Chicken And Rice Casserole Ii Food

QUICK AND EASY CHICKEN AND RICE CASSEROLE

Steps:

• Set oven to 350 degrees F.
• Grease a medium-size casserole dish.
• Mix the first 6 ingredients in a bowl.
• Add the uncooked rice to the soup mixture; mix until combined.
• Transfer the soup/rice mixture to the casserole then spread out in the dish.
• Place the chicken on top of the mixture.
• Sprinkle with the dry onion soup.
• Cover with foil and bake for 1 hour 30 minutes or until rice is cooked and the chicken is done.
• Allow to stand for 10 mins before serving.
• Delicious!

CHICKEN AND RICE CASSEROLE

Steps:

• Grease 9 x 13 inch casserole dish.
• Sprinkle dry rice on bottom of dish.
• Saute celery and mushrooms in margarine.
• In a large bowl combine cans of soup, sauted celery and mushrooms and water chestnuts.
• Add half of the Lipton onion soup mix and stir well.
• Pour mixture over dry rice.
• Place chicken breasts, skin side up, over soup mixture.
• Pour water over all this.
• Sprinkle other half of dry onion soup mix over chicken.
• Cover and bake at 350* for 1 1/2 hours.

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
• Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
• Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

CHICKEN AND MUSHROOM CASSEROLE II

Steps:

• Heat oven to 400°. Stir together the mustard and olive oil; rub mixture on chicken pieces. Season chicken with 1/2 teaspoons of the salt and pepper to taste; set aside.
• Toss together mushrooms, garlic and green onions in a 2-quart shallow baking dish. Top with the chicken, skin side up. Bake until the chicken is nearly cooked, about 25 minutes. Turn oven to broil on high; place chicken under broiler. Cook until the skin browns and crisps, about 5 minutes.
• Transfer the chicken and mushrooms to a serving platter or individual plates (with piles of steamed white rice); spoon cooking juices over.

CHICKEN AND RICE CASSEROLE BAKE

Steps:

• Set oven to 350 degrees.
• Grease a 2-quart baking dish (or a larger dish if desired).
• In a saucepan, over medium heat, melt 1/4 cup butter.
• Whisk in flour; stir for 1 minute.
• Add in the minced garlic; stir for 1 minute.
• Whisk in the evaporated milk or half and half cream (if using), and the broth; keep whisking until smooth and thick (about 2-3 minutes).
• Add in the 1/4 cup Parmesan cheese, season with salt and pepper.
• Add in the cooked rice, chicken, mushrooms, green pepper and pimiento; mix to combine.
• Transfer the mixture to a prepared baking dish.
• Sprinkle with more grated Parmesan cheese if desired.
• Bake, uncovered for 30-35 minutes, or until bubbly, and heated through.

CHICKEN AND RICE CASSEROLE II

Steps:

• In a large pot, boil the chicken with the onion, celery and bay leaves until done. Let chicken cool until you can handle it. Remove chicken meat from the bones and cut into small pieces.
• Preheat oven to 375 degrees F (190 degrees C).
• In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute. Slowly stir in the cold milk and chicken stock; bring to a boil, reduce heat to medium-low and cook, stirring constantly, until mixture begins to thicken, about 5 minutes. Remove pan from heat and stir in the cheese.
• Stir the cooked chicken, rice, and mushrooms into the cheese sauce and season with salt and pepper. Pour mixture into a 1 1/2 quart casserole dish.
• Bake in preheated oven until mixture is hot and bubbly and beginning to brown on top, about 30 minutes.

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Spray a 9 x 13 inch baking pan with non-stick spray.
• Mixed all the ingredients together except crackers and butter.
• Spread into the pan.
• Bake uncovered, for 30-45 minutes until bubbling.
• Remove and add the cracker topping and dollop with butter, and bake another 10 minutes or until the crumbs brown.
• Let casserole sit for a few minutes to settle before serving.

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first 7 ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt. Pour over chicken mixture and toss to coat., Sprinkle with potato chips and paprika. Bake until heated through, about 1 hour.

EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
• Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

CRUNCHY CHICKEN AND RICE CASSEROLE

Steps:

• Boil or slow cook chicken ahead of time and chop or pull apart into bite-sized pieces.
• Mix all ingredients except chicken in 8x8-inch baking dish.
• Add chicken to dish and stir.
• Crumble crackers on top of chicken.
• Lightly spray top of casserole with cooking spray.
• Bake uncovered at 350°F for 30-40 minutes.