Quick And Easy Chicken And Rice Casserole Recipes

Steps:

• Preheat oven to 350 degrees (see baking instructions for alternate methods).
• Mix the 2 cans of soup, 1 can milk, and 1 cup of uncooked rice together. Add salt & pepper to taste.
• Pour above mixture into a 13x9x2 casserole dish.
• Cut the chicken into strips (about the width of a chicken tender/finger).
• Push the chicken strips down into the soup & rice mixture in the casserole dish so they are completely emerged.
• Sprinkle top with lemon pepper/salt/black pepper.
• Bake at 350 degrees 35-40 minutes or until chicken is finished. NOTE that cooking time will vary depending on how you choose to cut up the chicken. If using whole chicken breasts cook at 375 degrees for 45 minutes, or until finished.
• You may also choose to make this in a crock pot, if so, cook on low 7-8 hours.
• My family loves this recipe and it is SOOOO easy to make, plus I usually have all of these ingredients on hand which makes for a quick meal.
• I love the flavors of the rice so much that sometimes I will make it without the chicken as a quick and easy side dish!

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:

• 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:

• 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.

Steps:

• Combine rice, soups, and chicken broth.
• Pour into a greased 9"x13" casserole dish.
• Sprinkle chicken on top, and "push" under the mixture a little to moisten.
• Cover dish with foil, and bake at 350 degrees F for 1 1/2 hours.
• Note: The dish will be completely full, so be careful when placing in oven.

Steps:

• Set oven to 375 degrees.
• Grease an 8 x 8-inch baking dish.
• In a frypan, saute the onion, garlic, salt and curry for about 4 minutes.
• Whisk in flour.
• Add in half and half (1/4-cup at a time) bring to a boil then reduce the heat immediately, and continue cooking whisking frequently for about another 5 minutes, or until sauce thickens.
• In a bowl combine cooked rice, peas, carrots, red bell pepper, lemon juice and cooked chicken, and add in to the sauce in the frypan; toss to combine.
• Season with black pepper to taste.
• Transfer the mixture to prepared baking dish.
• Cover with foil and bake for about 20 minutes.
• Remove foil and bake for another 10 minutes longer.

Steps:

• Preheat oven to 325F.
• Grease a 9x13-inch baking dish.
• Sprinkle rice over bottom of dish, spreading evenly.
• Pour soups and milk into a saucepan, and heat over medium heat until heated through (do not boil), stirring occasionally.
• Pour soup mixture over rice, and stir until rice is completely coated.
• Lay pieces of chicken over rice, skin sides up.
• Sprinkle dry soup mix over chicken pieces, cover tightly with aluminum foil, and bake for 2 hours and 15 minutes, or until juices run clear from chicken when pierced with a fork.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
• In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a deep 9x13-inch (or larger) baking dish with cooking spray.
• Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl.
• Spread rice on the bottom of the prepared baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, being careful it doesn't overflow. Sprinkle Cheddar cheese over top to cover.
• Bake in the preheated oven until chicken is cooked through and cheese is nicely browned, 60 to 75 minutes, depending on size of chicken cubes. Remove from the oven and cool for about 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
• Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.