EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE
This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!
Provided by J. Saunders
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 5
Number Of Ingredients 5
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!
Nutrition Facts : Calories 314.1 calories, Carbohydrate 38.8 g, Cholesterol 59.6 mg, Fat 5 g, Fiber 0.9 g, Protein 26.2 g, SaturatedFat 1.4 g, Sodium 958.8 mg, Sugar 0.8 g
CHICKEN AND RICE PILAF
Enjoy easy Chicken and Rice Pilaf tonight. This chicken and rice pilaf is a one-pot dish that comes together as part of a perfect weeknight meal.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook and stir bacon in large nonstick skillet on medium heat 5 minutes. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
- Add chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (165ºF). Transfer chicken to plate; cover to keep warm. Add onions and peppers to skillet; cook and stir 3 min. Stir in peas and water; cover. Simmer 4 to 5 min. or until vegetables are crisp-tender. Stir in rice; transfer to serving plate.
- Top with chicken, cheese, parsley and bacon.
Nutrition Facts : Calories 500, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 160 mg, Carbohydrate 80 g, Fiber 5 g, Sugar 4 g, Protein 28 g
CHICKEN & RICE PILAF CASSEROLE
Make and share this Chicken & Rice Pilaf Casserole recipe from Food.com.
Provided by goldilocks
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook chicken breast in water until done.
- Set aside 2 cups of chicken broth for later.
- Cook rice pilaf according to directions on box.
- Cut chicken into bite size pieces.
- Mix chicken& rice pilaf in a 13x9 pan.
- Melt the margarine in medium size pan.
- Blend in the flour.
- Add the chicken broth& mix well.
- Add the half& half.
- Stir over medium heat until mixture thickens.
- Pour over casserole.
- Bake at 350 degrees for 20-30 minutes.
Nutrition Facts : Calories 377.3, Fat 25.9, SaturatedFat 8.8, Cholesterol 75.5, Sodium 516.1, Carbohydrate 11.9, Fiber 0.3, Sugar 0.4, Protein 23.4
ONE-TRAY CHICKEN WITH RICE PILAF
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the chicken: Preheat the oven to 450 degrees F.
- Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything.
- Spread the mixture on a sheet tray and cook until the chicken is cooked through to 160 degrees F, about 30 minutes. Cook pork to 150 degrees F and beef to desired doneness, 125 degrees F for medium rare.
- For the rice pilaf: Meanwhile, heat a small saucepan over medium heat. Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a simmer. Cover and simmer until the liquid is absorbed, about 18 minutes. Shut off the heat and let the pilaf sit for a couple of minutes. Fluff with a fork and serve with the chicken and vegetables.
CHICKEN & RICE PILAF CASSEROLE
Make and share this Chicken & Rice Pilaf Casserole recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Season the chicken pieces with salt and pepper.
- Heat a large skillet.
- When hot, add enough of the oil to cover the bottom of the pan.
- Heat the oil to almost smoking.
- Add the chicken pieces in batches and brown over medium-high heat until golden, about 5 minutes per side, adding more oil as needed.
- As the chicken browns, transfer the finished pieces to 2 large baking pans.
- Drizzle liberally with lemon juice.
- If necessary, carefully drain some of the oil from the skillet, leaving about 1 or 2 tablespoons in the pan.
- Reheat the oil, and add the lemon zest, oregano and onions, scraping up browned bits from the bottom of the pan.
- Saute the onions for 5 minutes, then add the bell peppers and saute until softened, about 5 minutes longer.
- Add the rice and cook, stirring, until all of the grains are coated with oil, about 1 minute.
- Stir in the broth and water and bring to a boil.
- (If using unsalted broth, season with salt to taste at this point or the cooked rice will be bland.) Pour the broth and rice mixture evenly over the chicken.
- Cover tightly and bake until the chicken is cooked through and the rice is tender, 20 to 25 minutes.
- Remove from oven and let rest, still covered, at least 10 minutes before serving.
Nutrition Facts : Calories 578.1, Fat 22.9, SaturatedFat 6, Cholesterol 85, Sodium 833.8, Carbohydrate 58.7, Fiber 3.4, Sugar 3.4, Protein 32.1
EASY CHICKEN PILAF CASSEROLE
This wonderful chicken/rice casserole is a favorite in our house, and it is often requested for supper (Tip: any left over cooked chicken (or cooked turkey, I always freeze a whole cooked turkey breast)... just freeze and use in recipes that call for cooked chicken, that way you will always have it on hand, and ready to use). Also, this recipe is great made with cooked turkey instead of chicken. Prep time does not include cooking the rice.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Grease a 2-quart casserole dish.
- In a saucepan, melt butter; whisk in flour and fresh garlic (if using), and whisk for 1 minute.
- Gradually stir in half and half cream and chicken broth; bring to a light boil, and simmer for 2 minutes, until thickened; add in grated Parmesan cheese (you can use as much as you desire) salt and pepper.
- Fold in the cooked chicken, rice, mushrooms, peppers and parsley.
- transfer to a prepared casserole dish.
- Cover, and bake for 40-45 minutes, or until the rice is done, and the casserole is bubbly.
- Note: cooked brown rice is great also.
Nutrition Facts : Calories 462.2, Fat 29.6, SaturatedFat 16.6, Cholesterol 123.3, Sodium 471.7, Carbohydrate 23.2, Fiber 1.7, Sugar 3, Protein 25.8
CHICKEN, RICE, AND GRAPE PILAF
I modified this wonderful recipe originally published by Michele Urvater in "Monday to Friday Cookbook".
Provided by CraftScout
Categories Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.Put the rice in the bottom of a large casserole dish (2 qt.).
- Thinly slice the onion and mince the garlic.
- Heat oil in a large skillet over medium heat. Add the chicken thighs and saute until somewhat brown, about 2 to 3 minutes on each side. Transfer chicken to casserole.
- Add onion to the skillet and saute, stirring frquently, until softened, about 5 minutes.
- Add cinnamon, sugar and garlic and saute for a few seconds until you can smell the garlic. Transfer to the casserole.
- Deglaze the skillet with the chicken stock and pour over evrything in the casserole dish. Season well with salt and pepper.
- Cover and bake for 1 hour.
- Remove the chicken from the dish and mix the grapes into the rice. Replace the chicken and bake, covered, for another 10 minutes.
- Let stand for 15 minutes before serving.
Nutrition Facts : Calories 508, Fat 24.9, SaturatedFat 6.3, Cholesterol 107.7, Sodium 213.6, Carbohydrate 43.6, Fiber 1.5, Sugar 14.1, Protein 26.6
CHICKEN RICE PILAF
This recipe was given to me by my girlfriend over twenty years ago. I take it to our weekly church potluck and it is a hit.
Provided by 68Ranchero
Categories Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt margerine in a casserole dish.
- Brown orzo.
- Add boiling water and chicken broth, and stir.
- Add rice and stir.
- Cook in 350 degree oven for 30 minutes.
- For variation, try adding 1/2 cup mixed vegetables, 1 can mushrooms, or 1 small can peas.
- Use your imagination.
Nutrition Facts : Calories 206.5, Fat 7.9, SaturatedFat 1.4, Sodium 138.8, Carbohydrate 30, Fiber 0.6, Sugar 0.2, Protein 3.2
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4.8/5 (5)Total Time 40 minsCategory Casserole, DinnerCalories 292 per serving
- Cook the boxes of rice a roni together, according to the package directions- stirring occasionally. Remove the skillet from heat when the rice has cooked 3/4's of the way through, and there's still broth left in with it.
- Spoon the rice mixture evenly out over top of the chicken, spreading as necessary for an even layer.
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