Chicken And Rice A Roni Casserole Recipes

Steps:

• Cook rice according to package directions. Chop bell pepper and celery and add to rice.
• Boil chicken for 15 minutes or until done and cut into bite-sized pieces.
• After rice is done, add all ingredients except half the shredded cheese. Mix everything together and place inside casserole dish. Top with remaining cheese and bake for 45 minutes at 350.

Steps:

• Preheat oven to 350°F Prepare Rice-A-Roni according to package directions. While that is cooking, shred/cut up the chicken removing meat from bones.
• When Rice-A-Roni is done, add the can of soup and the sour cream, and stir to combine. Add the chicken and mix together. Spread mixture into a sprayed baking dish and bake, uncovered, at 350 F for 40 minutes.
• Remove from oven, cover with the french-friend onions and bake for 5 more minutes.

Steps:

• Brown turkey in large skillet. Remove from skillet and place in a serving bowl.
• Make chicken rice-a-roni per instructions on box and add 1 tsp chicken soup base.
• During the last 5 minute of cooking time for rice-a-roni add the cooked ground turkey and the frozen peas. Stir and replace lid to skillet. When time is up for the rice-a-roni casserole is done.

Steps:

• Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
• Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
• Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
• Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
• Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
• Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
• Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
• Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.

Steps:

• Brown ground beef with onions and bellpepper. Drain grease.
• In a dutch oven prepare both boxes of rice a roni to box directions.
• When rice mixture comes to a boil, add hamburger with onions and bell pepper to rice, add in cans of corn and cajun seasoning. Bring mixture to a boil and cover. Lower heat and simmer for 20 minutes. Stir often to prevent rice from sticking. When rice is done, add cheese, stir and serve!
• I always add more hot sauce to my plate of food, but I love the twang of hot sauce.

Steps:

• Cook Rice-a-Roni as directed on package.
• While this is cooking, put together in a large casserole dish, all the remaining ingredients.
• Add Rice-a-Roni and mix together.
• Bake at 350°F for 30 to 35 minutes.

Steps:

• Preheat oven to 350° F Prepare Rice-A-Roni according to package directions Add soup, sour cream and chicken. Stir to combine Spread rice mixture in a lightly sprayed 9x13 pan. Top rice with fried onions Bake uncovered for 30 minutes.