Chicken Rice Pilaf Casserole Recipes

Steps:

• In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels. Season the chicken with the Essence, and add to the fat in the pan. Cook, stirring occasionally, until just cooked through, about 5 minutes. Transfer chicken to a plate. To the pan add the onions, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and thyme, and cook until the mushrooms give off their liquid, about 5 minutes. Add the chicken stock and bring to a boil, stirring to deglaze the pan. Add the reserved chicken, lower the heat, and simmer until heated through, 1 to 2 minutes. Add the bacon and green onions, and stir well. Remove from the heat and serve over the Cheesy Rice Pilaf, and garnish with the parsley.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
• In a heavy, medium saucepan, melt the butter over medium-high heat. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes. Add rice, salt, and bay leaf and cook, stirring, for 1 minute. Add the stock and stir. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.
• Remove the bay leaf and fluff the rice with a fork. Add the cheese and parlsey, and stir. Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
• Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl mix the rice, dry onion soup mix, cream of mushroom soup, mushroom pieces and milk.
• Place the chicken pieces in a 9x13 inch baking dish and pour the mushroom mixture over the chicken. Cover and bake in the preheated oven for 1 hour. Uncover and bake for 15 more minutes.

Steps:

• Preheat oven to 375 degrees.
• Season the chicken pieces with salt and pepper.
• Heat a large skillet.
• When hot, add enough of the oil to cover the bottom of the pan.
• Heat the oil to almost smoking.
• Add the chicken pieces in batches and brown over medium-high heat until golden, about 5 minutes per side, adding more oil as needed.
• As the chicken browns, transfer the finished pieces to 2 large baking pans.
• Drizzle liberally with lemon juice.
• If necessary, carefully drain some of the oil from the skillet, leaving about 1 or 2 tablespoons in the pan.
• Reheat the oil, and add the lemon zest, oregano and onions, scraping up browned bits from the bottom of the pan.
• Saute the onions for 5 minutes, then add the bell peppers and saute until softened, about 5 minutes longer.
• Add the rice and cook, stirring, until all of the grains are coated with oil, about 1 minute.
• Stir in the broth and water and bring to a boil.
• (If using unsalted broth, season with salt to taste at this point or the cooked rice will be bland.) Pour the broth and rice mixture evenly over the chicken.
• Cover tightly and bake until the chicken is cooked through and the rice is tender, 20 to 25 minutes.
• Remove from oven and let rest, still covered, at least 10 minutes before serving.

Steps:

• Cook chicken breast in water until done.
• Set aside 2 cups of chicken broth for later.
• Cook rice pilaf according to directions on box.
• Cut chicken into bite size pieces.
• Mix chicken& rice pilaf in a 13x9 pan.
• Melt the margarine in medium size pan.
• Blend in the flour.
• Add the chicken broth& mix well.
• Add the half& half.
• Stir over medium heat until mixture thickens.
• Pour over casserole.
• Bake at 350 degrees for 20-30 minutes.

Steps:

• Preheat oven to 350°F.
• In a 9 x 13 baking pan, lay chicken breasts side-by-side.
• In a medium bowl, combine rice pilaf mix, olive oil, garlic, onion and chicken broth. Pour evenly over chicken breasts.
• Cover pan with aluminum foil, securing all sides, and bake for 30-40 minutes (depending on the size of your chicken breasts--some found at the supermarket today are mamouth!).
• Once chicken breasts are cooked through, remove pan from oven. Preheat broiler to medium heat.
• Evenly divide cheddar cheese and sprinkle the top of each chicken breast.
• Place pan 4-6 inches from heat source (uncovered) and broil for 2-3 minutes or until cheese has melted and begun to brown slightly.
• Remove from oven and allow to cool for 5 minutes before serving.

Steps:

• Set oven to 350 degrees.
• Grease a 2-quart casserole dish.
• In a saucepan, melt butter; whisk in flour and fresh garlic (if using), and whisk for 1 minute.
• Gradually stir in half and half cream and chicken broth; bring to a light boil, and simmer for 2 minutes, until thickened; add in grated Parmesan cheese (you can use as much as you desire) salt and pepper.
• Fold in the cooked chicken, rice, mushrooms, peppers and parsley.
• transfer to a prepared casserole dish.
• Cover, and bake for 40-45 minutes, or until the rice is done, and the casserole is bubbly.
• Note: cooked brown rice is great also.

Steps:

• Melt margerine in a casserole dish.
• Brown orzo.
• Add boiling water and chicken broth, and stir.
• Add rice and stir.
• Cook in 350 degree oven for 30 minutes.
• For variation, try adding 1/2 cup mixed vegetables, 1 can mushrooms, or 1 small can peas.
• Use your imagination.