Enjoying Better Restaurants

If you've been tasked with catering a large party, you might be struggling to come up with dishes that will appeal to a wide array of palates without requiring a lot of effort on your part. Rice casseroles are the perfect answer. They're essentially a meal in one, so you can pair them with just a fruit salad or cut veggies and have a whole menu. Plus, rice is a versatile ingredient that you can dress up in so many ways. Here are two rice-casserole recipes that will feed—and appeal to—a crowd.

Creamy Chicken and Rice Casserole

This dish is perfect for a fall or winter party since it has that creamy, comfort-food quality. The recipe makes enough for about 20 guests, though you  can can easily make two pans if your party is even larger.

Ingredients:

• 5 boneless, skinless chicken breasts
• 5 cups quick-cooking white rice
• 8 cups water
• 2 cups sour cream
• 3 cups cheddar cheese, shredded
• 3 cans cream of chicken soup
• 2 eggs, lightly beaten
• 3 teaspoons salt, divided
• 2 teaspoons black pepper, divided
• 1 tablespoon garlic powder
• 1 medium onion, minced
• 1 rib of celery, minced
• 2 cups seasoned bread crumbs
• 1/4 cup butter, melted

Start by poaching the chicken breasts. Sprinkle them with with half of the salt and pepper. Arrange them in a large saucepan and cover them in cold water. Bring the water to a boil and then reduce the heat to simmer the chicken for 15 minutes. Drain off the water and let the chicken cool until you can handle it comfortably. Then, use two forks to pull it into large shreds.

Combine the cooked chicken with all of the remaining ingredients except for the breadcrumbs and butter. Stir to combine, and then pour the mixture (it will be soupy) into a large roasting pan. In a separate bowl, stir together the breadcrumbs and melted butter. Sprinkle this mixture over the top of the chicken and rice mixture.

Place the dish in a 350-degree F oven and bake for 40 minutes. The rice should be tender, and the breadcrumbs should be slightly browned on top. Cool slightly before serving.

Vegetarian Wild-Rice and Mushroom Casserole

Vegetarians and meat eaters alike will love this casserole, which is made with nutty wild rice, rich mushrooms, and an array of other flavorful veggies. The recipe serves about 20.

Ingredients:

• 1 cup wild rice
• 4 cups brown rice
• 10 cups water
• 2 cups shiitake mushrooms, sliced
• 2 cups button mushrooms, sliced
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1 zucchini squash, cut into 1/2-inch cubes
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 cup grated Parmesan cheese
• 1/4 cup fresh basil, minced
• 2 cups mozzarella cheese, shredded
• 2 teaspoons salt
• 1 teaspoon black pepper

To prepare the wild rice, combine the wild rice with 2 cups of water in a saucepan. Bring to a simmer with a cover on the pan. Simmer for 45 minutes to an hour—until the rice is tender.

Prepare the brown rice separately, since it may not take quite as long to cook. Combine the brown rice with 8 cups of water and simmer it in a covered pan for about 40 minutes.

Set both types of rice aside. Heat the olive oil in a large skillet. Add the onion and bell pepper to the pan and sauté for about 3 minutes. Add the mushrooms and continue sauteing for about 5 more minutes. Finally, add the zucchini and garlic and sauté for 2 minutes longer.

Combine the cooked brown rice, cooked wild rice, sautéed veggies, salt, pepper, basil, and Parmesan cheese in a large casserole dish or roasting pan. Top with the mozzarella cheese, and bake at 350 degrees F for 20 minutes or until the cheese is bubbly and melted.

Talk to a company such as Silicon Valley Corporate Catering and Event Management if you'd like professional catering done.