COUNTRY CHICKEN-RICE BAKE
A great comfort casserole. You can adjust the vegetables, if you wish. This is a great week-night recipe.
Provided by VickyJ
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Combine rice, celery, diced red pepper, onions, butter, parsley and seasonings.
- Mix lightly. Spoon mixture in greased 3 quart shallow baking dish, top with chicken breast.
- Combine soup, Miracle Whip and milk, mixing until blended.
- Pour over chicken and bake 45 minute
- Add carrots, top with shredded cheddar and bake 15 minutes longer or until chicken is tender.
Nutrition Facts : Calories 458.6, Fat 20.4, SaturatedFat 8.3, Cholesterol 76, Sodium 959.1, Carbohydrate 44.8, Fiber 3.1, Sugar 5.6, Protein 23.6
COUNTRYSIDE CHICKEN BAKE
Make and share this Countryside Chicken Bake recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare rice according to package directions.
- Mix together the rice and next 6 ingredients; spoon into a lightly greased 13x9 inch baking dish.
- Top with chicken breast halves.
- In a small bowl, add the soup, mayo, and milk; stir to combine.
- Spoon mixture over chicken breasts.
- Bake, uncovered, at 350° for 45 minutes.
- Take out of the oven, add carrots, and sprinkle with paprika.
- Bake 15 more minutes.
Nutrition Facts : Calories 465.6, Fat 17.8, SaturatedFat 5.1, Cholesterol 86.8, Sodium 891.4, Carbohydrate 43.6, Fiber 2.4, Sugar 7.2, Protein 31.7
COUNTRY FRIED CHICKEN
Classic Southern fried chicken fritter. Top with country or chicken gravy and serve with mashed potatoes, or dress it up how you please. I've been cooking this for years and never get tired of it.
Provided by visions
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 8h35m
Yield 8
Number Of Ingredients 13
Steps:
- Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch.
- Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
- Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.
- Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade.
- Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Press chicken breasts one at a time into flour mixture until lightly coated. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour.
- Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. Drain on a paper towel-lined platter and repeat with remaining chicken.
Nutrition Facts : Calories 634.8 calories, Carbohydrate 69.4 g, Cholesterol 258 mg, Fat 22.7 g, Fiber 2.2 g, Protein 37.1 g, SaturatedFat 5.8 g, Sodium 3111.6 mg, Sugar 10.2 g
SOUTH CAROLINA CHICKEN & RICE
Chicken Bog is the traditional name for this South Carolina low country dish. We always make a big batch the day after Thanksgiving, when we're working on our family's Christmas tree farm. -Jean Cochran, Lexington, SC
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a 6-quart stockpot, cook chicken in 2 cups broth over medium heat until a thermometer reads 170°, turning halfway through cooking. Remove chicken; set aside to cool. Add sausage, onion and remaining broth to stockpot; bring to a boil. Add rice. Reduce heat; simmer, uncovered, 15-18 minutes or until rice is almost tender (mixture may be soupy)., Shred chicken; add to rice. Cook, covered, until rice is tender. Season with salt and pepper to taste.
Nutrition Facts : Calories 528 calories, Fat 24g fat (9g saturated fat), Cholesterol 107mg cholesterol, Sodium 1402mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
COUNTRY FRENCH CHICKEN AND RICE
A simple herb marinade adds fabulous flavor to chicken thighs and rice to a savory casserole.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h25m
Yield 8
Number Of Ingredients 13
Steps:
- In heavy-duty 1-gallon resealable food-storage plastic bag, mix tomatoes, herbes de Provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt. Add chicken thighs and mushrooms; seal bag. Turn to coat thighs and mushrooms in marinade. Refrigerate 2 to 24 hours.
- Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place chicken thighs, mushrooms and marinade evenly over rice mixture.
- Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with parsley and lemon peel.
Nutrition Facts : Calories 260, Carbohydrate 23 g, Cholesterol 45 mg, Fat 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 1 g, TransFat 0 g
COUNTRY CHICKEN
I've been making this recipe for about 30 years, and it's still my husband's favorite chicken dinner. In place of the bacon, I'll often substitute country-smoked ham.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, brown chicken in oil on all sides. Remove and keep warm. Drain. In the same skillet, cook bacon over medium heat until almost crisp. Add green pepper and onion; saute until vegetables are tender. Drain. , Return chicken to skillet. Add the water, mushrooms, tomato, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear., Remove chicken and keep warm. Discard bay leaf. , In a small bowl, combine flour and broth until smooth. stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken and noodles.
Nutrition Facts : Calories 397 calories, Fat 26g fat (6g saturated fat), Cholesterol 93mg cholesterol, Sodium 601mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein.
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