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Creamy Chicken & Wild Rice Recipe

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Chicken & Wild Rice in a creamy Parmesan sauce – easy and delicious!  I love chicken and wild rice casserole, and this recipe is just like a casserole but everything is cooked on a stove top!

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The creaminess here comes from adding half and half and shredded Parmesan cheese, which makes this recipe gluten free (no flour added to thicken the sauce!)

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Enjoy!

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Creamy Chicken & Wild Rice Recipe

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 6 servings

Creamy Chicken & Wild Rice Recipe

Ingredients

  • 1 and 1/2 cups uncooked wild rice
  • 1/4 teaspoon and 1/8 teaspoon salt
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 1 pound chicken thighs, skinless and boneless, chopped into smaller slices
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • salt
  • 2/3 cup half and half
  • 1/3 cup chicken broth
  • 1/2 cup Parmesan cheese, shredded
  • 1/3 cup fresh parsley, chopped
  • What is HALF & HALF? Half and half is the US milk product that combines half milk half cream to form a lighter cream (unlike heavy cream). To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup regular cream (heavy, or whipping cream).

Instructions

  1. Cook wild rice + 1/4 teaspoon and 1/8 teaspoon salt in a large pot of boiling water according to the cooking instructions on the package (usually, wild rice cooks about 45 minutes, so plan accordingly).
  2. When wild rice is almost cooked, heat olive oil in a large skillet on medium heat. Add chopped onion and minced garlic, and cook on medium heat, stirring, until onion is translucent, about 1 minute.
  3. Add chopped chicken, sprinkle generously with salt, oregano, thyme, parsley, and cook on medium heat for about 5 minutes, stirring occasionally, until the chicken is cooked through.
  4. When the wild rice is done, add cooked wild rice to the skillet with chicken and mix everything.
  5. Add 2/3 cup half and half, 1/3 cup chicken broth to the skillet with chicken and rice and bring to boil. Add shredded 1/2 cup Parmesan cheese. Stir, until the cheese has melted, on medium-low heat. Taste and add more salt if needed, about 1/8 teaspoon or 1/4 teaspoon more.
  6. Remove from heat, stir in 1/3 cup chopped fresh parsley.
http://juliasalbum.com/2016/11/creamy-chicken-wild-rice-recipe/

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{ 17 comments… add one }
  • M. Berger November 10, 2016, 10:16 am

    Your recipe calls for wild rice only, but all photos show white rice as well. So what’s up?

    • Julia December 20, 2016, 5:30 pm

      There is no white rice in this recipe – it’s a wild rice. If you look at the wild rice, you’ll see it’s not homogeneously black or white, it’s mixed. Maybe, your confusing my recipe with the recipe that uses black rice?

  • Ava November 11, 2016, 9:49 am

    Ingredients list 1 1/2 cups wild rice and the instructions only account for 1 cup of wild rice?????

  • Patricia Nan Jones November 13, 2016, 10:54 am

    Love your recipes. I was wondering if I could use Rotisserie chicken with the creamy wild rice chicken recipe.

    • Julia December 20, 2016, 5:22 pm

      Absolutely!

  • Marina November 18, 2016, 3:22 pm

    Hi Julia,
    The recipe looks great. How much rice do I need to cook? In the ingredients it says 1 1/2 cups, but in the instructions it’s just 1 cup. Thank you

    • Julia December 20, 2016, 4:49 pm

      It’s 1 and 1/2 cups of uncooked rice.

  • Marina November 18, 2016, 3:25 pm

    Hi Julia, the recipe looks great. The only thing – I am confused about the amount of rice. 1 cup or 1 1/2 cups?

    • Julia December 20, 2016, 4:48 pm

      It’s 1 cup of uncooked rice + 1/2 cup of uncooked rice.

  • Dave December 23, 2016, 9:42 pm

    Served it tonight for the first time. We loved it.

    • Julia January 2, 2017, 11:46 pm

      Thank you, Dave, so glad you loved it!

  • Eliza January 4, 2017, 4:50 pm

    Hi! I was just wondering if I could substitute the quick cook in the microwave wild rice? And chicken breast rather than thighs? I’m trying to make a slightly quicker version! Thanks!

    • Julia January 31, 2017, 1:52 pm

      I’ve never heard of microwave wild rice, but as long as it’s cooked wild rice – it will work! Yes, you can use sliced chicken breast rather than thighs, too!

  • Jan January 12, 2017, 2:31 am

    Hi would like to make this but confused, recipe says 2/3 cup of half half , What is half half ?

    • Julia January 31, 2017, 12:47 pm

      Half and half is the US milk product that combines half milk half cream to form a lighter cream (unlike heavy cream). To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup regular cream (heavy, or whipping cream).

  • Kelly June 18, 2017, 7:26 pm

    This is excellent!!!!!!! Follow exact receipe

  • Hanna August 8, 2017, 11:30 pm

    This sounds wonderful. Got the majority of the ingredients to make this ~trying for a little to no cholesterol recipe…..is there a substitution for the half and half….would it taste just as good without it? Thanks!!!

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