CHEESY CHICKEN & RICE BAKE
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
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.
CHEESY RICE PILAF CHICKEN BAKE
This is a super easy and delicious chicken bake recipe using packaged rice pilaf mix. I used Knorr Rice Sides Rice Pilaf but believe any rice pilaf mix would do. (NOTE: If using another brand, check the moisture ratio. If the package directions call for more or less water/broth than my recipe, simply add the amount indicated on the package.) The rice is perfectly cooked and seasoned, and the chicken turns out ultra-moist topped with melted cheddar cheese. DH and my 15-month-old DD enjoyed every bite.
Provided by MarthaStewartWanabe
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a 9 x 13 baking pan, lay chicken breasts side-by-side.
- In a medium bowl, combine rice pilaf mix, olive oil, garlic, onion and chicken broth. Pour evenly over chicken breasts.
- Cover pan with aluminum foil, securing all sides, and bake for 30-40 minutes (depending on the size of your chicken breasts--some found at the supermarket today are mamouth!).
- Once chicken breasts are cooked through, remove pan from oven. Preheat broiler to medium heat.
- Evenly divide cheddar cheese and sprinkle the top of each chicken breast.
- Place pan 4-6 inches from heat source (uncovered) and broil for 2-3 minutes or until cheese has melted and begun to brown slightly.
- Remove from oven and allow to cool for 5 minutes before serving.
Nutrition Facts : Calories 356.6, Fat 22.2, SaturatedFat 7.5, Cholesterol 107.6, Sodium 560.8, Carbohydrate 0.9, Sugar 0.5, Protein 36.2
CHEESY RICE PILAF
Steps:
- Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 1 minute. Add the chicken broth and bring to a full boil. Cover, reduce the heat to low, and cook for 18 minutes.
- Meanwhile, melt the remaining tablespoon butter in a small saucepan over medium heat. Add the flour and stir until incorporated. Gradually whisk in the milk and bring to a simmer. Simmer until slightly thickened, about 2 minutes. Remove from the heat and whisk in the Gruyere; keep warm, covered.
- When the rice is cooked, stir in the cheese sauce, parsley, chives and tarragon. Season with salt and pepper.
ONE POT CHICKEN DISH OVER CHEESY RICE
Provided by Emeril Lagasse
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 30
Steps:
- In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels. Season the chicken with the Essence, and add to the fat in the pan. Cook, stirring occasionally, until just cooked through, about 5 minutes. Transfer chicken to a plate. To the pan add the onions, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and thyme, and cook until the mushrooms give off their liquid, about 5 minutes. Add the chicken stock and bring to a boil, stirring to deglaze the pan. Add the reserved chicken, lower the heat, and simmer until heated through, 1 to 2 minutes. Add the bacon and green onions, and stir well. Remove from the heat and serve over the Cheesy Rice Pilaf, and garnish with the parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
- In a heavy, medium saucepan, melt the butter over medium-high heat. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes. Add rice, salt, and bay leaf and cook, stirring, for 1 minute. Add the stock and stir. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.
- Remove the bay leaf and fluff the rice with a fork. Add the cheese and parlsey, and stir. Serve immediately.
CHEESY CHICKEN BAKE WITH BROCCOLI AND RICE
Make and share this Cheesy Chicken Bake With Broccoli and Rice recipe from Food.com.
Provided by tmfoley
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In baking 13x9 dish arrange chicken breasts so they are not overlapping.
- mix both cans of soup together with only 1/2 can of water and pour over chicken.
- Bake at 350 degrees for 25 minutes stir sauce spoon over chicken and return to oven for another 20 minutes --
- In a 2qt sauce pan bring 2-1/2 cups water and broccoli florettes to a rapid boil, remove from heat stir in two cups of instant rice cover tightly for 3 minutes.
- Serve chicken over rice and broccoli.
Nutrition Facts : Calories 375.9, Fat 9.7, SaturatedFat 4.3, Cholesterol 86, Sodium 881.4, Carbohydrate 36, Fiber 1.1, Sugar 0.7, Protein 34.2
CHEESY CHICKEN BAKE
Make and share this Cheesy Chicken Bake recipe from Food.com.
Provided by Sam 3
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Spray a 9x13in pan with cooking spray.
- Place chicken in pan in a single layer.
- Mix soups and spices in a small bowl and pour over chicken.
- Top with crushed crackers.
- Bake 45 minutes.
- Top with cheese and bake 10-15 more minutes.
Nutrition Facts : Calories 430.4, Fat 22, SaturatedFat 11.2, Cholesterol 122.2, Sodium 1393.3, Carbohydrate 17.9, Fiber 1.2, Sugar 2.5, Protein 39
CHICKEN & RICE PILAF CASSEROLE
Make and share this Chicken & Rice Pilaf Casserole recipe from Food.com.
Provided by goldilocks
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook chicken breast in water until done.
- Set aside 2 cups of chicken broth for later.
- Cook rice pilaf according to directions on box.
- Cut chicken into bite size pieces.
- Mix chicken& rice pilaf in a 13x9 pan.
- Melt the margarine in medium size pan.
- Blend in the flour.
- Add the chicken broth& mix well.
- Add the half& half.
- Stir over medium heat until mixture thickens.
- Pour over casserole.
- Bake at 350 degrees for 20-30 minutes.
Nutrition Facts : Calories 377.3, Fat 25.9, SaturatedFat 8.8, Cholesterol 75.5, Sodium 516.1, Carbohydrate 11.9, Fiber 0.3, Sugar 0.4, Protein 23.4
CHICKEN & RICE PILAF CASSEROLE
Make and share this Chicken & Rice Pilaf Casserole recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Season the chicken pieces with salt and pepper.
- Heat a large skillet.
- When hot, add enough of the oil to cover the bottom of the pan.
- Heat the oil to almost smoking.
- Add the chicken pieces in batches and brown over medium-high heat until golden, about 5 minutes per side, adding more oil as needed.
- As the chicken browns, transfer the finished pieces to 2 large baking pans.
- Drizzle liberally with lemon juice.
- If necessary, carefully drain some of the oil from the skillet, leaving about 1 or 2 tablespoons in the pan.
- Reheat the oil, and add the lemon zest, oregano and onions, scraping up browned bits from the bottom of the pan.
- Saute the onions for 5 minutes, then add the bell peppers and saute until softened, about 5 minutes longer.
- Add the rice and cook, stirring, until all of the grains are coated with oil, about 1 minute.
- Stir in the broth and water and bring to a boil.
- (If using unsalted broth, season with salt to taste at this point or the cooked rice will be bland.) Pour the broth and rice mixture evenly over the chicken.
- Cover tightly and bake until the chicken is cooked through and the rice is tender, 20 to 25 minutes.
- Remove from oven and let rest, still covered, at least 10 minutes before serving.
Nutrition Facts : Calories 578.1, Fat 22.9, SaturatedFat 6, Cholesterol 85, Sodium 833.8, Carbohydrate 58.7, Fiber 3.4, Sugar 3.4, Protein 32.1
CAMPBELL'S CHEESY CHICKEN BAKE
This is a recipe off the back of a Campbell's soup cream of chicken can. I've modified it to make it a little healthier. Super quick, cheap, and delicious! Enjoy :)
Provided by pixieglenn
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put the rice, water, vegetables, and spices in a 9x13 casserole dish. Mix well. The spices I like to use are just a little minced onion and some garlic powder.
- Cut the chicken breasts in half and place on top of the rice mixture. Dump the soup on top of the chicken breasts.
- Cover with tin foil.
- Bake at 375°F for 45 minutes to an hour.
- Take out of the oven and sprinkle a half cup of cheese on top. Let cool.
- Eat whenever the cheese melts.
Nutrition Facts : Calories 390.8, Fat 10.2, SaturatedFat 4, Cholesterol 56.3, Sodium 110.8, Carbohydrate 50.5, Fiber 1.7, Sugar 0.1, Protein 21.7
CHEESY PESTO RICE 'N CHICKEN BAKE
Make and share this Cheesy Pesto Rice 'n Chicken Bake recipe from Food.com.
Provided by wicked cook 46
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Toss Panko crumbs in the one tablespoon of melted butter, Set aside.
- In large saucepan, melt 3 tablespoons butter over medium-high heat. Add Flour and whisk together until it starts to turn golden brown. Add milk and then sour cream.
- A little at a time, add shredded cheddar, making sure it gets completely incorporated. Add blue cheese, again making sure it gets stirred in and melted completely.
- Remove from heat and stir in Pesto, followed by remaining ingredients(except for bread crumbs and Romano cheese).
- Pour in to buttered Casserole dish. Top with Romano cheese and bread crumbs. Bake for 30 minutes, or until golden brown on top.
Nutrition Facts : Calories 1134.6, Fat 53.1, SaturatedFat 31.2, Cholesterol 260.9, Sodium 1135.8, Carbohydrate 79.4, Fiber 5.3, Sugar 3.4, Protein 81.7
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