Creamy Cheesy Chicken Rice Food

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CHEESY CHICKEN AND RICE CASSEROLE



Cheesy Chicken and Rice Casserole image

Just chicken, rice, creamy soup, Cheddar cheese and soft bread cubes, mixed together and baked. This is a quick and easy dish that even the kids like! Note: If you are in a big hurry, use cooked chicken and minute rice. Can be made ahead of time and refrigerated - just add the bread topping the night before cooking.

Provided by Lee

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 5

Number Of Ingredients 6

4 skinless, boneless chicken breast halves - cut into bite size pieces
salt and pepper to taste
2 cups cooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
3 slices soft white bread, cubed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
  • In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.
  • Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.

Nutrition Facts : Calories 463 calories, Carbohydrate 30.3 g, Cholesterol 107.1 mg, Fat 20.3 g, Fiber 0.6 g, Protein 37.3 g, SaturatedFat 11 g, Sodium 844.4 mg, Sugar 1.2 g

CREAMY CHEESY CHICKEN & RICE



Creamy Cheesy Chicken & Rice image

Recipe I got several years ago from Quick Cooking. One of my DH favorite dishes. He loves anything with chicken, cheese and rice! Very flavorful comfort food for those cold winter days.

Provided by Jen Andrews

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

4 cups cooked rice
1/4 cup flour
1/2 cup butter or 1/2 cup margarine, divided
2 cups milk
2 teaspoons chicken bouillon granules
1 teaspoon season salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 -5 cups cubed cooked chicken
12 ounces Velveeta cheese, cubed
2 cups sour cream
1 1/4 cups crushed Ritz crackers

Steps:

  • Spread rice into a greased 13x9x2 inches dish, set aside.
  • In a large sauce pan, melt 1/4 cup butter; stir in flour until smooth.
  • Gradually add milk, boullion, seasoned salt, garlic powder, and pepper.
  • Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
  • Reduce heat; add velvetta, chicken and sour cream.
  • Stir until cheese is melted.
  • Pour over rice.
  • Melt remaining butter.
  • Toss with crackers.
  • Sprinkle over casserole.
  • Baked uncovered at 425 degrees for 10-15 minutes or until heated through.

CHEESY CHICKEN & RICE



Cheesy Chicken & Rice image

This is an always favorite dish at our house. Cheezy and good. I got it from a BH&G casserole book. I changed it a little adding much more liquid so it is creamy.

Provided by Ann Arber

Categories     One Dish Meal

Time 1h15m

Yield 1 9x13 pan, 9 serving(s)

Number Of Ingredients 8

1 (10 1/2 ounce) can mushroom soup
1 1/2 cups sour cream
1 1/2 cups milk
1 1/2 teaspoons basil (or italian seasoning)
1 1/2 cups instant rice
5 chicken breast halves (, uncooked for slow bake, cooked for hurry up dinner)
2 cups shredded cheese
10 ounces broccoli stems (optional)

Steps:

  • Mix soup, sour cream, milk, and basil, and rice.
  • Put in a greased 9x13 pan.
  • Put chicken slices, cooked or uncooked on top.
  • Place broccoli spears between chicken if using.
  • Cover tightly with foil.
  • Bake 1 hour at 350 for uncooked chicken.
  • Bake about forty minutes for already cooked chicken.
  • If using already cooked, you can cook this for 15 minutes in the microwave, covered with wax paper.
  • Last ten minutes put cheese on top.
  • You can uncover now so cheese doesnt stick.

CREAMY CHEESY CHICKEN BROCCOLI SKILLET



Creamy Cheesy Chicken Broccoli Skillet image

This is a simple, easy recipe I make on nights when I don't feel like making something that's time consuming or when the weather is cold. I also substitute 3 cans (12 oz.) of chicken if I don't have time to cook the chicken breasts. Some variations yield different flavors, ( substituting cream of chicken for broccoli cheese, etc.) so be adventurous! :)

Provided by BluJasmine

Categories     < 60 Mins

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 11

3 chicken breasts, cooked and diced
2 (8 ounce) cans cream of chicken soup (although you can substitute cream of broccoli, broccoli cheese, or cheddar cheese soup)
1 (8 ounce) container sour cream
1 (8 ounce) can evaporated milk or 8 ounces half-and-half
1 1/2 cups milk
2 cups shredded cheese (any variety, although I have found a cheddar or colby-jack blend works best)
1 tablespoon garlic powder
1 tablespoon black pepper
1 teaspoon seasoning salt
2 cups frozen broccoli florets
egg noodles or rice

Steps:

  • Cook chicken and allow to cool. Dice and set aside or use canned chicken and drain.
  • Mix the soup, sour cream and milk in a mixing bowl with the seasonings listed. Put on stovetop on medium-low and add chicken. Stir occasionally until slightly bubbly. Add the cheese and cook until melted, stirring occasionally. Set temperature to simmer until noodles or rice are done.
  • Put frozen broccoli in a microwave safe dish and cook, covered until thawed, (usually about 3-5 minutes, depending on microwaves). Drain, if needed, and pour and stir into chicken mixture. (One thing I have done is, I line a glass bowl or dish with about 4 paper towels, and pour the frozen broccoli on the towels. I then cover the dish, and nuke for about 4-6 minutes. When it's done, the broccoli doesn't need draining because the towels absorbed all the liquid from the frozen broccoli).
  • Prepare egg noodles or rice as directed on packaging.
  • Serve creamy, cheesy mixture over noodles or rice. I imagine you could serve it over stuffing as well, although I have yet to try it that way. Serve with a salad. Enjoy!

CREAMY, CHEESY MEXICAN RICE



Creamy, Cheesy Mexican Rice image

This was invented out of desperation. I was making Yopper's Green Chile Stuffed Chicken Breasts (#29059) and needed a simple side dish. I thought a rice dish would be yummy and I opened my pantry and voulah....Creamy, Cheesy Mexican Rice!

Provided by Melissa_8201

Categories     Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups cooked rice
1 (4 ounce) can diced green chilies
1 can whole kernel corn
1 can rotel tomatoes and green chilies
1 can cream of chicken soup
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1 (16 ounce) container sour cream
1/2-1 teaspoon taco seasoning
salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • Mix all ingredients together.
  • Place into a greased casserole dish.
  • Bake for 30 mins or until hot.

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