One Pot Chicken Dish Over Cheesy Rice Recipes

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:

• Cheesy Rice Pilaf:.
• In a heavy, medium saucepan, melt the butter over medium-high heat.Add the chopped onions and bell peppers and cook until soft, about 4 minutes. Add rice, salt, and bay leaf and cook for 1 minute. Add the stock and stir.
• Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes. Remove the bay leaf and fluff the rice with a fork. Stir in the cheese and parsley.
• Chicken:.
• In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels.
• Season the chicken with the Essence, and add to the fat in the pan. Cook, stirring occasionally, for 5 minutes.Transfer to a plate.
• Melt the butter in the pan. Add the onions and pepper and cook until soft, about 4 minutes. Stir in the garlic and cook for 30 seconds. Add the mushrooms and thyme and cook until the mushrooms give off their liquid, about 5 minutes.
• Add the chicken stock and bring to a boil, stirring to deglaze the pan. Add the chicken, lower the heat, and simmer until heated through, 1 to 2 minutes. Add the bacon and green onions, and stir well.
• Remove from the heat and serve over the Cheesy Rice Pilaf.
• Garnish with parsley.