Cheesy Chicken Risotto Bake Food

CREAMY, CHEESY RISOTTO

Steps:

• Warm chicken broth either on stove or in microwave.
• In a 2 quart saucepan or large skillet (non stick works well) heat butter and olive oil over medium heat. Add shallots and saute for 1-2 minutes until softened.
• Raise heat to medium high, add rice and salt, stirring constantly for 2 minutes, until rice just begins to turn slightly golden in color.
• Add wine and stir until almost completely evaporated.
• Begin adding chicken broth, about 1/2 cup at a time.
• After each 1/2 cup addition of broth, stir frequently, until broth is almost evaporated and add the next 1/2 cup.
• Do the same for each addition of broth, stirring frequently.
• Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it.
• If rice is not done after the last addition, continue cooking as above adding additional 1/2 cups of broth until done. The entire process should take about 20 minutes.
• Remove from heat and stir in cheese, cayenne and pecans or pine nuts. You can also add the additional teaspoon of butter if you want it extra rich at this point.
• Adjust the salt if needed, remembering that there is a lot of salt in cheese and possibly in the type of broth you use.
• Serve hot.

EMERIL'S THREE CHEESE RISOTTO

Steps:

• In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.

CHEESY CHICKEN RISOTTO BAKE

Steps:

• Mix soup water, milk and cheese in shallow 2-quart baking dish. Stir in all remaining ingredients except parsley. Cover.
• Bake at 400F for 35 minutes. Stir.
• Bake uncovered for 15 minutes or until hot and rice is tender. Sprinkle with parsley and let stand 5 minutes before serving.

BROCCOLI-CHEDDAR OVEN RISOTTO

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Bring the chicken broth to a low simmer in a saucepan. Toss the broccoli with the olive oil on a rimmed baking sheet.
• Melt 2 tablespoons butter in a large Dutch oven or ovenproof pot over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the rice and stir to coat. Pour in the wine and cook until evaporated, about 1 minute. Add the hot broth, 3/4 teaspoon salt, and pepper to taste; bring to a boil. Cover and set on the bottom oven rack. Place the broccoli on the upper rack. Bake, stirring the rice and broccoli once halfway through cooking, until most of the liquid has been absorbed in the rice and the broccoli is tender, 20 to 25 minutes.
• Remove the rice and broccoli from the oven. Add 3/4 cup hot water, the remaining 1 tablespoon butter and the cheese to the rice and stir until creamy (add a little more hot water to loosen, if necessary). Stir in the broccoli.

CHEESY CAULIFLOWER RISOTTO WITH BACON

Steps:

• Heat a large saucepan over medium-high heat. Add bacon and cook until crisp, 6 to 8 minutes. Remove bacon using a slotted spoon and transfer to a small bowl.
• Add mushrooms, onion, and garlic to the bacon fat. Saute until softened and lightly browned, about 5 minutes. Add cauliflower rice and chicken stock and mix well. Let simmer until cauliflower rice has absorbed most of the stock, about 5 minutes.
• Stir in Parmesan cheese and heavy cream; mix well. Pulse a few times using an immersion blender to break down any large pieces. Cook until heated through, about 5 minutes. Stir in about 3/4 of the cooked bacon. Transfer risotto to a serving bowl and top with the remaining bacon.

CHEESY CHICKEN-BROCCOLI-CAULIFLOWER CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine 1/2 the mushroom soup and an equal amount of water in a saucepan over medium heat. Add chicken. Bring to a simmer and cook until chicken is no longer pink in the center, 3 to 5 minutes.
• Heat 1 frozen, unopened bag of cauliflower and broccoli mix in the microwave until hot, 4 to 6 minutes. Let stand about 2 minutes; open bag and transfer vegetables to a bowl. Repeat with remaining bag.
• Melt butter in a saucepan over medium heat. Add milk and salt; stir in remaining cream of mushroom soup. Add flour slowly, stirring constantly with a whisk to prevent lumps. Add Cheddar cheese. Cook and stir until cheese sauce is thick, 5 to 7 minutes. Add garlic powder.
• Layer half the cooked vegetables into the bottom of a baking pan or casserole dish. Add half of the cooked chicken. Pour in half the cheese sauce. Add a light layer of bread crumbs. Add remaining vegetables, remaining chicken, and remaining cheese sauce. Top with a light layer of bread crumbs. Cover pan with aluminum foil.
• Bake in the preheated oven until bubbling, 20 to 30 minutes.

CHEESY CHICKEN BAKE WITH NEW POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Carefully lift the skin on the chicken thighs and spread the soft cheese between the skin and flesh. Sit the chicken in a roasting tin, skin-side up, and surround with the potatoes and halved tomatoes, cut-side up.
• Scatter the tomatoes with the garlic and a light sprinkling of sugar (this helps to bring out their natural sweetness). Scatter the thyme leaves and sprigs over the tin, season and drizzle with oil. Roast for 45 mins until the chicken and potatoes are cooked through with crisp, golden skin.

CHICKEN AND VEGGIE RISOTTO BAKE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, melt 2 tablespoons butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender. Stir in garlic and rice; cook 1 minute. Spoon mixture into baking dish. In same skillet, melt remaining 2 tablespoons butter over medium heat. Cook sweet potatoes, parsnips and carrots in butter 6 minutes, stirring occasionally. Spoon vegetables over rice mixture. Add broth, thyme and rosemary to skillet. Stir in chicken, cheese, whipping cream, salt and pepper. Add to baking dish; stir until well combined.
• Cover; bake 1 hour or until rice and vegetables are tender and most of liquid is absorbed.

CHEESY CHICKEN AND RICE BAKE (OAMC)

Steps:

• Mix soup, water, rice, onion powder and black pepper in 2 qt shallow baking dish.
• Top with chicken.
• Sprinkle chicken with additional pepper.
• Cover and bake at 375 for 45 minutes or until chicken is no longer pink and rice is done.
• Uncover and sprinkle cheese over chicken and put back in oven long enough for cheese to melt.
• If you like you can add 2 cups of fresh, canned or frozen veggies into soup mixture before topping with chicken.

CHEESY BACON RISOTTO

Steps:

• Heat broth.
• Put rice in medium sauce pot.
• Slowly brown rice with olive oil.
• Add broth 1/2 cup at a time until absorbed.
• Add garlic, and add a pinch of salt and pepper.
• Fold in bacon, Velveeta and scallions. Season with salt and pepper to taste.

CHEESY RISOTTO CAKES

Steps:

• 1. Heat 1/2 the oil in a medium frying pan on low. Cook onion for 15 minutes, covered, or until very soft. Add the sugar and vinegar and stir until combined. Cook for 5 minutes, until onion is caramelized.
• 2. Meanwhile, heat remaining oil in a large saucepan on high. Add the rice and cook for 1 minute or until rice is coated. Add all but 1/4 cup of hot stock. Stir and simmer on low, covered, for 12-15 minutes, or until rice is tender. Remove from heat, add remaining stock with butter, 3/4 cup of the Parmesan and the caramelized onion; stir to combine. Transfer to a container and chill overnight.
• 3. Preheat oven to 200^ . Grease a 24 hole mini-muffin pan. Place a circle of waxed papen in each mini well;spray paper. Roll 1 Tablespoon or the risotto into a ball. Using index finger, press a hole in center of ball, fill with a piece of mozzarella and roll ball to enclose the cheese. Press into well sprayed mini-pan. Repeat with remaining risotto and cheese. Sprinkle remaining Parmesan cheese over the rice balls.
• 4. Bake for 20 minutes , or until firm and golden. Cool in pan for 8 minutes, Run a small spatula of knife around edge of cakes to loosen before removing from pan. remove waxed paper. Serve warm or cold.