Cheesy Chicken Risotto Bake Recipes

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Bring the chicken broth to a low simmer in a saucepan. Toss the broccoli with the olive oil on a rimmed baking sheet.
• Melt 2 tablespoons butter in a large Dutch oven or ovenproof pot over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the rice and stir to coat. Pour in the wine and cook until evaporated, about 1 minute. Add the hot broth, 3/4 teaspoon salt, and pepper to taste; bring to a boil. Cover and set on the bottom oven rack. Place the broccoli on the upper rack. Bake, stirring the rice and broccoli once halfway through cooking, until most of the liquid has been absorbed in the rice and the broccoli is tender, 20 to 25 minutes.
• Remove the rice and broccoli from the oven. Add 3/4 cup hot water, the remaining 1 tablespoon butter and the cheese to the rice and stir until creamy (add a little more hot water to loosen, if necessary). Stir in the broccoli.

Steps:

• Warm chicken broth either on stove or in microwave.
• In a 2 quart saucepan or large skillet (non stick works well) heat butter and olive oil over medium heat. Add shallots and saute for 1-2 minutes until softened.
• Raise heat to medium high, add rice and salt, stirring constantly for 2 minutes, until rice just begins to turn slightly golden in color.
• Add wine and stir until almost completely evaporated.
• Begin adding chicken broth, about 1/2 cup at a time.
• After each 1/2 cup addition of broth, stir frequently, until broth is almost evaporated and add the next 1/2 cup.
• Do the same for each addition of broth, stirring frequently.
• Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it.
• If rice is not done after the last addition, continue cooking as above adding additional 1/2 cups of broth until done. The entire process should take about 20 minutes.
• Remove from heat and stir in cheese, cayenne and pecans or pine nuts. You can also add the additional teaspoon of butter if you want it extra rich at this point.
• Adjust the salt if needed, remembering that there is a lot of salt in cheese and possibly in the type of broth you use.
• Serve hot.

Steps:

• Mix soup water, milk and cheese in shallow 2-quart baking dish. Stir in all remaining ingredients except parsley. Cover.
• Bake at 400F for 35 minutes. Stir.
• Bake uncovered for 15 minutes or until hot and rice is tender. Sprinkle with parsley and let stand 5 minutes before serving.

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, melt 2 tablespoons butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender. Stir in garlic and rice; cook 1 minute. Spoon mixture into baking dish. In same skillet, melt remaining 2 tablespoons butter over medium heat. Cook sweet potatoes, parsnips and carrots in butter 6 minutes, stirring occasionally. Spoon vegetables over rice mixture. Add broth, thyme and rosemary to skillet. Stir in chicken, cheese, whipping cream, salt and pepper. Add to baking dish; stir until well combined.
• Cover; bake 1 hour or until rice and vegetables are tender and most of liquid is absorbed.

Steps:

• Mix soup, water, rice, onion powder and black pepper in 2 qt shallow baking dish.
• Top with chicken.
• Sprinkle chicken with additional pepper.
• Cover and bake at 375 for 45 minutes or until chicken is no longer pink and rice is done.
• Uncover and sprinkle cheese over chicken and put back in oven long enough for cheese to melt.
• If you like you can add 2 cups of fresh, canned or frozen veggies into soup mixture before topping with chicken.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix cream of chicken soup, cream cheese, mozzarella cheese, Cheddar cheese, and mayonnaise together. Mix well and add chicken; make sure cream cheese is fully incorporated. Put into a 9x13-inch glass baking dish. Crush crackers and sprinkle evenly over top of chicken. Dot margarine evenly over crushed up crackers.
• Bake in the preheated oven until the top is browned and casserole is bubbling, 30 to 45 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts on a parchment-line baking sheet.
• Bake in the preheated oven until just light pink, 15 to 20 minutes; they will not be fully cooked.
• While the chicken is cooking, melt 1/2 cup plus 2 tablespoons butter in a skillet over medium heat. Stir in Parmesan cheese until melted. Add heavy cream, condensed soup, oregano, basil, parsley, garlic powder, salt, and pepper. Reduce heat to low and cook until thickened, about 5 minutes.
• Arrange spinach over the bottom of a 9-inch square baking dish. Pour about 1 1/2 cups sauce over the spinach, then arrange chicken breasts over top. Cover with remaining sauce and sprinkle with mozzarella cheese.
• Return to the oven and bake until bubbly and lightly browned, 20 to 25 minutes.