CREAMY CHICKEN AND RICE
Easy dinner in under 30 minutes. This creamy chicken and rice with veggies takes only one pan and is a entree the whole family will enjoy.
Provided by Julie Clark
Categories Main Dish
Number Of Ingredients 12
Steps:
- Add butter and onion into a skillet over medium high heat and cook until onions are translucent, about 3 minutes.
- Add in chicken and cook until chicken is opaque, about 3 more minutes. It's okay if chicken is not cooked through yet. It will continue cooking later on.
- Stir in rice, garlic powder, thyme, salt, and chicken broth. Bring to a boil.
- Once boiling, turn down heat, and cover. Simmer for 15 minutes.
- Stir in frozen mixed vegetables, cover, and let cook for an additional 3-5 minutes until vegetables are cooked though.
- Take pan off heat and stir in sour cream and cheese. Return the pan to stove and over low heat, let the mixture cook until cheese is melted, about 1-2 minutes.
- Garnish with parsley, optional and serve. Enjoy!
Nutrition Facts : Calories 627 kcal, Carbohydrate 52 g, Protein 41 g, Fat 28 g, SaturatedFat 16 g, Cholesterol 139 mg, Sodium 766 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
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
CREAMY BAKED CHICKEN AND RICE CASSEROLE
Try our delicious Creamy Baked Chicken and Rice Casserole Recipe. What makes this Creamy Baked Chicken and Rice Casserole so creamy? It's the sauce.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Mix cream cheese spread, milk and seasonings in large bowl until blended. Stir in marinara sauce. Add rice, chicken, green beans and basil; mix well.
- Spoon into 2.5-qt. casserole dish, mine is 4x13x9, sprayed with non-stick cooking spray; cover.
- Bake 30 minutes. Uncover and stir. Combine remaining ingredients; sprinkle over casserole. Bake 20-25 minutes or until casserole is heated through and topping is golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 420, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 630 mg, Carbohydrate 44 g, Fiber 4 g, Sugar 7 g, Protein 24 g
CREAMY CHICKEN AND RICE RECIPE (A ONE-POT MEAL)
This chicken and rice dish is so satisfying - a must try! It has all of the heartiness of plov and creamy deliciousness of a risotto. The chicken turns out tender and so flavorful.
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 50m
Number Of Ingredients 14
Steps:
- Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
- Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
- Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
- Add the hot chicken broth, then stir in the rice.
- Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
- Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve.
CREAMY CHICKEN AND RICE CASSEROLE
This nostalgic dish evokes the Old School casseroles your grandmother used to make-but in easy mode to make it quick, delicious, and great for a weeknight. Rotisserie chicken and precooked rice (or leftover rice) are combined with easy-prep veggies and baked with a flour-thickened broth that has a little sour cream added for creaminess.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.
- Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.
- Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.
Nutrition Facts : Calories 616 g, Fat 42 g, Fiber 3 g, Protein 23 g, SaturatedFat 11 g
CREAMY CHEESY CHICKEN & RICE
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
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.
CHICKEN AND RICE CASSEROLE
Chicken and Rice Casserole is a quick and easy dinner recipe for a crowd. Creamy rice and fork-tender chicken baked in a garlic cream of chicken soup sauce.
Provided by Sabrina Snyder
Categories Dinner
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees and spray a 9x13 baking dish with vegetable oil spray.
- Heat a large pot on medium high heat.
- Add chicken broth, unsalted butter, cream of chicken soup, cream of mushroom soup, black pepper, garlic and onion together and stir together well.
- Bring to a boil then turn off the heat.
- Add in the rice and chicken and stir well until coated.
- Pour mixture into baking dish and cover with foil.
- Bake for 50-60 minutes.
- Let sit for ten minutes before removing foil.
Nutrition Facts : Calories 333 kcal, Carbohydrate 37 g, Protein 20 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 62 mg, Sodium 941 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HEALTHY CREAMY CHICKEN AND WILD RICE SOUP
A 30-minute soup filled with veggies and deliciously creamy while still being very light!
Provided by Kathryn Doherty
Categories Soups
Time 30m
Number Of Ingredients 14
Steps:
- Combine chicken broth, water, wild rice, onion, carrots and celery in a large stockpot over high heat and bring to a boil.
- Reduce heat, cover and simmer for 15 minutes, or until rice and veggies are tender.
- Meanwhile, melt butter in a small saute pan over medium-low heat. Whisk in flour and cook for 1 minute. (It's OK if you've got small clumps of flour.)
- Add salt, pepper and poultry seasoning and stir to combine.
- Slowly add half-and-half while whisking constantly to remove the clumps and get a smooth mixture.
- Cook the cream mixture for 4-5 minutes, until slightly thickened, stirring occasionally.
- Slowly add the cream mixture to the cooked rice, stirring to combine. Stir in chicken and peas.
- Cook for 2-3 minutes, until everything is warmed through, but don't let the mixture boil. Serve hot and enjoy!
Nutrition Facts : Calories 394 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 22 grams fat, Fiber 3 grams fiber, Protein 25 grams protein, SaturatedFat 11 grams saturated fat, Sodium 356 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CREAMY TOMATO, CHICKEN & RICE SOUP
This Creamy Tomato, Chicken and Rice soup is one of the most useful recipes you can have on standby. It's a hearty meal in a bowl the whole family loves that's made with canned tomatoes for convenience. Plus it can be made with leftover chicken, rotisserie chicken or chicken you cook at home. Easy!
Provided by Joanna
Categories Main Course Soup
Time 1h
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan. Sauté the onions, carrots and garlic cloves on a medium low heat until soft, around 10 minutes. Season with sea salt and pepper.
- Add the canned tomatoes, water and the honey. Simmer for around 30 minutes. If you prefer a less thick soup you can add more water.
- Remove the soup from the heat and carefully blend until very smooth. This will take 2-3 minutes in the blender (or with a stick blender). Work in batches if necessary.
- Return the soup to the heat and add the cooked shredded chicken and rice then simmer for a further 5 minutes or until the chicken is piping hot.
- Take the soup off the heat and gently stir in the cream (you can add more or less depending on your taste). Taste and season again if required.
- Serve with an optional swirl of greek yoghurt and sprinkle of fresh dill.
Nutrition Facts : Calories 396 kcal, Carbohydrate 41 g, Protein 23 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 90 mg, Sodium 492 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
CREAMY CHICKEN AND RICE
Creamy Chicken and Rice is comfort food at its most addicting - and just also happens to be made in one pot with minimal prep. This Chicken and Rice recipe is easy, warm, comforting, fool proof and oh so satisfying. It's basically a chicken risotto infused with juicy chicken, tender veggies, fire roasted, tomatoes, Parmesan and mozzarella but is BAKED so it's SO easy but every bit as decadently creamy! Once you make this Chicken and Rice recipe once, you will be amazed at just how simple the technique is - and so versatile you'll and find yourself going rogue with all sorts of veggies and flavor combos. And of course, your entire family will want you to make it again and again! And bonus, this Creamy Chicken and Rice reheats beautifully (unlike traditional rice), so it's the meal that keeps on giving.
Provided by Jen
Categories Main Dish
Time 34m
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Pat chicken dry and add to a bowl. Toss with "chicken seasonings;" set aside.
- Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large Dutch oven with a tight-fitting lid. Add onions, carrots and celery and sauté 3 minutes. Add chicken and the rice and sauté until chicken is opaque, 4-5 minutes (it won't be cooked through yet). Add garlic and sauté an additional 30 seconds.
- Add diced tomatoes, warm chicken broth and seasonings. Turn heat to high and bring to a simmer. When it starts to simmer around the edges, cover, and transfer to the oven. Bake for 15-18 minutes or until rice is tender.
- When you remove the rice from the oven, there should be a little liquid that hasn't been absorbed yet; if your rice is on the drier side, add 1/4-1/2 cup warmed chicken broth. Stir in 2 tablespoons cubed butter (optional) and Parmesan Cheese. Stir vigorously until butter and cheese are melted (this releases starch and makes it creamier).
- Stir in mozzarella cheese until melted followed by peas. Stir in additional chicken broth if desired for a creamier/saucier chicken and rice. Season with additional salt and pepper to taste (I like more of both).
CREAMY CHICKEN AND CHEDDAR RICE
No doubt about it-this easy chicken and rice dish is comfort food in a bowl. Dish out this hearty entrée to your family for a warm end to a cold day.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Spray nonstick skillet with cooking spray. Add chicken; cover. Cook 5 min. or until cooked through. Sprinkle with garlic powder.
- Add soup and milk. Bring to boil. Stir in rice and broccoli; cover. Reduce heat to low; simmer 5 min. or until rice is tender.
- Stir in 1/2 cup of the cheese; sprinkle with remaining cheese.
Nutrition Facts : Calories 500, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 820 mg, Carbohydrate 41 g, Fiber 2 g, Sugar 5 g, Protein 38 g
CREAMY CHICKEN, SPINACH AND RICE
Make and share this Creamy Chicken, Spinach and Rice recipe from Food.com.
Provided by TishT
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees.
- Spray a 7 X 11 in.
- baking dish with vegetable spray and set aside.
- Combine the soup, water, mayonnaise, and curry powder and mix well.
- Sprinkle the rice over the bottom of the prepared baking dish.
- Layer the spinach evenly over the top of the rice.
- Cover the spinach with half of the sou mix, then top with the chicken, then the remaining soup.
- Sprinkle the chees over the top and bake, uncovered, until bubbly and golden brown, about 1 hour.
ONE-POT CHICKEN AND RICE CASSEROLE
This easy chicken and rice casserole is done in one pot on the stove top for a favorite comfort food dinner that's ready in 30 minutes or less, no oven required.
Provided by Heidi
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Melt the butter in a large skillet or dutch oven over medium to medium-high heat. Add the onion, garlic, 1 teaspoon of the salt and the thyme. Cook until the onion softens, about 5-7 minutes, stirring occasionally. Add the rice and carrot and cook for 2-3 minutes.
- Add the chicken broth and evaporated milk and stir in the chicken, the remaining salt and the black pepper. Bring to a boil then reduce to a simmer. Stir, cover with a lid and cook for about 15 minutes, stirring so the rice doesn't stick to the pot.
- Stir in the peas and add more chicken broth or water if the mixture is too thick. Sprinkle with the cheese and cover with the lid to melt the cheese, and serve.
Nutrition Facts : ServingSize 4 g, Carbohydrate 61 g, Protein 34 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 137 mg, Sodium 1455 mg, Fiber 2 g, Sugar 2 g, Calories 522 kcal
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
CREAMY TURKEY AND RICE SOUP RECIPE
Creamy Turkey and Rice Soup is the perfect way to use your leftover turkey after Thanksgiving.Filled with carrots and celery, this soup is ready in under an hou...
Provided by Ashley Elizabeth
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- In a large dutch oven, saute vegetables in butter/schmaltz over medium-low heat until soft. About 15 minutes.
- Sprinkle in flour and stir into the vegetables and cook for a couple of minutes.
- Pour in 2 cups of the stock to loosen the vegetables and flour up, removing any lumps.
- Pour in the remaining stock, and stir to combine.
- Add Turkey meat and one cup of rice into the soup and stir.
- Simmer over low heat for 20 minutes with the lid on.
- After 20 minutes, check the seasonings, I like to add a little sprinkle of poultry seasoning, salt, and pepper here.
- Pour in a can of evaporated milk, stir, and serve!
NELSON BROTHER'S CREAMY CHICKEN AND WILD RICE SOUP
Steps:
- In a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil. Add cheese sauce, milk, and wild rice. Return to a boil. Combine butter and flour in a saucepan and cook until mixture bubbles. Remove from heat and cool. Add the roux to the soup to thicken to desired consistency. Stir in chicken. Simmer until incorporated.
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- Cook wild rice + 1/4 teaspoon and 1/8 teaspoon salt in a large pot of boiling water according to the cooking instructions on the package (usually, wild rice cooks about 45 minutes, so plan accordingly).
- When wild rice is almost cooked, heat olive oil in a large skillet on medium heat. Add chopped onion and minced garlic, and cook on medium heat, stirring, until onion is translucent, about 1 minute.
- Add chopped chicken, sprinkle generously with salt, oregano, thyme, parsley, and cook on medium heat for about 5 minutes, stirring occasionally, until the chicken is cooked through.
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- Heat 1 tablespoon of butter in a skillet. Add sliced mushrooms and a 1/4 teaspoon salt. Let it cook undisturbed for about 5 minutes on high heat. Mushroom would release a lot of water.
- Then lower the heat and cook until the mushroom looks brown and crispy. Take out of the skillet and keep aside.
- To the same pan, add the rest of the butter. When butter melts add chopped onions and minced garlic.
- Saute minced garlic for about a minute. The onions should be softened and the raw garlic smell should be gone.
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- Remove seasoning mix packet from rice package; sprinkle chicken with 1-1/2 teaspoons seasoning mix.
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- Dice the onion and add it to an oven safe deep skillet (3 qt. capacity) along with the butter. Sauté over medium heat until the onions are soft and translucent.
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