Chicken And Rice Casserole With Sun Dried Tomatoes And Spinach Food

CHICKEN AND RICE CASSEROLE WITH SUN-DRIED TOMATOES AND SPINACH

Steps:

• For the topping: process bread, pine nuts and butter in a food processor until coarsely ground (about 10 1 second pulses). transfer to a bowl & mix in Parmesan cheese.
• For the filling: Preheat oven to 400*F.
• In a large heavy bottom pot (dutch oven), heat oil & garlic over medium high heat until garlic is lightly golden, stirring often, about 2 minutes.
• Add the spinach in handfuls and stir until just wilted, about 4 minutes. transfer spinach to a colander set in the sink and gently squeeze out excess moisture. Coarsely chop the spinach & set aside.
• Wipe the pot clean and melt the butter over medium heat. Add the flour, stirring constantly, cook until golden, about 1 minute.
• Slowly whisk in the broth and milk, bring to a simmer, whisking often.
• Add the rice, oregano, salt, and pepper. Return to a simmer then reduce heat to medium low.
• Cover and cook, stirring often, until rice has absorbed most of the liquid & is just tender, about 25 minutes.
• Add the chicken and cook uncovered, stirring occasionally, until it is no longer pink, about 5 minutes.
• Off heat, stir in the sun-dried tomatoes, mozzarella, and spinach.
• Pour into a 9x13" baking dish and sprinkle with bread crumb topping.
• Bake until the topping is browned and the casserole is bubbling, 20-25 minutes.
• Cool for 10 minutes and serve with parsley.

GREEK CHICKEN & RICE

Steps:

• Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes., Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.

SUN-DRIED TOMATO CHICKEN

Steps:

• Heat the olive oil in a skillet over medium heat, and cook and stir the chicken breast meat for about 10 minutes, until the chicken is browned. Add the garlic, cook and stir with the chicken for about 1 minute, and pour in the cream. Mix in the sun-dried tomato pesto, roasted peppers, basil, and cayenne pepper; simmer over low heat for 30 minutes, until the sauce has thickened.
• While the sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
• Serve the sauce over the cooked penne.

BASMATI-SUN-DRIED TOMATO RICE PILAF

Steps:

• Heat oil in medium saucepan over medium heat until hot.
• Add shallots; sauté 1 to 2 minutes or until soft.
• Add rice; cook 1 minute, stirring constantly.
• Add tomatoes, salt, pepper and stock; mix well.
• Cover; bring to a boil.
• Reduce heat to low; simmer 15 minutes or until liquid is absorbed and rice is tender.
• Place in serving bowl; top with cheese.

CHICKEN WITH RICE AND SUN-DRIED TOMATOES

Steps:

• In a large non-stick skillet heat the oil.
• Add the chicken and sprinkle with the oregano, salt and pepper.
• Brown the chicken, turning regularly, about 8-10 minute.
• Transfer to a plate.
• Combine the rice, celery, scallions and garlic in the skillet.
• Saute about 2 minutes on medium heat.
• Stir in the tomato juice, tomatoes (and a few spoonfuls of water if it looks dry.).
• Bring to a boil, reduce heat, and return chicken to the skillet.
• Simmer, covered, about 45 minute or until rice is done.
• Stir in the chickpeas and heat through, about 2 minutes.

EASY MEXICAN CHICKEN CASSEROLE RECIPE - (3.6/5)

Steps:

• Cook and chop/shred the chicken or use Traditional rotisserie chicken. (*I pan cooked 7 chicken tenders). Lightly grease or spray a 2-qt. baking dish. (I used an 11x7") Set aside. Preheat oven to 350° F. In a medium skillet or saucepan, combine the soup, Rotel tomatoes, sour cream, green chiles, and taco seasoning and heat on medium setting just until mixture is heated through (not bubbling). Stir in the chicken and 1 cup of the cheese until melted. Put a generous layer of tortilla chips in the bottom of the baking dish, overlapping the edges. Spoon half the chicken mixture over the chips. Repeat layers one more time, ending with chicken mixture on top. Sprinkle top with the remaining 1 cup cheese. Bake for 15-20 minutes, just until heated through and cheese is melted. Serve hot over Mexican rice and additional sour cream, taco sauce, and green onions on top, if desired. *Notes I pan cooked 7 frozen (thawed) chicken tenders by spraying them lightly with cooking oil and seasoning with a little homemade chili seasoning (recipe follows) then cooked, covered, about 3 minutes on each side. Then removed from skillet and roughly chopped. To the little pan drippings left in the skillet, I added the other ingredients as stated above and proceeded with the recipe. I used cheddar cheese on one casserole and Mexican Blend on the other one. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Homemade Chili Seasoning 2 Tbls. plus 1 tsp. paprika 2 tsp. ground oregano 2 tsp. ground cumin 1 1/2 tsp. garlic powder 1 1/4 tsp. onion salt (or 3/4 tsp. onion powder plus 1/2 tsp. salt) 1/4 t. ground hot pepper, optional Stir all ingredients together and store in an airtight bottle.