Chicken N Rice Casserole Dee Dees Food

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 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!

PAULA DEEN'S CHICKEN & RICE CASSEROLE

Steps:

• Preheat oven to 300 degrees. Mix all ingredients together & pour into a 3-quart casserole.
• Bake for 25 minutes.

CHEESY CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
• In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.

EASY TEX-MEX CHICKEN AND RICE

Steps:

• In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
• Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
• Sprinkle over the cilantro and serve.

CHICKEN STREET CORN SKILLET

Steps:

• Preheat the oven to 425 degrees F.
• In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
• Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
• Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
• Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.

DEE'S SWISS CHICKEN CASSEROLE

Steps:

• Mix the brown rice, chicken stock, onion, parsley, cooked chicken, pepper, Swiss cheese, ham, and cream of asparagus soup together.
• Pour into a casserole sprayed with Pam cooking spray.
• Cover with foilpaper.
• Bake at 375 degrees Fahrenheit for 50 minutes.
• Remove foil paper; top with Swiss cheese then French's crispy onions.
• Brown 10 minutes until cheese is melted and onions crispy.

DEE'S CHICKEN & RICE

Steps:

• Line 9x13 cake pan with bacon. Place chicken on top in pan, cover with rice.
• Mix soup with enough water to make smooth and pour over everything.
• Cover with foil and bake at 350°F for 2 hours.

DEE'S HERBED CHICKEN

Steps:

• Puree everything except the chicken in a blender.
• Slash across breasts several times halfway.
• through to the bone.
• Marinate chicken breasts for at least an hour, preferably more.
• Grill chicken, basting with extra marinade til done.
• I serve this with tzatziki sauce, hummus, and pita bread. Give an extra squeeze of lemon over the chicken before you serve it.

GRANDMA DEE'S SPANISH RICE

Steps:

• Cook turkey and onion in skillet. When brown mix with cooked rice and sauce in casserole dish and top with green pepper. Bake 30 minutes at 350 degrees.

CHEESY CORN & RICE CASSEROLE

Steps:

• Cook rice according to package directions. Add butter, corn, soup and pepper to cooked rice; mix well. Pour in to a greased casserole dish; cover with grated cheese.
• Bake at 325 degrees for 30 to 35 minutes or until bubbly on top.

DEE'S FRIED RICE

Steps:

• Add soy sauce to rice. Add more if you desire., less if you want
• In fry pan add bacon and fry.
• When cooked remove from pan.
• Add oil to bacon grease.
• Add meat to oil and cook until almost done.
• Add onions, scallions and celery.
• Fry until lightly browned.
• Add peas.
• Add rice.
• In separate bowl beat egg.
• Add to cooking rice and stir quickly to mix egg
• take off heat cover pan let egg cook.

SPINACH CASSEROLE DEE-LISH!

Steps:

• Cook spinach until done, drain well, return to pan.
• Over a low heat, stir in chunks of cream cheese and the cream of chicken soup
• Keep stirring and heating until all ingredients are melted into a creamy mixture
• Can be served from the pan, but better if baked at 350°F for approximately ten minutes.