Chicken And Rice Casserole Paula Deen Recipe 425 Food

PAULA DEEN'S CHICKEN & RICE CASSEROLE

Steps:

• Preheat oven to 300 degrees. Mix all ingredients together & pour into a 3-quart casserole.
• Bake for 25 minutes.

PAULA DEEN'S AMAZING CHICKEN CASSEROLE RECIPE - (4.6/5)

Steps:

• Preheat the oven to 350°F. Lightly grease the inside of a 9x13-inch baking dish. In a large skillet, melt the butter over medium heat and cook the onion and garlic until the onion is translucent, about 5 minutes, stirring occasionally. Add the flour and whisk together for about 1 minute, this will allow the flour to cook just a little before adding the other ingredients. Add the sour cream and milk, and continue whisking until the mixture has thickened. Remove from heat and add all but ½ cup of the cheese. Add the red pepper flakes, salt, and black pepper, cooked chicken, and cooked pasta. Stir together, then layer evenly in the bottom of the prepared baking dish. Sprinkle the remaining cheese evenly over the top of the casserole and bake for 30 minutes or until the cheese on top is melted and the sauce is bubbly. Remove the casserole and let it sit for about 15 minutes prior to serving.

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.

MEXICAN CHICKEN - PAULA AND JAMIE DEEN

Steps:

• Preheat the oven to 350 degrees F. Spray a 13 by 9-inch pan with the cooking spray.
• In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
• Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas.
• Sprinkle the cheese over the casserole and bake for 30 minutes.
• Enjoy!

PAULA DEEN'S CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook rice according to package directions and spoon into greased 2 quart casserole dish.
• Layer chopped chicken over top of rice.
• Mix soup, mayonnaise and curry powder and pour over chicken.
• Top with dry stuffing mix and dot evenly with butter.
• Bake for 30 minutes, or until bubbly.

CHICKEN RICE CASSEROLE

Steps:

• Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in flour and thyme and cook for 1 minute.
• Gradually stir in broth and milk, stirring until thick and smooth.
• Stir in chicken and add salt and pepper; set aside.
• Grease a 1 1/2 quart shallow baking dish.
• Spread rice in prepared baking dish, sprinkle with the peas and then pour creamed chicken mixture over.
• Dot with remaining tablespoon of butter and sprinkle with bread crumbs and cheese which you mix together.
• Bake at 400° until hot and bubbly, about 20 to 25 minutes.