CHICKEN AND RICE CASSEROLE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
- Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
- Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.
THE BEST CHICKEN AND RICE
Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
- Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
- Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.
CHICKEN SURPRISE
Make and share this Chicken Surprise recipe from Food.com.
Provided by CookingONTheSide
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken in bottom of shallow oven pan.
- Combine cream of chicken soup, milk and half and half.
- Spread soup mixture over top of chicken breasts evenly.
- Sprinkle with pepper, garlic powder, onion powder, parsley flakes and Italian seasoning.
- Place Swiss cheese slices over soup.
- In saucepan, mix melted butter and 1 box of the stuffing (bread and all).
- Spoon stuffing mixture over cheese slices evenly.
- Cover pan with foil.
- Bake at 450 degrees for 45 minutes or until chicken is done.
ONE-PAN CHICKEN AND RICE WITH PRESERVED LEMON
This skillet chicken and basmati rice dish is anything but plain and humble. A homemade seasoning mix, preserved lemon and spiced and pan-seared chicken breasts give the dish bold flavor that's hard to resist. It's quick enough to make as a delicious weeknight dinner but tasty enough for entertaining or a special-occasion meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Rinse and drain the rice 3 to 5 times to get rid of excess starch. Set aside.
- Combine the cumin, coriander, paprika, cinnamon, turmeric and 1 teaspoon salt in a small bowl. Pat the chicken breasts dry with paper towels and sprinkle them on both sides with half of the spice mixture.
- Heat 2 tablespoons of the oil in a large (12-inch) pan or cast-iron skillet over medium heat. When hot (but not smoking), add the chicken and sear until it forms a golden brown crust, 3 to 5 minutes per side. Remove the chicken and set aside.
- Pour the remaining 2 tablespoons oil into the same pan and place over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the rice and the remaining spice mix and stir to combine.
- Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use). Finely chop the lemon rind (peel). Add the rind to the rice followed by the olives. Stir to evenly distribute the olives. Pour the broth and 1 1/2 cups water into the pan and increase the heat to medium high. Bring to a simmer, place the chicken breasts back in the pan and cover the pan. Reduce the heat to medium and cook until the rice is tender and the chicken is cooked through, about 30 minutes (see Cook's Note).
- You can serve the chicken as is, or shred it and add it back to the rice. Serve sprinkled with parsley.
CHICKEN AND RICE SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Season the chicken with the 1 teaspoon of salt and pepper. Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter. Add the chicken, and saute until well browned, about 6 to 8 minutes on each side. Remove meat from the pan and pour off any fat left in the pan. Lower the heat to medium-low, add the remaining butter. Add the celery, leeks, and carrots, saute for 10 minutes. Tie the parsley sprigs, thyme and bay leaf with a piece of kitchen twine and add to the pot along with the chicken and broth. Bring the soup to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes. Remove the chicken and herb bundle. Skim any excess fat from the surface of the soup with a spoon or a ladle. When the chicken is cool enough to handle remove the meat from the bones and cut into 1-inch chunks; add the meat to the soup along with the rice. Cook until the meat and rice are heated through. Season the soup with salt and pepper and chopped parsley. Divide the soup among warm bowls and serve.
- Copyright 2001 Television Food Network, G.P. All rights reserved
- Difficulty: Easy
CHICKEN WITH RICE SURPRISE
Make and share this Chicken With Rice Surprise recipe from Food.com.
Provided by CJAY8248
Categories Easy
Time P2DT15m
Yield 1 casserole, 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325*. Grease an 8" x 13" baking dish. Sprinkle cooked rice over the bottom of the dish. Pour mushroom soup, celery soup, and milk in a saucepan. Heat over medium heat until hot; DO NOT BOIL. Lay pieces of chicken over rice, skin-side up. Sprinkle dry onion soup over chicken. Pour mushroom soup mixture over dry onion soup. Cover tightly with foil. Bake at 325* for 2 hours and 15 minutes.
Nutrition Facts : Calories 777.5, Fat 41.6, SaturatedFat 11.8, Cholesterol 185.6, Sodium 2708.3, Carbohydrate 49, Fiber 2.3, Sugar 5.3, Protein 49.1
More about "chicken with rice surprise food"
22 QUICK AND EASY CHICKEN AND RICE RECIPES - THE SPRUCE …
From thespruceeats.com
Author Cathy JacobsPublished Feb 8, 2021
- No-Peek Chicken. Sunday dinner doesn't get much easier than no-peek chicken. This budget-conscious recipe uses easy ingredients, including a store-bought wild rice mix, canned condensed soups, and browned chicken pieces, to create a one-dish meal you will be proud to serve.
- Instant Pot Chicken Thighs and Rice. Budget-friendly chicken thighs shine in this hearty and delicious weeknight recipe. Our quick and easy chicken and rice meal is a cinch to cook up in the Instant Pot, and ready to eat in well under an hour.
- Arroz con Pollo. Arroz con pollo (literally, rice with chicken in Spanish) is a classic Latin American dish. Our Mexican-style recipe cooks up in well under an hour in a single skillet, with well-seasoned chunks of chicken, fresh green chilies, onion, garlic, tomatoes, and long-grain white rice, for a filling dish with lots of fantastic smoky and spicy flavor.
- Instant Pot Chicken Adobo and Rice. Filipino-style chicken adobo should be part of every chicken lover's dinner rotation. Our Instant Pot recipe for chicken cooked in a full-flavored adobo sauce is sweet, sour, and salty all at once, and a snap to pull together on busy weeknights.
- Chicken Fried Rice. Once you experience how easy it is to make chicken fried rice at home, you will never want to order takeout again. You need just 20 minutes to cook it on the stove for a dinner that will make kids cheer.
- Easy Chicken and Rice Casserole With Italian Dressing. Dinner doesn't get much easier, or more nostalgic, than this one-dish chicken and rice casserole with Italian dressing.
- Instant Pot Chicken and Rice Soup. The Instant Pot may be the best thing to happen to chicken soup in years. You'll save tons of time by using its pressure cooker to create an intensely-flavorful, homemade chicken broth, which you can fill with chewy rice, cooked chicken breast meat, and healthy vegetables.
- Thai Pineapple Chicken Fried Rice. Sweet and savory Thai pineapple chicken fried rice is a wonderful special occasion or potluck meal that takes little time from start to finish.
- Oyakodon (Chicken and Egg Rice Bowl) Oyakodon is Japanese comfort food at its best and is a staple menu item at diners in Japan. A don (or donburi) is a rice bowl in Japanese, and oyakodon is a simple, tummy-warming, one-bowl meal of chicken and rice that you can whip up in 20 minutes on chilly winter weeknights.
- Cheddar Chicken and Rice Casserole. Use a store-bought rotisserie chicken and microwave rice packets to make this weeknight essential casserole even simpler to prepare.
OLD FASHIONED CHICKEN AND RICE RECIPE
From lanascooking.com
Ratings 133Calories 389 per servingCategory Main Dishes
- Add the chicken and cook, stirring frequently, until the chicken has stiffened and starts to brown very slightly.
CHICKEN AND RICE SOUP - JOYFOODSUNSHINE
From joyfoodsunshine.com
NANA’S EPIC CHICKEN AND RICE - A SPICY …
From aspicyperspective.com
21 CHICKEN AND RICE MEAL PREP IDEAS - ALL …
From allnutritious.com
CREAMY CHICKEN AND RICE SKILLET - BUDGET …
From budgetbytes.com
HOW TO MAKE INSTANT POT CHICKEN AND RICE | KITCHN
From thekitchn.com
RICE & CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN LIVERS RECIPE | HOW TO COOK THEM PERFECTLY!
From thebigmansworld.com
SPICED COCONUT CHICKEN RICE RECIPE | BON APPéTIT
From bonappetit.com
CHICKEN AND RICE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
MASTERCHEF HOPEFUL JONNY LEFT IN TEARS AFTER SERVING UP HAIRY PORK
From dailymail.co.uk
CHICKEN AND RICE RECIPES - BBC FOOD
From bbc.co.uk
OLD-FASHIONED SOUTHERN CHICKEN AND RICE - KEY TO MY LIME
From keytomylime.com
THESE CHICKEN AND RICE DINNERS ARE THE ULTIMATE COMFORT …
From thepioneerwoman.com
[HOMEMADE] MANGO SALSA CHICKEN WITH RICE : R/FOOD - REDDIT
From reddit.com
GO-TO CHICKEN AND RICE MEAL IDEAS | MINUTE® RICE
From minuterice.com
27 EASY CHICKEN AND RICE RECIPES - HOW TO COOK CHICKEN AND RICE …
From delish.com
20 EASY CHICKEN AND RICE RECIPES | TASTE OF HOME
From tasteofhome.com
CHICKEN THIGH, BROCCOLI/CARROT, RICE/QUINOA, DAIKON KIMCHI
From reddit.com
MAGIC BAKED CHICKEN FRIED RICE • GOOD READING
From goodreadingmagazine.com.au
GO-ANG PRATUNAM CHICKEN RICE - MINOR FOOD SINGAPORE
From minorfoodsingapore.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love