Chicken Pot Pie Rice Casserole Food

CHICKEN POT PIE RICE CASSEROLE

Steps:

• Preheat oven to 350F.
• Mix everything together in a large bowl, EXCEPT for butter crackers.
• Once mixed well, pour mixture into a 2 quart casserole dish or a 9x13 dish.
• Crush butter crackers and sprinkle over top of casserole.
• Bake for 30 minutes.

CHICKEN AND RICE POT PIE

Steps:

• Preheat oven to 375 degrees
• Mix rice, vegetables, pepper, soup, water, milk and chicken in a casserole dish.
• Cover in foil and bake in oven for 30 minutes.
• Uncover and top with puff pastry dough, and bake for another 20 minutes.
• Serve hot.

CHICKEN AND RICE POT PIE

Steps:

• Adjust oven rack to middle position - heat oven to 400 degrees. Cut puff pastry in half, then cut each half into thirds. Bake on parchment-lined baking sheet until golden brown and crisp, about 15 minutes.
• Pat chicken dry with paper towels -season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook half of chicken until no longer pink, 1 to 2 minutes per side; cut into cubes and transfer to medium bowl. Repeat with additional 1 tablespoon butter and remaining chicken.
• Add flour and remaining butter to empty skillet and cook until golden, 1 to 2 minutes. Stir in rice, broth, and cream and bring to boil. Reduce heat to medium and simmer, covered, until rice is nearly tender, 3 to 5 minutes. Stir in peas and carrots, scallions, and chicken, along with any accumulated juices. Simmer until sauce is thickened, about 3 minutes. Season with salt and pepper. Top with puff pastry. Serve.

CREAMY CHICKEN & RICE POT PIE/CASSEROLE

Steps:

• In a 5 qt pot:
• 1) Cook chopped onions and celery in the butter for 10 minutes on medium heat.
• 2) Preheat oven to 350 degrees.
• 3) Add both cans of soup, chicken stock,sage, and thyme to pot and mix thoroughly, turn heat down to med-low.
• 4) Add Chicken, Rice, and Veggies mix thoroughly and heat to a simmer.
• 5) Using a 9x13 pan (we use glass) (lightly spray if using metal) pour heated filling into pan.
• 6)Bake covered for 30-40 minutes or until bubbling.
• 7) Remove from oven and let stand for 5 minutes until serving.
• **Optional Cheese or Pot Pie Topping**.
• At step 6 , uncover sprinkle with cheese and return to oven until cheese melts. Continue with step 7 and Enjoy!
• For Pot Pie Crust.
• After step 4, while filling is warming to a simmer mix the Bisquick, Milk, Sage and Thyme. After pouring the hot filling into your pan spread the top with your Bisquick mixture. Bake at 350 for 35-40 minutes uncovered or until Bisquick crust has risen and lightly browned. Remove from oven and let sit for 5 min before serving.
• ***Cooks Note***.
• Play with the recipe and make it your own. If you and yours like garlic (like we do!) add some to the filling mix and the Bisquick crust mix to your liking. We have also added onion powder, red pepper flakes if you like some heat, mixed the cheese in and still used the Bisquick crust. Really your imagination is your limitation. :o) If you don't have time for baking you could serve this right out of your 5 qt pan once heated through and the frozen veggies hot. We have done this too on those busy, got to get there nights.
• Wishing you and yours a hearty enjoyable meal!
• *** All ovens cook differently, the times given are a good rule of thumb but make sure you check periodically while baking to see what time frame works in your oven).

CHICKEN POT PIE CASSEROLE

Steps:

• Preheat oven to 425 degrees.
• Take out pie crusts and let get to room temperature.
• In saucepan, simmer butter and onion until soft.
• Stir in flour and pepper, and cook until bubbly.
• Slowly stir in broth and milk, a little at a time.
• Heat to boil, stirring constantly.
• Boil one minute.
• Add chicken, veggies and gravy.
• Unroll 1st pie crust and cut into 4 sections.
• Cover the bottom of a 9x13 baking dish with the 4 sections of pie crust.
• Spoon chicken filling over crust.
• Unroll 2nd pie crust and slice into 3/4" strips.
• Arrange 1/2 of the strips on a diagonal in one direction, about 1/2" apart, longest strips in the middle.
• Arrange the other 1/2 of the strips on a diagonal in the opposite direction to create a lattice effect.
• Bake on a cookie sheet 40-45 minutes or until crust is golden brown.
• Let stand approximately 10 minutes before serving.

CROCK POT CHICKEN & RICE CASSEROLE

Steps:

• Mix in crock pot the 3 cans of soup & rice. Place chicken on top of the mixture, then add diced celery (optional). Cook for 3 hrs on high or 4 hours on low. makes 4 servings.
• More rice, about 1/2 cup and 2 more chicken breasts may be added to make 6 servings.
• you can also use chicken tenderloin or other boneless chicken parts.
• Enjoy.