Creamy Chicken And Cheddar Rice Recipes

Steps:

• Spray nonstick skillet with cooking spray. Add chicken; cover. Cook 5 min. or until cooked through. Sprinkle with garlic powder.
• Add soup and milk. Bring to boil. Stir in rice and broccoli; cover. Reduce heat to low; simmer 5 min. or until rice is tender.
• Stir in 1/2 cup of the cheese; sprinkle with remaining cheese.

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.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Spread rice in the bottom of a 9x13 inch baking dish; set aside.
• In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.
• Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or unti heated through.

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.

Steps:

• Heat oven to 375ºF.
• Mix soup, milk and garlic powder in 13x9-inch baking dish with whisk until blended.
• Add rice, chicken, broccoli and 1 cup cheese; mix well. Cover.
• Bake 30 min.; stir. Top with remaining cheese; bake, uncovered, 5 to 10 min. or until cheese is melted and chicken is done. Let stand 5 min. or until liquid is absorbed.

Steps:

• Spray nonstick skillet with cooking spray (such as Pam).
• Add chicken, cover and cook 5 minutes or until cooked through.
• Sprinkle with garlic powder (if desired).
• Add soup and milk; Bring to boil.
• Stir in rice and broccoli; cover.
• Reduce heat to low; simmer 5 minutes or until rice is tender.
• Stir in 1/2 cup of cheese; sprinkle with remaining cheese.

Steps:

• Mix soup, water, rice, onion powder and black pepper in shallow 2 qt baking dish. Stir in vegetables (if frozen, thawed under running water).
• Top with chicken. Sprinkle chicken with additional pepper, if desired. Cover
• Bake at 375°F until chicken is cooked through and rice is tender - about 45 minutes. Sprinkle cheese over chicken. Remove chicken and stir rice before serving.
• Tip: For a toasty cheese topping - after baking, sprinkle the chicken with cheese, place dish under broiler for a few minutes and brown until cheese is golden.

Steps:

• Heat italian dressing in large skillet over med high heat.
• Add the chicken and sprinkle with salt, pepper and garlic to taste and cook for 2 minutes.
• Stir in the rice, chicken broth and broccoli.
• Bring to a boil, cover, reduce heat to low and simmer 5 minutes.
• Let stand covered for 5 minutes or until liquid is absorbed.
• Add the chopped tomatoes and cheddar cheese and stir until blended.
• Sprinkle with salt, pepper and garlic powder to your liking and ENJOY!