Chicken Mushroom Rice Bake Food

CHICKEN AND RICE WITH MUSHROOMS

Steps:

• Preheat oven to 375˚F.
• Combine butter and olive oil in a large oven-safe skillet and set over medium high heat; Melt butter.
• Add onions to skillet and cook for 2 minutes.
• Season chicken with garlic powder, paprika, and onion powder.
• Add chicken to the skillet; cook for 5 minutes, or until golden brown on all sides.
• Stir in mushrooms; season with salt and pepper, stir, and continue to cook for 4 minutes, stirring frequently, until mushrooms are tender.
• Stir in garlic.
• Add rice and cook for 1 minute.
• Add chicken broth; increase heat to high and bring to a boil.
• Turn off heat. Cover skillet with a lid and bake in the oven for 30 minutes.
• Remove cover and continue to bake for 3 more minutes, or until liquid is absorbed.
• Remove from oven and let stand 5 minutes.
• Garnish with Parmesan cheese and parsley; serve.

CHICKEN, MUSHROOM AND WILD RICE BAKE

Steps:

• Heat oven to 325°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice as directed on package, using broth for liquid. Let stand 5 minutes.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook mushrooms and onion in oil 5 minutes, stirring occasionally, until onion is tender. Stir in soup, milk, sour cream and thyme until blended. Stir in chicken and cooked rice. Spoon mixture into baking dish. Sprinkle with almonds.
• Bake uncovered 30 minutes or until hot and bubbly.

CHICKEN, MUSHROOM AND WILD RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the broth in a medium saucepan until simmering.
• Melt the butter in an oven-safe braiser (or large cast-iron skillet with a lid or 4-quart saute pan with a lid) over medium-high heat. Add the shallots and mushrooms, tossing to coat in the butter, and cook, stirring once or twice, until golden, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sherry, allowing the pan to deglaze. Add the rice and allow it to toast and soak in the flavors of the pan. Add about 4 cups of the hot broth to the pan. Add the thyme and bay leaf. Cover the braiser and place it in the oven to bake until the rice is almost cooked, 1 hour to 1 hour and 15 minutes.
• Meanwhile, in a small bowl, mix together the coriander, salt and pepper. Brush the chicken with the olive oil, then dust all over with the seasoning. Set aside.
• Fluff the rice with a fork and check on doneness. It should still have some chew with some grains just starting to pop open. Stir in the cranberries. Add the remaining hot broth to keep the dish brothy. Add the chicken breasts to the braiser, laying them at an angle so that most of the chicken is submerged in the rice. Shingle the lemon slices in between the chicken breasts. Cover and bake for 20 to 25 minutes. Uncover and continue to cook until the chicken registers an internal temperature of 165 degrees F, about another 10 minutes. Top with the parsley or thyme before serving.

ONE DISH CHICKEN AND RICE BAKE

Steps:

• Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
• Bake at 375 degrees F 45 minutes or until done.

CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE

Steps:

• Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.

BAKED CHICKEN THIGHS WITH MUSHROOM BROWN RICE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine mushrooms, celery, onion, rice, and garlic in an ungreased 10-inch baking dish. Sprinkle thyme, poultry seasoning, salt, and pepper on top.
• Add enough water to reserved mushroom liquid to measure 3/4 cup and pour over rice mixture in the baking dish. Place chicken on top, skin-side up. Brush with olive oil and season with salt and pepper to taste. Cover baking dish tightly with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until skin is browned to your preference, 30 to 45 minutes more.

ONE POT MUSHROOM CHICKEN AND RICE

Steps:

• Preheat the oven to 350 degrees F.
• In a large oven safe skillet with a lid, heat the olive oil over medium heat on the stove.
• Season the chicken thighs with salt and pepper, and add them to the pan. Brown the chicken, about 4-5 minutes per side. The chicken won't be cooked through.
• Remove the chicken from the pan and and drain any excess grease, leaving a teaspoon or two in the pan.
• Add the mushrooms, onions and garlic to the pan and cook, stirring, for 4-5 minutes, or until they are softened.
• Add the parsley, thyme, salt, and pepper and stir to combine.
• Add the chicken broth, cream, and rice and stir. Bring the liquid to a simmer (steaming with small bubbles forming along the edges of the pot, but not quite boiling).
• Place the chicken on top of the rice and put the lid on the skillet.
• Place the skillet in the preheated oven and bake for 35 minutes. Remove the lid and continue baking for another 10 minutes with the lid off, or until the rice is tender.

EASY CHICKEN-MUSHROOM AND RICE CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a large bowl stir all ingredients together (except the shredded cheese or cornflake crumbs) mix well to combine, then season with salt and black pepper and a pinch of cayenne pepper (if using).
• Transfer to the prepared baking dish.
• Sprinkle with about 1/3 cup Parmesan cheese then cornflake crumbs.
• Bake for about 25-30 minutes or until hot and bubbly (if topping with shredded cheese, add on the last 5 minutes of baking).

CREAMY CHICKEN MUSHROOM RICE CASSEROLE

Steps:

• Slice mushrooms and set them aside until ready to cook.
• Preheat the oven to 350 and grease a 9x9 casserole dish.
• Preheat a cooking pan over medium heat. Add some oil and let it heat up.
• Cook chicken tenders, seasoned with some garlic powder, salt, and pepper, until just done. Take out the tenders and set aside.
• Add mushrooms to the pan where you cooked the chicken. Season with some salt, pepper, and garlic powder and mix well. Saute mushrooms until just done as well. Take the mushrooms out of the pan.
• Dice cooked chicken tenders and add it to a mixing bowl. Add cooked rice and mushrooms to the bowl as well. Add 1 cup of shredded Italian cheese mix and mix well.
• In the same pan where you cooked chicken and mushrooms, heat up chicken stock and heavy whipping cream.
• Combine corn starch with a splash of chicken stock and stir until combined. Quickly stir the corn starch mixture into the stock/heavy cream mixture.
• Stir in salt, pepper, and thyme. Bring to simmer and take off heat.
• Combine the sauce with the rice mixture in the bowl. Stir well and transfer into the prepared casserole dish.
• Spread the casserole mixture evenly and top off with remaining cheese.
• Bake for 18-20 minutes.

CHICKEN, MUSHROOM & WILD RICE CASSEROLE

Steps:

• Combine water and rice in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until tender, 35 to 40 minutes. Drain.
• Meanwhile, place chicken in a large skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board and let cool.
• Heat oil in a Dutch oven or large high-sided skillet over medium heat. Add leeks and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 12 to 14 minutes. Add sherry, increase heat to high and cook until most of the liquid has evaporated, 5 to 7 minutes. Sprinkle the vegetables with flour and stir to coat. Add milk; bring to a simmer and cook for 1 minute, stirring. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from the heat.
• Preheat oven to 350 degrees F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
• Cut the chicken into bite-size pieces. Spread the rice in an even layer in the prepared baking dish. Top with the chicken, then green beans. Pour the sauce over the top and spread evenly. Sprinkle with almonds.
• Bake the casserole until it is bubbling and the almonds are golden brown, about 30 minutes. Let stand for 10 minutes before serving.

CHICKEN MUSHROOM & RICE BAKE

Steps:

• Preheat oven to 350 degrees F.
• Spread the rice in a baking dish & place cubed chicken on top and set aside.
• In a skillet, saute onion, bell peppers, garlic, and mushrooms in olive oil until golden brown.
• In a bowl, combine ketchup, chicken broth, Worcestershire sauce, and pepper.
• Pour this mixture over the sauteed vegetables in the skillet & bring to a boil, then pour mixture over the chicken.
• Place chicken dish in the oven and bake 1 hour covered. Remove cover and bake until the liquid evaporates (approx another 15-30 minutes).

CHICKEN, RICE, AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 375 degrees. Lightly butter a 2 1/2 quart casserole and set aside.
• In a large skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms and cook, stirring frequently, 8 to 10 minutes. Use a slotted spoon to transfer mushrooms to a small bowl. Add sherry to the bowl and set aside.
• Add remaining butter to skillet and sauté onion and celery until lightly browned, about 5 to 6 minutes.
• Sprinkle flour, salt, pepper, thyme, and sage over onions. Use a whisk to stir the flour/onion mixture for 1 minute.
• Gradually add broth, whisking to incorporate it into flour.
• Whisk in half-and-half and cook, stirring frequently, until mixture boils and thickens, about 3 to 5 minutes. Season with additional salt and pepper if desired.
• Return mushrooms along with sherry to the skillet. Mix in cooked rice, chicken, and parmesan cheese.
• Transfer mixture to prepared casserole dish. Top with pecans. Bake uncovered for 25 minutes, until bubbling.

CHICKEN, MUSHROOMS AND RICE

Steps:

• Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
• Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
• Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
• Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
• Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.