Cheesy Chicken Rice Casserole Food

CHEESY CHICKEN AND RICE CASSEROLE

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.

CHEESY CHICKEN & RICE CASSEROLE

Steps:

• Stir soup, water, rice, onion powder, black pepper and vegetables in an 11" x 8" (2 quart) baking dish.
• Top with chicken.
• Season chicken as desired, cover.
• Bake at 375 degrees for 50 minutes or until chicken and rice are done.
• Top with cheese.
• Let casserole stand.
• Stir rice before serving.

CHEESY SKILLET CHICKEN AND CAULIFLOWER RICE

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the lemon juice, 1/4 cup of the yogurt, 1 tablespoon of the olive oil, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Place the chicken breasts on a cutting board. Pressing down on each breast firmly with your hand, cut it in half horizontally like a bagel, so you have 4 equal pieces. Add the chicken to the bowl and toss to coat. Let sit for 15 minutes.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat. Let the marinade drip off the chicken, then add the chicken to the skillet. Cook, untouched, until golden brown on the bottom and no longer sticking to the skillet, 6 to 7 minutes. Flip the chicken and continue to cook until it releases easily from the skillet, 3 to 4 minutes more. Transfer to a plate and set aside.
• Add the onion to the skillet and cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until softened and translucent, about 7 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Gently fold in the Parmesan, riced cauliflower, beans, broccoli, 1/2 cup of the Cheddar, remaining 1/2 cup yogurt, 1 teaspoon salt and a few grinds of pepper. Transfer the chicken and any juices back to the skillet and sprinkle the remaining 1/2 cup Cheddar over the top. Bake until the cheese has melted, the chicken is cooked through and the vegetables are warm, 8 to 10 minutes. Let cool slightly before serving.

CHEESY BROCCOLI, CHICKEN AND RICE CASSEROLE

Steps:

• Heat the oven to 350 degrees F. Combine the panko and half of the cheese. Set aside.
• Heat the stock, milk, bay leaf and thyme in a medium saucepan over medium-low heat until steaming. Keep warm while you prepare the vegetables. (You can skip infusing the liquid with the herbs if you like, but it does need to be warmed so it doesn't make lumpy gravy when you add it to the flour.)
• Heat the butter in a large ovenproof and flame-proof casserole or skillet over medium heat. Add the onion and celery. Cook until the onion is soft and translucent, 3 to 5 minutes. Add the mushrooms and season with salt and pepper; cook until tender, stirring occasionally, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and stir to combine. (The mixture will be dry.)
• Remove the bay leaf and thyme from the stock mixture. Whisk the stock into the flour and vegetables. Add the remaining cup of cheese and stir until smooth. Add the rice and stir to combine. Add the sour cream, cayenne and nutmeg; stir until smooth. Place the 6 pieces of chicken in the casserole and snuggle them into the rice. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid has been absorbed, about 40 minutes.
• Meanwhile, place the broccoli in a microwave-safe bowl with 1/4 cup of water. Cover and microwave until the broccoli is just tender and bright green, about 2 minutes, depending on the strength of your microwave. Drain the broccoli and keep warm.
• Once the rice is tender and the liquid has been absorbed, remove the casserole from the oven and stir in the broccoli. (It's easiest if you transfer the chicken to a plate first, then stir in the broccoli, then pop the chicken back on top.) Smooth the top and sprinkle with the reserved panko-cheese mixture. Return to the oven and bake until the topping is golden brown, about 15 minutes longer. Place the casserole on a rack to cool slightly before serving.

CHEESY CHICKEN & RICE CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees
• 2. Spray 9x13 pan with cooking spray. Layer rice, 1 c. cheese, salt and pepper in pan. Place chicken breasts on top. Dob rounded teaspoons of cream of chicken soup over the chicken breasts and rice. Pour water on top and sprinkle with onion soup mix.
• 3. Bake uncovered for 1 1/2 hours, checking water after 1 hour. (If water is absorbed before chicken and rice are completely cooked, you can add an additional 1/2 c. to keep moist) Remove from oven, sprinkle with remaining 1/2 c. cheese. **If using brown rice, cooking time will be about 15 minutes longer.

CHEESY VELVEETA CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350°F. Combine everything except shredded Velveeta.
• Spread in Large GLASS baking pan sprayed with cooking spray. Top with Shredded Velveeta and cover with foil.
• Bake for 30 minutes and then remove foil and bake 5 to 10 more minutes.

CHEESY RICE CASSEROLE

Steps:

• Preheat oven to 350°. Lightly grease a 9x13" casserole dish.
• Bring rice and broth to a boil in a pot. Cover, reduce heat to low, and simmer 15 minutes.
• Stir the peas and carrots into the rice. Cover, and continue cooking 5 minutes. Stir in half of the cheese and transfer to prepared baking dish. Sprinkle the top with the remaining cheese and the crushed crackers.
• Bake 40 minutes in preheated oven, until bubbly and golden brown.

CHEESY CHICKEN & RICE CASSEROLE

Steps:

• 1. Stir soup, water, rice, onion powder, black pepper and vegetables in 11 x 8" (2-qt.) shallow baking dish.
• 2. Top with chicken. Season chicken as desired. Cover.
• 3. Bake at 375 degrees F. for 50 minutes or until chicken and rice are done. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
• 4. Try Alfredo: Use 1/4 cup grated Parmesan for Cheddar. Add 2 tbsp. cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan.
• 5. Make it Crunchy: Prepare and bake as directed. Uncover. Top with 1/3 cup French's French fried onions, crushed. Bake for 5 minutes more. Top with cheese and let stand 10 minutes.

CHEESY CHICKEN, BROCCOLI AND RICE CASSEROLE

Steps:

• Heat oven to 350° F. Spray 8-inch square baking dish with cooking spray.
• In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until translucent. Add mushrooms and salt; continue to cook 4 to 6 minutes or until any liquid evaporates and mushrooms are brown. Add broccoli; cook 30 seconds to 1 minute or until bright green. Transfer mixture to large bowl.
• Add rice to bowl. Stir to combine. Stir in chicken.
• In 1-quart saucepan, melt butter over medium heat. Sprinkle flour over melted butter; add 1/4 teaspoon salt. Beat with whisk. Cook 1 to 2 minutes or until mixture turns light brown. Slowly beat in milk with whisk 2 tablespoons at a time until smooth and combined. Heat to boiling, stirring constantly. Continue to cook and stir 1 minute. Remove from heat; cool 5 minutes.
• Slowly beat sour cream and Cheddar cheese into sauce mixture with whisk. Reserve 2 tablespoons Parmesan cheese; set aside. Beat remaining Parmesan cheese into milk mixture. Add to bowl with chicken and vegetables; stir to combine. Pour into baking dish; spread evenly.
• Bake 20 to 25 minutes or until heated through. Top with remaining Parmesan cheese. Bake 5 minutes longer.