EASY CHEESY CHICKEN AND RICE
Delicious for the whole family!
Provided by KVines3
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
- Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything.
- Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.
Nutrition Facts : Calories 793.5 calories, Carbohydrate 89.9 g, Cholesterol 123.6 mg, Fat 26.3 g, Fiber 1.8 g, Protein 45.7 g, SaturatedFat 12.3 g, Sodium 2217.6 mg, Sugar 1.5 g
CREAMY CHEESY CHICKEN & RICE
Recipe I got several years ago from Quick Cooking. One of my DH favorite dishes. He loves anything with chicken, cheese and rice! Very flavorful comfort food for those cold winter days.
Provided by Jen Andrews
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Spread rice into a greased 13x9x2 inches dish, set aside.
- In a large sauce pan, melt 1/4 cup butter; stir in flour until smooth.
- Gradually add milk, boullion, seasoned salt, garlic powder, and pepper.
- Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
- Reduce heat; add velvetta, chicken and sour cream.
- Stir until cheese is melted.
- Pour over rice.
- Melt remaining butter.
- Toss with crackers.
- Sprinkle over casserole.
- Baked uncovered at 425 degrees for 10-15 minutes or until heated through.
ONE POT CHICKEN DISH OVER CHEESY RICE
Provided by Emeril Lagasse
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 30
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.
CHEESY CHICKEN & RICE
This is an always favorite dish at our house. Cheezy and good. I got it from a BH&G casserole book. I changed it a little adding much more liquid so it is creamy.
Provided by Ann Arber
Categories One Dish Meal
Time 1h15m
Yield 1 9x13 pan, 9 serving(s)
Number Of Ingredients 8
Steps:
- Mix soup, sour cream, milk, and basil, and rice.
- Put in a greased 9x13 pan.
- Put chicken slices, cooked or uncooked on top.
- Place broccoli spears between chicken if using.
- Cover tightly with foil.
- Bake 1 hour at 350 for uncooked chicken.
- Bake about forty minutes for already cooked chicken.
- If using already cooked, you can cook this for 15 minutes in the microwave, covered with wax paper.
- Last ten minutes put cheese on top.
- You can uncover now so cheese doesnt stick.
CHEESY CHICKEN AND RICE CASSEROLE
Just chicken, rice, creamy soup, Cheddar cheese and soft bread cubes, mixed together and baked. This is a quick and easy dish that even the kids like! Note: If you are in a big hurry, use cooked chicken and minute rice. Can be made ahead of time and refrigerated - just add the bread topping the night before cooking.
Provided by Lee
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
- In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.
- Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.
Nutrition Facts : Calories 463 calories, Carbohydrate 30.3 g, Cholesterol 107.1 mg, Fat 20.3 g, Fiber 0.6 g, Protein 37.3 g, SaturatedFat 11 g, Sodium 844.4 mg, Sugar 1.2 g
CHEESY CHICKEN AND RICE
When autumn winds start to blow here in the Northeast, I keep this recipe close at hand. There are never any leftovers when I serve this to my family-much to their disappointment!
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Combine rice and broccoli; spoon into a greased 13x9-in. baking dish. , In a large skillet, saute mushrooms in butter until tender. Remove from the heat. Add chicken and green onions; spoon over rice mixture. Beat eggs, milk, salt and pepper; pour over all. Sprinkle with 1 cup cheese. Spread soup over top. , Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese and bake 15 minutes longer.
Nutrition Facts :
INSTANT POT CHEESY CHICKEN AND RICE RECIPE
A one-pot recipe loaded with cheese and mixed vegetables, it will become a family favorite that you make over and over again.
Provided by Camille Beckstrand
Categories Main Course
Time 41m
Number Of Ingredients 12
Steps:
- Cut chicken breasts into bite-sized pieces.
- Press "saute" button on Instant Pot and let pot heat up. Add in olive oil to pot, then add in chicken, salt, pepper, onion, and garlic. Saute over heat until onions become translucent and chicken starts to brown (5-6 minutes).
- Add rice and cook for 1-2 minutes more; just until rice starts to turn golden brown.
- Add in chicken broth and water. If you have the burn notice on your IP, you will want to deglaze the bottom of your Instant Pot at this time to prevent that from happening. Place lid on Instant Pot. Press "manual" button and set timer for 8 minutes.
- Once cooking time is complete, switch the valve on top to "venting" (i.e. a quick release).
- Remove lid and add in soup, shredded cheese, and frozen vegetables. Mix everything together until cheese is melted and vegetables are warmed (if you need to turn it on saute to help the vegetables cook, you can do that. Just be sure to stir continuously so that it doesn't burn).
Nutrition Facts : Calories 638 kcal, Carbohydrate 63 g, Protein 41 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 116 mg, Sodium 1488 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
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