Chicken Breasts With Wild Rice Alfredo Food

CREAMY WILD RICE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 2-quart baking dish with non-stick cooking spray.
• Prepare rice according to package directions.
• Melt butter in a skillet over medium to medium-high heat. Add mushrooms and saute until they release some moisture and begin to brown, 4 to 5 minutes. Remove mushrooms from pan.
• Heat 2 tablespoons olive oil over medium heat in the same skillet. Saute chicken pieces until browned. Season with salt, pepper, and garlic powder to taste.
• Combine the rice, chicken, mushrooms, and 3/4 of the jar of Alfredo sauce in the prepared baking dish. Mix well, and then spread remaining sauce over the top. Sprinkle crushed crackers evenly over casserole and drizzle 1 tablespoon melted butter over top.
• Bake until heated through and topping is golden, about 30 minutes. Garnish with parsley.

CHICKEN ALFREDO AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
• Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.

CHEESY RICE-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F. Mix cheeses, rice and broccoli until well blended; set aside.
• Place chicken breasts, top-sides down, on large cutting board; spread evenly with rice mixture. Starting at one of the short ends, tightly roll up each chicken breast; place, seam-side down, in 13x9-inch baking dish. Drizzle evenly with dressing.
• Bake 35 to 40 min. or until chicken is cooked through (170°F).

CHICKEN ALFREDO AND RICE CASSEROLE

Steps:

• *This recipe uses rice that has been already cooked. I cook mine the day ahead, or just make it before starting this recipe.*.
• Preheat oven to 350 degrees F. In a large bowl, combine pasta sauce and milk. Stir in cooked rice, chicken, peas, sweet peppers, nuts and basil. Transfer to 1 1/2-quart baking dish.
• Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle on top of the casserole. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.

CHICKEN BREASTS WITH WILD RICE ALFREDO

Steps:

• In 2-quart saucepan, heat wild rice, broth and water to boiling over high heat. Reduce heat to low. Cover and simmer 45 to 60 minutes or until rice kernels are open and almost tender; drain if necessary. Stir in thyme. Spread rice in ungreased 13x9-inch glass baking dish.
• Heat oven to 350°F. In 12-inch skillet, heat butter over medium-high heat. Cook chicken in butter 8 to10 minutes, turning once, until brown. Place on cooked rice. Add mushrooms to skillet. Cook 3 to 5 minutes, stirring occasionally, until lightly browned. Stir in bell peppers and Alfredo sauce; pour over chicken.
• Bake uncovered 45 to 55 minutes or until mixture is bubbly and juice of chicken is no longer pink when centers of thickest pieces are cut.

CHEESY BROCCOLI-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat an 8-inch square casserole dish with cooking spray.
• Combine broccoli, Cheddar cheese, rice, and onion in a medium bowl. Add salt and garlic granules; mix well.
• Cut a deep pocket into each chicken breast with a sharp knife. Stuff each breast with broccoli-cheese mixture, place in the prepared casserole, and sprinkle with poultry rub. Cover casserole with aluminum foil.
• Place in the preheated oven and bake for 25 minutes. Remove foil and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN/RICE/BROCCOLI CASSEROLE IN ALFREDO SAUCE

Steps:

• 1. Gather your ingredients. At this point, I usually show you all the ingredients; however, since I started this recipe with no clear idea of what I was going to put into it... I didn't have a photo of the ingredients.
• 2. Cook the rice according to package directions, and shave a few minutes off the cooking time.
• 3. Chef's Note: Standard rice calls for twice the water to the uncooked rice. For this recipe of 1.5 cups of rice, use 1/3 less water.
• 4. Cut up the broccoli into bite-sized pieces and reserve.
• 5. Chef's Tip: We will leave the broccoli raw, when adding to the casserole. The results are just the perfect amount of crunch.
• 6. Clean the mushrooms, remove the stems, and then thinly slice.
• 7. Finely dice the onions, and reserve. I forgot to take a photo of this step. My Bad.
• 8. Add two tablespoons of butter to a skillet over medium high heat.
• 9. Add the sliced mushrooms and diced onions, to the pan.
• 10. Sauté the mushrooms and onions until tender, about 4 to 5 minutes.
• 11. Remove from pan, and reserve.
• 12. Remove the chicken from the brine, rinse, and then slice into bite-sized pieces.
• 13. Add two tablespoons of olive oil to the skillet over medium heat, and cook the chicken until most of the pink is gone.
• 14. Remove chicken from the pan, and reserve.
• 15. Wipe the skillet out, and reserve for the Alfredo sauce.
• 16. Chef's Note: You could always do the Alfredo sauce in a nice sauce pan, but why bother... this keeps the kitchen mess down to a minimum.
• 17. Place a rack in the middle position, and preheat the oven to 350f (176c).
• 18. THE ALFREDO SAUCE
• 19. In the skillet add the butter, and melt over medium heat, until the foaming subsides.
• 20. Add the minced garlic, and cook until fragrant, about 2 minutes.
• 21. Chef's Note: Keep the garlic moving, and don't allow to brown or burn.
• 22. Add the cream cheese to the pan, and begin to whisk into the garlic.
• 23. Chef's Tip: If you use low-fat cream cheese, it will taste a bit grainy after making the sauce.
• 24. Stir using a whisk until the mixture is smooth, about 2-3 minutes.
• 25. Chef's Note: It may look a bit curdled at first, but keep whisking, and it will smooth out nicely.
• 26. Add the milk, about a 1/4-cup at a time, and whisk until each addition is fully incorporated.
• 27. Chef's Tip: Many Alfredo sauces call for heavy cream, but resist that temptation. The cream will make this dish way too rich.
• 28. Add the Parmesan cheese; plus the pepper and salt, to taste
• 29. Whisk until fully incorporated.
• 30. Add the rice, broccoli, mushrooms, onions, and chicken to a large bowl.
• 31. Pour the Alfredo sauce over the ingredients, and fold together, until mixed.
• 32. Pour the ingredients into a baking dish.
• 33. Top with the panko breadcrumbs.
• 34. Chef's Note: To kick it up a bit, I added some freshly ground black pepper, and some cayenne to the panko breadcrumbs before adding to the casserole.
• 35. Place into the preheated oven, and bake for 30-40 minutes, or until heated through and bubbly.
• 36. Chef's Note: Mine went the full 40 minutes, and in the last 10 minutes, I turned the oven temp up to 400f (205c), to brown the top a bit.
• 37. Chef's Note: This came out exactly the way that I hoped it would. The dish had just the right amount of seasoning without being too heavy. And it wasn't too wet or too dry.
• 38. Serve with a nice side salad, and some crusty French bread. Enjoy.
• 39. Keep the faith, and keep cooking.

CHICKEN WITH WILD MUSHROOM AND BALSAMIC CREAM SAUCE

Steps:

• Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
• Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
• Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
• To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

CHICKEN BREASTS ALFREDO

Steps:

• Lightly salt and pepper chicken breasts.
• Coat in flour.
• Mix eggs, water, cheese and parsley together.
• Dip chicken in egg mixture, then in bread crumbs.
• Heat oil and butter in large skillet and cook chicken over medium heat until brown- about, 15 minutes.
• Transfer chicken to 11 x 7 baking dish.
• Preheat oven to 425 degrees.
• Make cheese sauce by heating cream, water and butter in pan until butter melts, then add cheese.
• Stir over medium heat for 5 minutes.
• Stir in parsley.
• Spoon sauce over chicken.
• Top each piece with a slice of mozzarella cheese.
• Bake until cheese melts and chicken is tender, about 8 minutes.

SOLO CHICKEN BREAST AND WILD RICE

Steps:

• Combine the wild rice and the chicken broth in a covered sauce pan.
• Bring to a boil, then reduce the heat and simmer for 40 minutes.
• Cover the chicken breast with the olive oil and then the salt and pepper.
• When the wild rice is cooked, place into a baking dish, place on top the chicken breast, next the onion, and finally, pour the mushrooms and the liquid from the can.
• Cover, and bake in a 350 degree (f) oven for 45 minutes.

WILD RICE CHICKEN BAKE

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish. Combine the rice mix with contents of seasoning packet, soup mix, water and butter. Pour over chicken. Cover and bake at 350° for 55-60 minutes or until chicken juices run clear.

CHICKEN ALFREDO RICE CASSEROLE (WITH HOMEMADE ALFREDO SAUCE)

Steps:

• Add the cream, milk, and butter to a medium-size saucepan. Warm over medium heat, whisking occasionally, until melted.
• Stir in the remaining ingredients (cheese, garlic, salt, pepper), and whisk until the cheese is melted.
• Let the sauce thicken slightly over medium-low heat, stirring occasionally. Do not boil.
• Preheat the oven to 350F and grease a casserole dish.
• Chop the broccoli florets no larger than 1" pieces (or use pre-chopped frozen broccoli). Set aside in a large mixing bowl.
• Dice the chicken in 1" cubes; season with salt, pepper, and paprika and add to the bowl.
• Add the uncooked rice and chicken broth to the bowl. Pour the prepared alfredo sauce into the bowl as well. Stir to combine.
• Pour the mixture into the greased pan and cover tightly with foil or a lid. It must be sealed tightly for the rice to cook through.
• Bake, covered, for 45 minutes.
• While baking, prepare the topping (if using). Add the panko, butter, and seasoning (oregano, paprika, salt) to a medium-size skillet (use the same skillet from making the sauce, just rinse it off). Saute over medium heat, stirring, until nicely browned. Do not burn.
• Remove the casserole from the oven and uncover. Top with the prepared panko and shredded parmesan. Return to the oven, uncovered, for 10 minutes.
• Let rest for 5-10 minutes before serving.

ALFREDO CREAMY CHICKEN & RICE BAKE

Steps:

• 1.) Preheat oven to 400 degrees, if desired season chicken with salt and pepper.
• 2.) In 13 x 9-inch baking dish, thoroughly combine Ragu Cheese Creations Classic Alfredo Sauce, broth, uncooked rice and tomato; arrange chicken on rice mixture.
• 3.) Cover with aluminum foil and bake 35 min. Remove foil and continue to cook chicken an additional 10 min or until chicken is no longer pink.

CHICKEN BREASTS WITH WILD RICE ALFREDO

Steps:

• In 2-quart saucepan, heat wild rice, broth and water to boiling over high heat. Reduce heat to low. Cover and simmer 45 to 60 minutes or until rice kernels are open and almost tender; drain if necessary. Stir in thyme. Spread rice in ungreased 13x9-inch glass baking dish.
• Heat oven to 350°F. In 12-inch skillet, heat butter over medium-high heat. Cook chicken in butter 8 to10 minutes, turning once, until brown. Place on cooked rice. Add mushrooms to skillet. Cook 3 to 5 minutes, stirring occasionally, until lightly browned. Stir in bell peppers and Alfredo sauce; pour over chicken.
• Bake uncovered 45 to 55 minutes or until mixture is bubbly and juice of chicken is no longer pink when centers of thickest pieces are cut.