Creamy Chicken Rice Pot Piecasserole Food

CREAMY CHICKEN AND RICE

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.

CHICKEN POTPIE CASSEROLE

Steps:

• Preheat oven to 400°. In a large saucepan, heat butter over medium heat. Add mushrooms, carrots and onion; cook and stir until tender., Stir in flour until blended; gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, pimientos and salt; heat through. Transfer to a greased 11x7-in. baking dish., For topping, in a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place over chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown.

CREAMY CHICKEN AND RICE

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!

CREAMY CHICKEN AND RICE RECIPE (A ONE-POT MEAL)

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.

ONE-POT CHICKEN AND RICE CASSEROLE

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.

CHICKEN POT PIE RICE CASSEROLE

Steps:

• Preheat oven to 350F.
• Mix everything together in a large bowl, EXCEPT for butter crackers.
• Once mixed well, pour mixture into a 2 quart casserole dish or a 9x13 dish.
• Crush butter crackers and sprinkle over top of casserole.
• Bake for 30 minutes.

CHICKEN POT PIE CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Grill or bake chicken (season as desired)
• 3. Cut into chunks and place them in the bottom of a 9x13 pan.
• 4. Add soup, 1/2 can of milk, vegetables, salt, and pepper. Mix well. (If desired, you can mix these in a separate bowl and pour it into the pan, but this method makes fewer dishes to wash later.)
• 5. Combine Bisquick and milk as directed on the package. Add a little more milk as needed until you get a soft, sticky dough.
• 6. Drop biscuit mixture by teaspoonfuls on top of filling mixture.
• 7. To keep biscuits from browning too quickly, spray tops with non-stick cooking spray
• 8. Cover pan with foil. Bake in a 350-degree oven for a total of 30-35 minutes.
• 9. Uncover for the last 10 minutes so that biscuits can brown.

CREAMY PARMESAN ONE POT CHICKEN AND RICE

Steps:

• Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften.
• Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
• Cook and stir for 5 minutes until chicken is golden on all sides.
• Add the garlic and cook for one more minute, stirring constantly.
• Add the chicken broth and rice to the pan and stir.
• Bring to a boil, then reduce the heat to medium low.
• Cover with a lid and simmer for 17-20 minutes, until rice is completely tender.
• Stir in the heavy cream and parmesan. Serve immediately topped with parsley if desired.

CREAMY CHICKEN & RICE POT PIE/CASSEROLE

Steps:

• In a 5 qt pot:
• 1) Cook chopped onions and celery in the butter for 10 minutes on medium heat.
• 2) Preheat oven to 350 degrees.
• 3) Add both cans of soup, chicken stock,sage, and thyme to pot and mix thoroughly, turn heat down to med-low.
• 4) Add Chicken, Rice, and Veggies mix thoroughly and heat to a simmer.
• 5) Using a 9x13 pan (we use glass) (lightly spray if using metal) pour heated filling into pan.
• 6)Bake covered for 30-40 minutes or until bubbling.
• 7) Remove from oven and let stand for 5 minutes until serving.
• **Optional Cheese or Pot Pie Topping**.
• At step 6 , uncover sprinkle with cheese and return to oven until cheese melts. Continue with step 7 and Enjoy!
• For Pot Pie Crust.
• After step 4, while filling is warming to a simmer mix the Bisquick, Milk, Sage and Thyme. After pouring the hot filling into your pan spread the top with your Bisquick mixture. Bake at 350 for 35-40 minutes uncovered or until Bisquick crust has risen and lightly browned. Remove from oven and let sit for 5 min before serving.
• ***Cooks Note***.
• Play with the recipe and make it your own. If you and yours like garlic (like we do!) add some to the filling mix and the Bisquick crust mix to your liking. We have also added onion powder, red pepper flakes if you like some heat, mixed the cheese in and still used the Bisquick crust. Really your imagination is your limitation. :o) If you don't have time for baking you could serve this right out of your 5 qt pan once heated through and the frozen veggies hot. We have done this too on those busy, got to get there nights.
• Wishing you and yours a hearty enjoyable meal!
• *** All ovens cook differently, the times given are a good rule of thumb but make sure you check periodically while baking to see what time frame works in your oven).

25 CHICKEN CASSEROLES YOUR FAMILY WILL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken casserole in 30 minutes or less!

CREAMY CHICKEN POT PIE WILD RICE

Steps:

• 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-high heat. Add minced garlic, finely grated carrots, and cook, stirring, for about 1 minute, until carrots start to soften.
• Add chopped chicken, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook on medium heat for about 5 minutes, stirring occasionally, until the chicken is cooked through.
• Add 1 cup green peas (I used the frozen ones). You can add them either frozen or thawed. Stir them in and mix with chicken-carrot mixture.
• When the wild rice is done, add cooked wild rice to the skillet with the chicken and mix everything.
• Add 1 cup half and half, 1/3 cup chicken broth to the skillet with the chicken and rice and bring to boil. Add 1/2 cup shredded Parmesan cheese. Stir, until the cheese has melted, on medium-low heat. Taste and add more salt if needed, about 1/8 teaspoon or 1/4 teaspoon more.

EASY CHICKEN POT PIE CASSEROLE

Steps:

• Preheat the oven to 375 F.

EASY CHICKEN POT PIE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Combine broth, butter, pepper, garlic salt, red pepper, Italian season and chicken in baking dish.
• Bake 25 minutes.
• Once chicken is cooked remove from baking dish and place in freezer for quick cooling and save liquids. (can be done the night before!).
• Put the liquid in a bowl and add gravy, soup, and flour. Mix until smooth.
• Peel and chop potatoes. Rinse and put in a saucepan.
• Add liquid mixture and water to potatoes and boil 15 minutes or until potatoes soften but don't lose their crispness.
• Preheat oven to 400°F.
• Peel and chop onion.
• Chop cooled chicken into small pieces. (use your best judgement -- you know if you like big chunks or not :) ).
• Pour liquids, potatoes, mixed veggies, onion, and chicken into large baking dish.
• Bake 35 minutes.
• Bake biscuits according to package directions -- (I know it says not to say that, but canned ones are the easiest and you don't need any other ingredients, and they all have different directions. I don't recommend baking the biscuits on top of the casserole because they come out half mushy -- and nobody likes mushy biscuits. Usually they're 400 degrees and if its 450 you can still bake both at the same time by just taking 8 or 10 minutes off the casserole bake time -- but watch closely!).
• Remove from oven. Allow to cool 5 minutes. Enjoy!