Chicken And Vegetable Medley Baked Rice Food

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SWEET CHILI CHICKEN WITH ASIAN VEGETABLE RICE



Sweet Chili Chicken With Asian Vegetable Rice image

Make and share this Sweet Chili Chicken With Asian Vegetable Rice recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

1/3 cup soy sauce
2 tablespoons seasoned rice vinegar
1/4 cup chopped fresh cilantro
2 tablespoons minced ginger
2 tablespoons minced garlic
6 boneless skinless chicken breasts
3/4 cup Thai sweet chili sauce (Mae Ploy or Sriracha with a little honey or brown sugar added)
1 1/2 cups jasmine rice
3 tablespoons seasoned rice vinegar
2/3 cup grated carrot
2/3 cup diagonally sliced sugar snap pea (optional)
1/3 cup diced red bell pepper
2 tablespoons black sesame seeds
1/2 teaspoon salt (to taste)
2 green onions, thinly sliced diagonal

Steps:

  • In a large sealable plastic bag, combine the soy sauce, vinegar, cilantro, ginger and garlic. Add chicken and refrigerate 1 to 4 hours.
  • Preheat oven to 450 degrees. Line a baking sheet with foil. Spray foil with nonstick spray. Remove chicken from marinade and drain; discard marinade. Place sweet chili sauce in a large bowl add chicken and toss to coat. Place chicken on baking sheet and bake 20 minutes or until chicken is cooked through.
  • Meanwhile, cook rice according to package directions, omitting butter or margarine. While rice is cooking, combine rice vinegar with carrot, snap peas (if using), bell pepper, sesame seeds, and salt. Stir mixture into freshly cooked rice and adjust seasonings to taste.
  • Slice chicken diagonally and serve over rice. Sprinkle green onions over top.

VEGGIE CHICKEN RICE CASSEROLE



Veggie Chicken Rice Casserole image

Chicken Casserole with rice and veggies - easy to prepare. Great to use with leftover chicken. My family says it has a flavor similar to chicken pot pie.

Provided by Jennifer

Categories     Main Dish Recipes     Casserole Recipes     Rice

Yield 6

Number Of Ingredients 6

2 (10.75 ounce) cans condensed cream of chicken soup
1 whole cooked chicken, cut into pieces
1 (16 ounce) package frozen mixed vegetables, thawed
2 cups cooked rice
⅔ cup water
½ cup crushed buttery round crackers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

Nutrition Facts : Calories 591 calories, Carbohydrate 35.3 g, Cholesterol 129.7 mg, Fat 29.2 g, Fiber 3.3 g, Protein 45 g, SaturatedFat 8 g, Sodium 864.6 mg, Sugar 0.9 g

1-2-3 CHICKEN VEGETABLE RICE



1-2-3 Chicken Vegetable Rice image

Make and share this 1-2-3 Chicken Vegetable Rice recipe from Food.com.

Provided by Boomette

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup Dijon mustard
3 tablespoons liquid honey
2 tablespoons lemon juice
1 teaspoon minced garlic
1/2 teaspoon hot pepper sauce (or to taste)
2 cups sodium-reduced chicken stock
3 cups frozen mixed vegetables (any blend)
2 cups sliced cooked chicken breasts
2 cups minute rice instant rice, uncooked
1/4 cup chopped green onion

Steps:

  • Whisk the Dijon mustard, honey, lemon juice, garlic and hot pepper sauce until smooth; whisk in the chicken stock. Combine the vegetables, chicken and stock mixture in large nonstick skillet set over medium-high heat; bring to boil. Simmer for 5 minutes or until the vegetables are heated through.
  • Stir in the rice and return mixture to a boil. Remove from heat.
  • Cover and let stand for 10 minutes. Stir in the green onion.

CHICKEN & RICE MEDLEY



Chicken & Rice Medley image

I had left over roasted chicken and needed something to make it with. My boys like when I just "whip something up" so we came up with this.

Provided by Suzanne Valerie

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups diced cooked chicken
2 cups rice
4 cups water
1 (14 1/2 ounce) can mixed vegetables
1 (10 1/2 ounce) can chicken soup
1 (7 ounce) can mushrooms
1 onion, diced
2 teaspoons chicken bouillon
garlic
chives (optional)
salt & pepper

Steps:

  • Combine water,soup,and rice in a large pot.
  • Add the rest of the ingredients.
  • Bring to a boil, stirring constantly.
  • Lower heat to a simmer and cover.
  • Simmer until all of the liquid is absorbed.

Nutrition Facts : Calories 593.1, Fat 7.6, SaturatedFat 2.1, Cholesterol 61.4, Sodium 490.8, Carbohydrate 96.2, Fiber 5.9, Sugar 5.3, Protein 32.2

EASIEST CHICKEN RICE & VEGGIE CASSEROLE



Easiest Chicken Rice & Veggie Casserole image

Even though I can't eat chicken, this recipe is so ridiculously easy that sometimes I make it for my husband and daughter when I'm tired. It takes 10 minutes to throw together and has all the important food groups in it! If you use chicken thighs, its SUPER CHEAP too. Feel free to sub whatever "Cream of..." soup you like, we just happen to like mushrooms. Update: I think people were missing the part of the instructions that called for the 2 soup-can-fulls of water so I'm adding it into the recipe. This recipe is intentionally on the bland side, making it kid friendly or open to whatever spices and seasonings you prefer!

Provided by piranhabriana

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -6 chicken breasts or 4 -6 chicken thighs
2 (15 ounce) cans cream of mushroom soup
2 (15 ounce) cans water (just use the cream of mushroom soup cans!)
8 ounces frozen mixed vegetables (something with broccoli is yummy)
2 cups uncooked rice
1/2-1 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • In a baking dish, mix together everything except the chicken.
  • Place chicken on top. Sprinkle with additional paprika and pepper if desired.
  • Bake uncovered at 375 for 1 hour.

CHICKEN GARDEN MEDLEY



Chicken Garden Medley image

After my family sampled this dish at a friend's house, it quickly became a favorite-especially with our teenage daughters, who request it at least once a week! -Dohreen Winkler, Howell, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 15

1 pound boneless skinless chicken breasts, cut into strips
1 garlic clove, minced
1/4 cup butter, divided
1 small yellow squash, halved lengthwise and sliced
1 small zucchini, halved lengthwise and sliced
1/2 cup julienned sweet red pepper
1/2 cup julienned green pepper
1/4 cup thinly sliced onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
1/2 cup half-and-half cream
8 ounces angel hair pasta, cooked and drained
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.

Nutrition Facts : Calories 404 calories, Fat 19g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 690mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.

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