Homestyle Chicken And Rice Casserole Recipes

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 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
• Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
• Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

Steps:

• Set oven to 350 degrees F.
• Grease a medium-size casserole dish.
• Mix the first 6 ingredients in a bowl.
• Add the uncooked rice to the soup mixture; mix until combined.
• Transfer the soup/rice mixture to the casserole then spread out in the dish.
• Place the chicken on top of the mixture.
• Sprinkle with the dry onion soup.
• Cover with foil and bake for 1 hour 30 minutes or until rice is cooked and the chicken is done.
• Allow to stand for 10 mins before serving.
• Delicious!

Steps:

• In a large resealable plastic bag, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet, brown chicken in 2 tablespoons oil in batches. Remove and keep warm., In same skillet, saute carrots, onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth., Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 165°. Serve with rice.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together. Pour mixture into a 9x13 inch baking dish and spread on bottom.
• Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Bring rice and 1 1/4 cup chicken broth to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Heat olive oil in a saucepan over medium heat. Cook and stir mushrooms and onion in hot oil until mushrooms are soft and onion is translucent, 5 to 7 minutes. Stir chicken, chicken soup, sour cream, milk, 1/2 cup chicken broth, seasoned salt, and black pepper into the mushroom mixture. Reduce heat to low. Add cooked rice to the saucepan; stir until rice is evenly mixed in. Transfer mixture to prepared baking dish.
• Bake in preheated oven 15 minutes. Top casserole with Cheddar cheese and crushed croutons; bake until top begins to brown, about another 10 minutes. Let cool 5 minutes before serving.

Steps:

• Melt the butter in a large sauce pan, wisk in the flour, salt and pepper. Over low heat, whisk constantly until flour/butter mixture turns golden and bubbling.
• Add the milk and chicken broth. Whisk in well.
• Bring to a boil. Continue to whisk or stir until it has been at a bubbling, low boil for one minute or so.
• Remove from heat, add the other ingredients and mix well.
• Taste for seasoning, add salt and pepper as needed.
• Spoon into an ungreased, 8x11-inch or 2 quart Pyrex casserole dish. Do not cover.
• Bake at 350°F until the casserole is bubbling and starting to lightly crisp around the edges for about 45 minutes.

Steps:

• Place chicken and onion in a large casserole and pour in the water. Bring to a boil, then lower heat to medium and simmer for 20 minute.
• Add the potatoes and simmer for 5 minutes. Add the plantains and simmer until the chicken,potatoes and plantains are tender, about 10 more minutes.Season with fish sauce, salt, and pepper. Add the cabbage and cook until just tender, about 2 minutes.
• Serve soup hot with rice.

Steps:

• Mix all ingredients and place in 9 x 13 pan.
• Cook at 350 degrees for 30 minutes.
• This is a great use for leftover rice.
• Optional: Sprinkle a little Mrs. Dash on the top for added flavor.
• Try different veggies, or add things like mushrooms, etc. for a different twist.

Steps:

• Preheat oven to 350.
• In a medium bowl combine chicken, gravy, rice, ½ cup cheddar cheese, cooked and drained broccoli and garlic powder.
• Season with salt and pepper to taste and mix well.
• Spread evenly in 8 X 8 baking dish.
• Top with remaining ½ cup of cheddar cheese.
• Bake 25 - 30 minutes until heated thoroughly.