Chicken Vegetable And Brown Rice Casserole Food

HEALTHY CHICKEN AND BROWN RICE CASSEROLE

Steps:

• Bring chicken broth to a boil in a large pot. Add the rice, cover, reduce heat to medium-low and simmer. When the rice has about 5 minutes left to cook, add broccoli on top. Cover and let cook for the remaining 5 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat and add chicken. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon garlic powder. Saute until chicken is no longer pink outside, about 5 minutes. Remove chicken from pan and set aside.
• Heat 3 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 3-4 minutes, until tender. Add the onion and bell pepper, and saute for 3 minutes, then add the garlic and continue to saute for another minute. Reduce heat to medium. In a small bowl, whisk the cornstarch with 1/2 cup of milk, making sure it dissolves completely.
• Pour this mixture into the skillet, then stir in the remaining milk. Cook, stirring constantly, until starts to thicken, 3-5 minutes. Remove from heat and stir in Greek yogurt, Dijon mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, Parmesan cheese and 1 cup grated cheddar cheese.
• Preheat oven to 375 degrees F. Lightly coat a large baking dish with cooking spray. Place the chicken and rice/broccoli mixture in a large mixing bowl. Pour in the prepared sauce and toss until thoroughly coated. Scoop mixture into a baking dish. In a small bowl, mix together the panko breadcrumbs, 2 tablespoons melted butter and remaining 1/2 cup grated cheddar cheese. Spread the mixture on top of casserole.
• Cover with the foil and bake for 15 minutes. Remove the foil and continue baking for 10-15 minutes, or until golden brown on top and casserole is bubbling around edges. Let sit a few minutes before serving. Sprinkle with chopped parsley, if desired.

CHICKEN, VEGETABLE AND BROWN RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• In a 9x13" or larger casserole dish stir together rice, soup, water, 2 tablespoons of dill weed, 1 teaspoon of paprika, salt and pepper to taste, celery, onion, and carrots.
• make sure rice is covered by liquid.
• Skin chicken pieces and place meat side up on top of rice and vegetable mixture, leaving about 1" between pieces.
• Cover casserole dish tightly with aluminum foil and bake for 1 hour.
• After 1 hour, remove casserole from oven and check chicken for doneness by piercing thickest pieces and looking for clear juices.
• If juices are pink or unclear put casserole back in oven and bake until juices run clear.
• Meanwhile in a medium saucepan melt butter or margarine over low heat.
• Remove pan from heat and add in the crushed crackers, remaining 2 tablespoons of dill, and remaining 2 teaspoons of paprika.
• Stir well until butter is absorbed and mixture is moist.
• Remove casserole from oven and discard aluminum foil.
• Spoon cracker mixture over chicken pieces only and spread.
• Place casserole back in oven and bake 10-15 minutes more or until cracker mixture is firm but not dry.
• Remove casserole from oven and let stand 10 minutes or until liquid is absorbed into the rice.

CHICKEN RICE CASSEROLE WITH VEGGIES

Steps:

• In a large skillet, brown chicken in oil for 4 minutes on each side or until a thermometer reads 170°. Remove and keep warm. In the same skillet, saute the peppers, onion and mushrooms until tender. Add garlic; cook 1 minute longer. Stir in the rice, broth, corn, salt and pepper; bring to a boil., Transfer to an 11x7-in. baking dish coated with cooking spray. Top with chicken. Cover and bake at 350° for 20 minutes. Uncover; bake 5 minutes longer or until heated through. Sprinkle with almonds and parsley.

BROWN RICE VEGETABLE CASSEROLE

Steps:

• In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender., Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. , Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.

CHICKEN VEGETABLE AND RICE CASSEROLE

Steps:

• Heat oven to 350°F.
• Mix cream cheese spread, milk and seasonings in large bowl until blended. Stir in pasta sauce. Add rice, chicken, vegetables, nuts, and basil; mix well.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.
• Bake 30 min. Uncover and stir. Combine remaining ingredients; sprinkle over casserole. Bake 20 to 25 min. or until casserole is heated through and topping is golden brown. Let stand 5 min. before serving.

VEGGIE CHICKEN RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

EASIEST CHICKEN RICE & VEGGIE CASSEROLE

Steps:

• In a baking dish, mix together everything except the chicken.
• Place chicken on top. Sprinkle with additional paprika and pepper if desired.
• Bake uncovered at 375 for 1 hour.

CREAMY CHICKEN-VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In an extra-large skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, Grilled & Ready® Diced Chicken, and 1/4 cup of the Parmesan cheese.
• Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.