THE BEST CHICKEN AND RICE
Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
- Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
- Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.
GRANDMA'S CHICKEN CASSEROLE
When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It's sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners.
Provided by By Jessica Walker
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
- In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.
Nutrition Facts : Calories 520, Carbohydrate 37 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 2 g, TransFat 1 g
HERBED CHICKEN EN CASSEROLE
Recipe from 1962 Better Homes and Gardens magazine. I made it many times for company when I was first married in 1971 and continue to enjoy it today.
Provided by Cocojane
Categories Chicken
Time 1h
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 8
Steps:
- Lightly season chicken with salt and pepper. Brown slowly in butter in skillet Arrange browned chicken skin side up in baking dish. To dripping in skillet add mushroom soup and wine, stirring to combine. Add remaining ingredients and stir to combine. Heat to boiling. Pour sauce over chicken. Cover and bake at 350 degrees for 25 minutes. Uncover and cook for an additional 15 to 20 minutes or until chicken is done. Serve with hot, fluffy rice.
CHICKEN EN CASSEROLE
A neat way to recycle leftover chicken or turkey into something new. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300F and butter a casserole dish.
- Melt butter in a double boiler; blend in flour, add milk and stock and cook until thick, stirring constantly.
- Season with salt and paprika.
- Pour over eggs, stirring constantly; add remaining ingredients and pour into prepared casserole.
- Bake until a knife inserted in center comes out clean, about 20 minutes if the mixture is hot when placed in oven.
- **Variation: Omit bell pepper, paprika and pimiento; add a 6-ounce can of mushrooms (drained), 2 tablespoons parsley and 1 tablespoons minced onion.
Nutrition Facts : Calories 350.6, Fat 21.7, SaturatedFat 11, Cholesterol 219.8, Sodium 913, Carbohydrate 15.1, Fiber 0.6, Sugar 1.7, Protein 22.9
CHICKEN AND RICE A RONI CASSEROLE
Make and share this Chicken and Rice a Roni Casserole recipe from Food.com.
Provided by Cristi Hinten
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F Prepare Rice-A-Roni according to package directions. While that is cooking, shred/cut up the chicken removing meat from bones.
- When Rice-A-Roni is done, add the can of soup and the sour cream, and stir to combine. Add the chicken and mix together. Spread mixture into a sprayed baking dish and bake, uncovered, at 350 F for 40 minutes.
- Remove from oven, cover with the french-friend onions and bake for 5 more minutes.
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