Chicken Rice Stove Top Dish Food

30-MINUTE STOVE TOP CHICKEN AND RICE (ONE POT)

Steps:

• Heat the oil in a large pan with a lid (I use a cast iron pan). Cook the onion for a few minutes until softened.
• Add the chicken and brown for a couple of minutes on each side on a medium high heat (optional).
• Remove the chicken from the pan to a plate (if you decided to brown it), then add the rice to the onions left in the pan. Stir to moisten the grains of rice.
• Nestle the chicken back in with the rice / onions, then grind over plenty of salt and pepper.
• Pour the chicken broth / stock, white wine (if using) and water over the chicken and rice. Sprinkle in the generous pinch of saffron, then put the lid on the pot and simmer for 20 to 30 minutes, until the rice is cooked and most of the cooking liquid has been absorbed.
• Season again to taste and serve sprinkled with the fresh parsley.

CHICKEN RICE STOVE TOP DISH

Steps:

• In a small saucepan, saute celery and onion in butter.
• Add broth, carrots, rice, salt, and pepper.
• Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Check to see if more broth is needed after 20 minutes.
• Stir in chicken and parsley.
• Cover and simmer 5 to 10 minutes longer or until the rice and vegetables are tender.

CHEESY, RICE & CHICKEN, TOP OF STOVE SKILLET DISH.

Steps:

• 1. Heat oil in a 12 inch skillet, over medium high heat. Add chicken, and cook 10 minutes or until well browned on both sides. Remove chicken from skillet.
• 2. Stir soup, water, onion powder, black pepper, and rice in skillet and heat to a boil. Reduce heat to low. Cover and cook 15 minutes. Stirring once half way thru cooking time.
• 3. Stir in vegetables. Return chicken to skillet. Sprinkle with cheese. Cover and cook 5-10 minutes, or untill chicken is cooked through and rice is tender. Serve and enjoy....Nancy...10/2/12

CREAMY CHICKEN AND STOVE-TOP STUFFING CASSEROLE

Steps:

• Oven@ 350.
• Cook chicken and cut into bite sized pieces.
• Place into a casserole dish.
• Prepare Stove Top according to directions.
• Heat both cans of soup with the milk in a saucepan until hot.
• Pour over chicken.
• Spoon stuffing over top of chicken and soup.
• Bake for 30-45 minutes or until bubbly.

CHICKEN ON RICE WITH STUFFING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Coat chicken with melted butter in a 9x13-inch baking pan; sprinkle both sides of chicken with pepper.
• Spread cooked rice evenly into a separate 9x13-inch baking pan; sprinkle onion soup mix over rice. Pour 1 1/2 cups water over seasoned rice. Layer onion on rice where the chicken breasts will be placed.
• Mix cream of chicken soup, sour cream, milk, celery seed, and garlic powder in a bowl. Drop small spoonfuls of half the soup mixture onto rice; lightly spread mixture evenly over rice.
• Arrange chicken breasts, thickest parts toward the pan's edge, on the prepared onion sections atop the rice. Spoon remaining half of soup mixture over chicken.
• Mix stuffing mix and 1 cup hot water together in a bowl; spoon stuffing over chicken and rice. Cover pan tightly with aluminum foil.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest piece should read at least 165 degrees F (74 degrees C).

STOVE TOP ONE-DISH CHICKEN BAKE

Steps:

• Heat oven to 400ºF.
• Add hot water to stuffing mix; stir just until moistened.
• Place chicken in 13x9-inch baking dish. Mix soup and sour cream until blended; pour over chicken. Top with stuffing.
• Bake 30 min. or until chicken is done.

STOVE TOP ONE-DISH CHICKEN SKILLET

Steps:

• Mix hot water, butter and stuffing mix.
• Cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 5 min. on each side.
• Mix soup and sour cream until blended; pour over chicken. Top with stuffing; cover. Cook on low heat 10 min. or until chicken is done (165ºF).