EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE
This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!
Provided by J. Saunders
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 5
Number Of Ingredients 5
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!
Nutrition Facts : Calories 314.1 calories, Carbohydrate 38.8 g, Cholesterol 59.6 mg, Fat 5 g, Fiber 0.9 g, Protein 26.2 g, SaturatedFat 1.4 g, Sodium 958.8 mg, Sugar 0.8 g
THE BEST CHICKEN RICE CASSEROLE
This recipe is based on the Cook's Illustrated recipe from their Cover and Bake cookbook. As with all their recipes it is the best. But mine is better :) Like all casseroles this one freezes well once prepared to just before you put it in the oven.
Provided by Alyss05
Categories Chicken Breast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Melt butter in a large dutch oven over medium heat and cook onions, celery and carrots until soft but not brown. Add garlic, seasoned salt, pepper and chile powders and cook until very fragrant. Add flour and mix well. Cook until starting to color.
- Whisk milk and stock into vegetable flour mixture. Turn heat to medium high and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice to sauce and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally. Will take about 20 minutes.
- Preheat oven to 400 degrees. Add raw chicken to the rice and sauce mixture. Cut green beans into 1 inch lengths and stir into the mixture as well. Cook approximately 4 minutes or until the chicken is no longer pink on the outside. Stir in cheese.
- Pour mixture into a 9 x 13 inch casserole, or two 8x8 inch casseroles.
- Combine bread crumbs, cheese and garlic powder and sprinkle evenly over top of the casserole. Place in hot oven and cook for 20 to 25 minutes or until topping is browned and casserole is bubbling.
- You really should cool for 10 minutes before cutting. You could garnish with parsley and lemon wedges. Or not :).
CHICKEN RICE CASSEROLE
A great use for leftover chicken or turkey. Uses no Cream of Whatever soup. A creamy wonderful one dish meal of chicken, rice 'n peas, topped off with a mixture of bread crumbs and Parmesan cheese and baked until golden brown.
Provided by Marie
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in flour and thyme and cook for 1 minute.
- Gradually stir in broth and milk, stirring until thick and smooth.
- Stir in chicken and add salt and pepper; set aside.
- Grease a 1 1/2 quart shallow baking dish.
- Spread rice in prepared baking dish, sprinkle with the peas and then pour creamed chicken mixture over.
- Dot with remaining tablespoon of butter and sprinkle with bread crumbs and cheese which you mix together.
- Bake at 400° until hot and bubbly, about 20 to 25 minutes.
CLASSIC CHICKEN AND WILD RICE HOTDISH
Provided by Amy Thielen
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.)
- Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes.
- Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.
- Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.
- Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside.
- Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes.
- Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately.
QUICK CHICKEN RICE CASSEROLE
This heartwarming main course with lots of chicken, cheese and rice makes a quick and comforting weeknight meal. "It's a great recipe for people with full-time jobs," notes Donna Burnett from Baileyton, Alabama. "Their families are sure to request it often."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook rice mix according to package directions. In a large bowl, combine the chicken, soup, mayonnaise, Worcestershire sauce and pepper. Stir in rice. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 643 calories, Fat 40g fat (12g saturated fat), Cholesterol 107mg cholesterol, Sodium 1516mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 1g fiber), Protein 32g protein.
HOT CHICKEN CASSEROLE
A warm, flavor-filled dish that can be prepared far in advance. A good pick for large groups, or small dish that's not too heavy of a dinner. It can also be varied in several ways. This dish does not need to be cooked and can be served cold.
Provided by TINK75
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine chicken, mayonnaise, celery, water chestnuts, almonds, pimento peppers, dried onion, lemon juice, salt, and pepper in a 2-quart casserole dish. Top with Cheddar cheese and French fried onions.
- Bake in the preheated oven until hot and bubbly, about 30 minutes.
Nutrition Facts : Calories 480.6 calories, Carbohydrate 14.3 g, Cholesterol 50.3 mg, Fat 40.4 g, Fiber 2.1 g, Protein 15.6 g, SaturatedFat 9.1 g, Sodium 684.7 mg, Sugar 1.9 g
QUICK AND EASY CHICKEN AND RICE CASSEROLE
This takes no time to prepare, I have tryed this using different flavor soups, I find that cream of chicken and celery are the best, or use 2 cans cream of chicken, I also like to add the garlic powder and also a pinch of cayenne pepper to the soup mixture :)
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 736, Fat 32.9, SaturatedFat 9.3, Cholesterol 166.8, Sodium 2240, Carbohydrate 49.9, Fiber 1.7, Sugar 2.7, Protein 54.7
HOT CHICKEN AND RICE SALAD
This simple yet delicious recipe originated with my aunt and was passed on to my mom. It's great for a luncheon...or, served with salad and rolls, for supper. With three children, I need all the fast dishes I can find!
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first nine ingredients. Combine mayonnaise and soup; toss with chicken mixture. Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes.
Nutrition Facts :
HOT CHICKEN CASSEROLE
A comforting hot dish with a crisp top, this hearty casserole will warm you from the inside out.-Carol Wilson, DeKalb, Illinois
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, combine first eight ingredients. Transfer to a greased 13x9-in. baking dish., Combine topping ingredients; sprinkle over top. Bake, uncovered, until bubbly, 40-45 minutes. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, remove from the freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Cover with foil and bake 1-1/2 hours. Uncover; bake until bubbly and heated through, 10-15 minutes longer.
Nutrition Facts :
CHICKEN RICE HOT DISH
"My mother used to make this comforting main dish to serve to a group," recalls Laurie Hobart of Wisconsin Rapids, Wisconsin. "When she became widowed, she converted the recipe to serve just herself. I often fix this simple stovetop supper when I'm eating alone."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 1 serving.
Number Of Ingredients 10
Steps:
- In a small saucepan, saute celery and onion in butter. Add broth, carrot, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Stir in chicken and parsley. Cover and simmer 5-10 minutes longer or until the rice and vegetable are tender.
Nutrition Facts : Calories 618 calories, Fat 29g fat (16g saturated fat), Cholesterol 124mg cholesterol, Sodium 1865mg sodium, Carbohydrate 60g carbohydrate (8g sugars, Fiber 4g fiber), Protein 28g protein.
HOT CHICKEN CASSEROLE
This recipe was on one of my recipe disks. I tried it and it was great, except if you're going to use potato chips on the top instead of the Chow Mien Noodles, I'd NOT use the 1 tsp of salt in the recipe. Try it and let me know what ya'll think.
Provided by crazycookinmama
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In Large bowl, combine first 4 ingredients.
- Stir until smooth, then mix in the remainder of the ingredients.
- Put mixture into a baking dish.
- Top with a thick layer of either crumbled Potato Chips or Chow Mien Noodles.
- Bake at 350³F for 45 minutes or until hot and bubbly.
CRISPY CHICKEN & RICE CASSEROLE
This recipe is absolutley delicious! It is not only tasty but has a wonderful crunchy texture with the almonds, water chestnuts & cornflakes cereal. Recipe is from Southern Living, SEPTEMBER 2003
Provided by JoiD7337
Categories One Dish Meal
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice according to package directions.
- Stir together cooked rice and next 10 ingredients in a bowl.
- Spoon into a lightly greased 13- x 9-inch baking dish.
- Sprinkle evenly with cereal.
- Bake at 350?
- for 30 minutes (I bake it longer) or until golden and bubbly.
- Garnish, if desired.
- Note: Freeze casserole up to 1 month, if desired.
- Thaw casserole in refrigerator overnight.
- Bake, covered with aluminum foil, at 350?
- for 45 minutes.
- Remove foil, and bake 15 minutes more or until thoroughly heated.
CHICKEN 'N' RICE HOT DISH
"This is one of those lovely, simple dishes that needs only a salad and some bread to make a complete meal," says Faye Labatt of Minneapolis, Minnesota. "It gets rave reviews whenever I serve it."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Combine rice and water; transfer to an 11x7-in. baking dish coated with cooking spray. Top with spinach. , In a nonstick saucepan coated with cooking spray, melt butter. Stir in the flour, curry, salt, pepper and garlic powder until blended. Gradually whisk in broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; whisk in mayonnaise until blended. Pour half of the sauce over spinach. Top with chicken and remaining sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until heated through and rice is tender.
Nutrition Facts : Calories 325 calories, Fat 13g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 659mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
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