Sunday Chicken Rice Bake Recipes

Steps:

• Preheat oven to 425°F (220°C).
• In a skillet, melt butter, and cook onion, garlic, carrots, and celery until tender.
• Transfer to a 9" x 13" (23 cm x 33 cm) disposable casserole dish, or split among 2 smaller dishes.
• Add chicken, rice, soup, stock, salt, and pepper. Mix thoroughly, and cover with foil.
• Bake for 30 minutes. Remove foil, top with bread crumbs if desired, and bake an additional 10 minutes. Or, bake for 30 minutes, let cool completely, cover, and freeze up to 2 months.
• To reheat, let thaw in the refrigerator during the day. Bake as directed above.
• Enjoy!

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.

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:

• Stir together cream of mushroom soup, milk, dry soup mix, and undrained mushrooms.
• Reserve 1/2 cup of soup mixture and set aside. Stir uncooked rice and vegetables into remaining soup mixture.
• Turn rice mixture into a 13x9 baking dish. Arrange chicken pieces atop.
• Pour reserved soup mixture over chicken. Sprinkle chicken pieces with paprika.
• Cover tightly with foil. Bake at 375 degrees until rice is tender, about 1-1/4 to 1-1/2 hours.

Steps:

• Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika. , Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.

Steps:

• MIX soup, water, rice, onion powder and black pepper in 2-qt shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper & salt.
• COVER and bake at 375* for 45 min or until chicken is no longer pink and rice is done.
• UNCOVER and sprinkle cheese over chicken.

Steps:

• Preheat oven to 375°F.
• Mix soup, water, rice, and 1/4 tsp each of paprika and pepper in ungreased shallow 2-quart casserole.
• Lay chicken on top and sprinkle with remaining paprika and pepper.
• Cover and bake until bubbly and chicken shows no signs of pink in the center--about 45 minutes.

Steps:

• Preheat oven to 350 degrees.
• Combine rice, celery, diced red pepper, onions, butter, parsley and seasonings.
• Mix lightly. Spoon mixture in greased 3 quart shallow baking dish, top with chicken breast.
• Combine soup, Miracle Whip and milk, mixing until blended.
• Pour over chicken and bake 45 minute
• Add carrots, top with shredded cheddar and bake 15 minutes longer or until chicken is tender.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken in a small baking dish and drizzle with 1 tablespoon olive oil, turning to coat. Season with salt and pepper.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips or cubes when cool enough to handle. Leave the oven on.
• While the chicken bakes, bring water and 2 tablespoons olive oil to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer for 20 minutes. Fluff lightly with fork.
• While the rice cooks, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, bell pepper, carrots, and garlic until tender, about 10 minutes.
• Grease a 9x13-inch baking dish.
• Place rice, vegetable mixture, chicken, 1 1/2 cups Monterey Jack cheese, beans, and tomatoes in a large bowl and stir until well combined. Spoon into the prepared baking dish and sprinkle with remaining cheese. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 minutes longer.

Steps:

• Cook the rice according to the package instructions.
• While the rice cooks, dissolve the tablespoon of salt in the 3 cups of water in a bowl large enough to hold the chicken.
• Wash the chicken breasts, fillet them in half to make them thinner and soak them in the bowl of salt water for about 15 minutes. After soaking, pat them dry with a paper towel.
• In a large skillet, melt the butter over medium-high heat and cook the chicken turning once until both sides appear to be cooked, about 5 minutes each side. When done, remove from pan and set aside.
• Preheat oven to 350 now.
• Stir in flour and sour cream, whisking to remove any lumps. Stir in the 3/4 cup water and bouillon cube, mixing well to combine (I usually dissolve the cube in the water before I add these). Add the mushrooms and cook, stirring until sauce thickens, about 8 minutes.
• Spread the cooked rice in the bottom of a 13x9 baking dish, lay the chicken on top, pour the mushroom sauce over the top and sprinkle the mozzarella cheese evenly over top. Sprinkle lightly with paprika.
• Bake 30 minutes. Yum!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
• Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
• Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
• Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
• Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.