MY CREAMED CHICKEN IN RICE RING
This is comfort food personified. I've been making this for as long as I can remember. No one has ever NOT liked it, and I never have any left over for another meal!
Provided by Nana Lee
Categories Poultry
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: MAKE RICE WHILE CHICKEN COOKS OR MAKE CREAMED CHICKEN WHILE RICE COOKS.
- Put breasts in deep pot with carrots and celery.
- Cover with COLD water.
- Add salt and pepper.
- Bring all to a boil and reduce heat to simmer.
- Cover and simmer for at least an hour. Until meat appears to be falling off bones.
- Remove chicken and cool.
- When cool enough to handle, remove bones and skin and discard.
- Cut chicken into bite-size pieces, not too small.
- Remove 2 cups of broth from pot.
- Melt butter in pan and whisk in flour until smooth.
- Remove from heat and add 1/2 cup broth, whisking to keep it smooth.
- Add another 1/2 cup and whisk again. Try to keep it from lumping.
- Return to heat and add last cup of broth. Keep heat low-medium and keep whisking until sauce thickens.
- Should be like very heavy cream or slightly thicker, not runny.
- Add chicken pieces, keep warm until rice is done.
- I usually add canned lima beans to the sauce, but this is optional. You could also add some celery and/or carrots from the pot.
- RICE RING.
- You can make the rice as you usually do to get 4 cups cooked rice OR use my method.
- Put rice and cold water in pot. Add salt.
- Bring water to a boil and stir rice ONCE with wooden spoon.
- Cover tightly and simmer for 18 minutes.
- When done, remove from heat and fluff rice with a fork.
- Add butter and stir gently until all melted and blended inches.
- Pack rice into buttered ring mold and tamp down so it is packed, not loose.
- Put serving plate over top of mold and flip over.
- Tap gently to loosen rice ring.
- Fill center of ring with creamed chicken, decorate as desired and serve.
- NOTE: Putting veggies in creamed chicken is an option. You could serve them as a side dish.
- Use the rest of the broth with carrots and celery for soup or another recipe.
Nutrition Facts : Calories 880.8, Fat 38, SaturatedFat 18.8, Cholesterol 153.8, Sodium 745.5, Carbohydrate 90.7, Fiber 5.8, Sugar 4.8, Protein 41.1
CREAMY CHICKEN AND RICE
This casserole is very creamy with a crunchy topping. It tastes even better when reheated for leftovers!
Provided by JANETFORAUBURN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Spread rice in the bottom of a 9x13 inch baking dish; set aside.
- In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.
- Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or unti heated through.
Nutrition Facts : Calories 973.4 calories, Carbohydrate 59.9 g, Cholesterol 215 mg, Fat 56.3 g, Fiber 1 g, Protein 55.1 g, SaturatedFat 31.8 g, Sodium 1796.4 mg, Sugar 10.2 g
CREAMED CHICKEN OVER RICE
I actually just made this for the first time tonight. (Also I just now found this website.) I had some chicken and thought I would improvise a meal. And Voila.. This is what happened. And the family loved it. This is actually the very first Recipe I've EVER written out, Soo.. If something seems amiss Please by all means let me...
Provided by Judith Lewis
Categories Chicken
Time 1h10m
Number Of Ingredients 4
Steps:
- 1. Preheat your oven at 450 degrees and Take out a 9x13 glass baking dish.
- 2. While the oven is heating take this opportunity to clean your chicken of any fat and Brown the Herb and Butter rice. (Following the browning instructions on the box of course.) Open the two cans of Campbell soup and take two table spoons full and smooth over the bottom of the glass baking dish. Sprinkle a little of the Mrs. Dash over the layer of soup.
- 3. Once Rice is browned, follow the instructions for your rice further But instead of adding two cups of water add only one. DO NOT cook the rice over the stove. Instead pour the contents of the rice over the smoothed soup.
- 4. Now place the chicken breasts in the dish. And then take the rest of the Campbell soup and cover the breasts thoroughly. Once again Shake a little Mrs. Dash over the top layer of soup.
- 5. Cover with tinfoil and bake for 25 to 35 minutes or until the chicken reaches the mandatory core temp of 165 Degrees F.
- 6. After baking let stand for about fifteen to twenty minutes. When first brought out of the oven it may look soupy but by letting it stand it will thicken.
CREAMY CHICKEN AND RICE
When my mom asked me to prepare a speedy supper to feed our family, I used leftover chicken to create this casserole. Cheese and sour cream make the chicken and rice so creamy and tasty. I recently got married, and my husband, Doug, loves it, too. -Jennifer Biggs Cassel, Mediapolis, Iowa
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Spread rice into a greased shallow 3-qt. or 13-in. x 9-in. baking dish; set aside. , In a saucepan, melt 1/4 cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. , Melt the remaining butter; toss the cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425° for 10-15 minutes or until heated through.
Nutrition Facts : Calories 723 calories, Fat 43g fat (24g saturated fat), Cholesterol 169mg cholesterol, Sodium 1164mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 1g fiber), Protein 36g protein.
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