Cheesy Brown Rice Swiss Chard Chicken Bake Food

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CHEESY CHICKEN AND RICE BAKE



Cheesy Chicken and Rice Bake image

Here's a recipe for classic comfort food that uses updated ingredients to cut down on fat. Greek yogurt replaces sour cream and black beans add protein without adding fat. (found on "Tasty Kitchen")

Provided by PSU Lioness

Categories     Chicken

Time 45m

Yield 5 serving(s)

Number Of Ingredients 9

2 cups chicken breasts, cooked and cubed
4 cups cooked brown rice (Success Boil-in-Bag cooks up in 10 minutes)
3/4 cup frozen corn
1 (15 ounce) can black beans, Drained And Rinsed
1 cup fat free Greek yogurt (or Sour Cream)
1 (4 ounce) can green chilies
1 cup salsa (the original called for 1/2 c but I thought it needed more)
1 cup low-fat cheddar cheese, Plus More For Topping
2 tablespoons fresh cilantro (to garnish)

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl.
  • Season with salt and pepper if desired.
  • Transfer to an oven-safe dish and top with extra cheese if you would like.
  • Bake for 20-25 minutes, or until heated through.
  • Garnish with chopped cilantro.
  • It can also easily be made ahead of time and reheated. Keep covered and pull out about 20 minutes before you're ready to reheat it so it can come up to room temperature and cook evenly.

Nutrition Facts : Calories 389.1, Fat 3.8, SaturatedFat 1.5, Cholesterol 5.7, Sodium 492.3, Carbohydrate 71.2, Fiber 10.5, Sugar 6.6, Protein 20.1

ONE-POT CHICKEN AND RICE WITH SWISS CHARD



One-Pot Chicken and Rice with Swiss Chard image

To change up the flavors in this dish, try using parsnips in place of the carrots and an equal amount of spinach instead of the Swiss chard.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 55m

Number Of Ingredients 9

4 chicken leg quarters (about 2 pounds total), patted dry
Coarse salt and ground pepper
3 garlic cloves, roughly chopped
1 bunch Swiss chard (10 ounces), stems cut into 1/2-inch pieces, leaves torn into 2-inch pieces
1 small yellow onion, diced small
2 medium carrots, diced medium
1 1/2 teaspoons finely grated lemon zest, plus wedges for serving
1 1/2 cups basmati rice
2 1/2 cups low-sodium chicken broth

Steps:

  • Season chicken with salt and pepper. Heat a large Dutch oven or other heavy pot with a tight-fitting lid over medium-high. Add chicken, skin side down, and cook until browned on both sides, 12 minutes, turning once. With tongs, transfer chicken to a plate.
  • Reduce heat to medium and add garlic, chard stems, onion, and carrots. Cook, stirring occasionally, until chard stems and onion are translucent, 4 minutes. Add chard leaves, lemon zest, and rice; cook 1 minute. Add broth and bring to a rapid simmer. Reduce to a simmer and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture and cook, covered, until chicken is cooked through and liquid is absorbed, about 25 minutes. Remove from heat and let sit, 5 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 664 g, Fat 23 g, Fiber 3 g, Protein 48 g, SaturatedFat 6 g

CHEESY CHICKEN & RICE BAKE



Cheesy Chicken & Rice Bake image

Campbell's 5min prep, throw it in the oven-and in an hr and a half later-Yeah! Dinner! Need I say more?

Provided by Tallie in Pacific NW

Categories     One Dish Meal

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup (Regular or 98% Fat Free)
2 2/3 cups water
1 1/2 cups uncooked instant rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
4 -6 boneless skinless chicken breast halves
2 cups shredded cheddar cheese (8 oz)

Steps:

  • MIX soup, water, rice onion powder and black pepper in 3-qt shallow glass baking dish. Top with chicken. Sprinkle chicken with additional pepper.
  • COVER and bake @ 375F for 45min, check and bake for another 45min, or until chicken is no longer pink and rice is done.
  • UNCOVER. Sprinkle cheese over chicken and bake and additional 10min.
  • GET YOUR VEGGIES: Stir 2 cups fresh, canned or frozen vegetables into the soup mixture before topping with chicken.

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