Creamy Chicken And Rice Soup By Paula Deen Food

PAULA DEEN'S CHICKEN & RICE CASSEROLE

Paula Deen's Chicken & Rice Casserole image

Make and share this Paula Deen's Chicken & Rice Casserole recipe from Food.com.

Provided by HeidiSue

Categories One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups diced cooked chicken
1 medium onion, diced & sauteed
1 (8 ounce) can water chestnuts, drained & chopped
2 (14 ounce) cans French style green beans, rinsed & drained
1 (4 ounce) can pimientos, rinsed & drained
1 (10 ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6 ounce) box uncle ben's long grain and wild rice blend, cooked according to package directions
1 cup of grated sharp cheddar cheese

Steps:

Preheat oven to 300 degrees. Mix all ingredients together & pour into a 3-quart casserole.
Bake for 25 minutes.

CREAMY CHICKEN AND RICE SOUP BY PAULA DEEN

Creamy Chicken and Rice Soup by Paula Deen image

Found this in Paula Deen's magazine "Cooking with Paula Deen". It is a little different from some I have seen and quite tasty. She uses heavy cream (of course) but I have made it with the heavy cream and also with evaporated milk which isn't as heavy. I changed the recipe to use fresh vegetables when possible and some garlic.

Provided by mama smurf

Categories < 60 Mins

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons butter
1 1/2 cups carrots, sliced
1 cup onion, chopped
1 cup celery, diced
1 garlic clove, minced
3 tablespoons flour
1 1/2 teaspoons dried tarragon
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (32 ounce) box chicken broth
3 cups heavy whipping cream
3 cups chopped rotisserie chicken
1 (8 7/8 ounce) package whole grain brown ready rice, cooked
1 cup frozen peas, thawed
toasted sliced almonds, for garnish

Steps:

In a dutch oven, melt butter over medium high heat. Add carrots, onion, celery, and garlic. Cook for 4-5 minutes, stirring frequently or until vegetables are tender.
Add flour, tarragon, salt and pepper; cook, stirring constantly, for 2 minutes. Add broth and cream (evaporated milk or 2% milk); cook for 10-12 minutes, or until soup is thickened. Add chicken, rice, and peas; cook for 5-6minutes or until heated through.
Garnish with toasted almonds, if desired.

Nutrition Facts : Calories 697.6, Fat 51.3, SaturatedFat 31.4, Cholesterol 178.3, Sodium 946, Carbohydrate 49.5, Fiber 3.4, Sugar 4.7, Protein 11

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