Old Fashioned Chicken And Rice Recipes

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OLD-FASHIONED CHICKEN AND RICE (OAMC)

This is from the Cook for a Day, Eat for a Month Cookbook. It was easy to make, and it's simple flavor makes it yummy for the whole family.

Provided by kfoisy

Categories     One Dish Meal

Time 35m

Yield 1 9X13 pan, 6 serving(s)

Number Of Ingredients 9



Old-Fashioned Chicken and Rice (Oamc) image

Steps:

  • In large Dutch oven, bring broth to a boil. Add remaining ingredients. Mix well and return to boil. Reduce heat to medium; cover tightly and cook 20 minutes or until chicken is no longer pink and rice is tender.
  • To Freeze: Place in labeled freezer bags; freeze.
  • To Serve: Place into large skillet; heat over med heat until heated through. Serve.

Nutrition Facts : Calories 359.9, Fat 11.5, SaturatedFat 3.3, Cholesterol 51.8, Sodium 373.1, Carbohydrate 43, Fiber 1.7, Sugar 2.5, Protein 19.7

2 1/2 cups chicken broth
1 1/2 lbs chicken, skinless, boneless breasts, cut into 1-inch pieces
1 1/2 cups long-grain rice, uncooked
1 cup chopped onion
1/4 cup minced parsley, fresh
6 garlic cloves, minced
1 small red bell pepper, sliced into thin strips
1 (6 ounce) jar sliced mushrooms (with liquid)
1 teaspoon poultry seasoning

OLD-FASHIONED CHICKEN AND RICE SOUP

This recipe came from the Ontario Milk Calendar May of 1995. It is absolutely yummy, creamy, and soft and very filling.

Provided by zippiestfriend

Categories     Chicken

Time 30m

Yield 6 bowls, 6-8 serving(s)

Number Of Ingredients 11



Old-Fashioned Chicken and Rice Soup image

Steps:

  • In a large saucepan melt butter. Add onion, carrot and celery. Cook gently 5 min until vegetables are fragrant and tender.
  • Add chicken. Cook 2 to 3 min until chicken loses its raw appearance.
  • Sprinkle with flour. Cook 3 to 4 min, browning lightly.
  • Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 minute.
  • Add milk and bring to a boil. Add rice and cook 5 to 10 minute (If soup is thicker than you wish, add a bit more milk, if it is thinner than you like cook uncovered for 5 to 10 min to reduce it.) Taste and adjust seasoning if necessary.
  • Variation.
  • For Cream of Chicken Noodle Soup, add 1 ½ cups (375 ml) cooked noodles instead of the rice.
  • If you have left over cooked chicken or turkey, add it with the cooked rice in step #5 and omit step #2.

1/4 cup butter, 50 ml
1 onion, chopped 1
1 carrot, diced 1
1 celery rib, diced 1
1/2 lb raw chicken, diced 250 g
1/3 cup all-purpose flour, 75 ml
3 cups chicken stock, 750 ml
1/2 teaspoon salt, 2 ml
1/4 teaspoon pepper, 1 ml
2 cups milk, 500 ml
1 1/2 cups cooked rice, 375 ml

ONE DISH CHICKEN AND RICE BAKE

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 50m

Yield 4

Number Of Ingredients 6



One Dish Chicken and Rice Bake image

Steps:

  • Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
  • Bake at 375 degrees F 45 minutes or until done.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water*
¾ cup uncooked regular long-grain white rice
¼ teaspoon paprika
¼ teaspoon ground black pepper
4 each skinless, boneless chicken breasts

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