a more forgiving cut than a chicken breast as they don’t dry out as easily, which means they’re generally easier to cook. And in honor of those juicy thighs being easy to cook, we thought we’d share some easy Southern chicken thigh recipes from Paula’s collection.

There’s so much to love about chicken thighs. Do you love them? What’s your favorite part of the chicken to eat? Let us know in the comments below!

P.S. Try using the bones from chicken thighs to make homemade chicken stock—you’ll be amazed by the bolder flavor!

 

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