Chicken And Rice Casserole 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 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.

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 WILD RICE CASSEROLE

Steps:

• Cook the long-grain and wild rice mixes according to the package directions. Set aside.
• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
• In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.
• Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.

CHICKEN AND RICE CASSEROLE

Steps:

• Melt butter in a Dutch oven with oil over high heat; swirl pan to blend. Add chopped mushrooms. Cook and stir over high heat about 2 minutes. Add onion and chicken breast pieces. Reduce heat to medium-high and cook until chicken is just cooked through, stirring in garlic the last minute or so.
• Add undiluted mushroom soup and the cheese spread (or if using Velveeta, dice it). Stir until cheese is melted. Remove pan from heat. Stir in the cooked rice, thawed broccoli, water chestnuts, sour cream and pepper. Spoon mixture into a 2-quart baking dish sprayed with a nonstick product.
• Bake at 400 degrees, uncovered, for 15 to 20 minutes. Remove from oven. Top with Cheddar cheese and breadcrumbs (a bit of grated Parmesan mixed in with the crumbs is optional). Return to oven until cheese melts.

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!

HOMESTYLE CHICKEN AND RICE CASSEROLE

Steps:

• Melt the butter in a large sauce pan, wisk in the flour, salt and pepper. Over low heat, whisk constantly until flour/butter mixture turns golden and bubbling.
• Add the milk and chicken broth. Whisk in well.
• Bring to a boil. Continue to whisk or stir until it has been at a bubbling, low boil for one minute or so.
• Remove from heat, add the other ingredients and mix well.
• Taste for seasoning, add salt and pepper as needed.
• Spoon into an ungreased, 8x11-inch or 2 quart Pyrex casserole dish. Do not cover.
• Bake at 350°F until the casserole is bubbling and starting to lightly crisp around the edges for about 45 minutes.

MAMAW'S CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
• Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
• Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

EASY CHICKEN RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
• Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Lightly grease a 9 x 9 baking pan.
• In a bowl, lightly mix the mushroom soup, milk and rice, don't try and get it smooth, leave lumps of soup in the mixture.
• Pour into baking pan.
• Sprinkle the onion soup mix over top and use a spoon to swirl into mixture, do not mix well.
• I like to season the top only of the chicken, the skin, the part that will be sticking up out of the soup mixture, I just lightly sprinkle seasoned salt.
• Place chicken into pan with soup mixture, skin side up.
• This will bake for about 1 hour, cover for the first 40 minutes, remove cover and bake an additional 20 minutes.
• This recipe can easily be doubled for a whole cut up chicken and a 9 x 13 inch pan.
• This is also very good with thick cut pork chops, also good with a can of mixed vegatables, drained and stirred in with the soup and rice mixture, you can also line the bottom of the pan with thin sliced potatoes.
• I like the recipe as-is, I suggest trying as-is first before experimenting, but, if I am using small thighs, I will sometimes place a couple of 4 inch pieces of smoked sausage in with it, YUM!

CHICKEN AND RICE

Steps:

• In a saucepan, bring 5 cups of water to a boil. Add rice and stir (just once). Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 TBSP margarine in a medium skillet over medium heat; saute onion and celery until tender.
• Preheat oven to 350 degrees F.
• Combine the chicken, rice, onion, celery, mayonnaise and soup in a large bowl, mix well. Transfer the mixture into a 9"x13" baking dish. Top with crushed cornflakes and 2 TBSP melted margarine.
• Bake in preheated oven for 45 minutes, uncovered.

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.