Trisha Yearwood Chicken Casserole Recipe

Broccoli Chicken Casserole The Low Sodium Foodie

WebAug 17, 2021 · Instructions. Preheat oven to 350 degrees. Prepare 2 cups of rice - suggest you use quick-cook rice but not a microwavable bag because those have added salt. …

Rating: 4.7/5(80)

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Chicken and Wild Rice Casserole Recipe Trisha Yearwood Food …

WebFeb 19, 2015 · Cook the long-grain and wild rice mixes according to the package directions. Set aside. Preheat the oven to 350 …

1. Cook the long-grain and wild rice mixes according to the package directions. Set aside.
2. Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
3. In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.
4. Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.

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Trisha Yearwood's Chicken Tortilla Casserole Recipe …

WebJul 2, 2023 · In a large saucepan, combine 2 ⅓ cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt …

1. Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don’t have enough.)
2. Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
3. In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.
4. Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.

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