Little Cypress Lodge: Chicken

Showing posts with label Chicken. Show all posts

Heavy cream adds body and richness to this classic chicken and rice soup. Adding collard greens makes it heartier. Use leftover rice, and you can use the meat from a rotisserie chicken for this soup.

Anything with chicken and rice wins big in our home.

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Little Cypress Lodge

https://mylittlecypresslodge.com/2026/04/21/creamy-chicken-and-rice-soup/

Creamy Chicken and Rice Soup

October 8, 2025

Perfect for a large gathering or cut in half for a family dinner.

1 (2.25-oz.) package sliced almonds

2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix

1/4 cup butter

4 celery ribs, chopped

2 medium onions, chopped

5 cups chopped cooked chicken

2 (10 3/4-oz.) cans cream of mushroom soup

2 (8-oz.) cans chopped water chestnuts, drained

1 (8-oz.) container sour cream

1 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups (16 oz.) shredded Cheddar cheese, divided

2 cups soft, fresh breadcrumbs

1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.

2. Prepare rice mixes according to package directions.

3. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.

4. Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.
To Make Ahead: Prepare as directed in Steps 2 and 3. Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step 1. Bake casserole, covered, at 350° for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds. Bake 5 more minutes.

Shrimp-and-Wild Rice Casserole: Substitute 2 lb. peeled and deveined, medium-size raw shrimp (4 1/50 count) for chicken; 2 cups (8 oz.) shredded Monterey Jack cheese and 2 cups grated Parmesan cheese for Cheddar cheese; and 1 cup dry white wine for milk.

Cajun Chicken-and-Wild Rice Casserole: Omit salt and pepper. Reduce chicken to 2 1/2 cups. Prepare as directed, sautéing 1 lb. andouille sausage, chopped, and 1 green bell pepper, diced, with celery in Step 3. Stir 1 (15-oz.) can black-eyed peas, drained, and 1 tsp. Cajun seasoning into rice mixture. Proceed as directed.

This recipe had outstanding reviews. I have shared it with several friends over the years. It came from Southern Living, my fav, November 2011. Enjoy! Cut this recipe in half to make one 11x7 dish.

Chicken-and-Wild Rice Casserole

May 15, 2025

Seared chicken cutlets with a creamy mushroom sauce, served with potatoes or rice, is a quick and simple meal that looks as good as it tastes.

4 (5 to 6 oz.) chicken cutlets

3/4 tsp. kosher salt

1/2 tsp. ground black pepper

1/3 cup all-purpose flour

4 Tbsp. unsalted butter, divided

(8 oz.) pkg. sliced cremini mushrooms

1 large shallot, finely chopped (about 1/3 cup)

2 cloves garlic, minced

3/4 cup chicken broth

1/2 cup heavy whipping cream

1 tsp. Dijon mustard

1/4 cup finely grated Parmesan cheese

Tbsp. minced fresh chives

Sprinkle the chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken lightly in flour, shaking off excess. Discard any remaining flour.

Heat 2 tablespoons butter in a large skillet over medium-high. Cook 3 to 4 minutes on each side until golden brown and cooked through. If needed, brown the chicken in 2 batches.

Transfer the chicken to a plate and lightly tent with aluminum foil to keep warm.

Melt 2 tablespoons butter in pan over medium; add mushrooms and shallot. Cook until mushrooms are browned and have released their liquid, about 6-7 minutes. Add the garlic and cook 1-2 minutes longer, until fragrant.

Stir in chicken broth.. Bring to a simmer and cook until liquid has reduced by half, about 10 minutes. Stir in cream and cook 5-6 minutes longer until thickened slightly.

Reduce heat to low and whisk in mustard. Stir in cheese until melted and smooth. Add chicken back to sauce and cook for 3-5 minutes until chicken is coated and warmed through.

Sprinkle with chives and serve.

Recipe and Photo Credit is Southern Living see more here.

Southern Living has always been my favorite go-to for good recipes and ideas.

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