Creamy Chicken Spinach Mushroom Rice Casserole Food

CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE

Steps:

• Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.

CREAMY CHICKEN, RICE AND SPINACH CASSEROLE

Steps:

• Heat oven to 400ºF.
• Combine all ingredients except corn flake crumbs and margarine; spoon into 13x9-inch baking dish sprayed with cooking spray.
• Mix remaining ingredients; sprinkle over chicken mixture. Cover.
• Bake 45 min. or until heated through, uncovering for the last 5 min.

CREAMY SPINACH MUSHROOM CHICKEN

Steps:

• Place the chicken breasts on a cutting board in front of you. With a sharp knife, carefully slice the chicken breasts in half horizontally to create two thin cutlets.
• Drizzle the olive oil over the chicken then season with salt and pepper on both sides.
• Heat a large skillet or deep frying pan over medium-high heat.
• Add the chicken and allow to sear for 2-3 minutes per side until golden brown. Remove and set aside.
• In the same pan, melt the butter then cook the garlic and oregano for 30 seconds.
• Add the mushrooms and cook until golden brown. Add the spinach and allow to cook for a few minutes until wilted.
• Pour in the cream then bring to a simmer. Allow to gently cook for 5 minutes until the mushrooms are cooked and the sauce has reduced slightly.
• Season the sauce with lemon juice, salt and pepper and stir in the Parmesan cheese.
• Place the chicken back in the pan and cook for another 5 minutes then serve.

CREAMY CHICKEN, SPINACH AND RICE

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.

SPINACH RICE CASSEROLE WITH CHICKEN

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, whisk the eggs until blended.
• Add the milk, onions, butter, parsley, thyme, salt, and Worcestershire sauce and mix well.
• Stir in the spinach, chicken, 2 cups cheese and the rice.
• Turn the mixture into a lightly sprayed or oiled 3-quart casserole or baking dish.
• Bake, uncovered, until bubbly, about 45 minutes.
• Sprinkle the remaining 1 cup cheese over the top and bake, uncovered, until the cheese melts, about 5 minutes longer.

CREAMY CHICKEN, MUSHROOM AND WILD RICE CASSEROLE

Steps:

• Heat oven to 375 degrees. Oil a 9 x 13 casserole dish.
• Cook the rice according to package directions.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion and cook under tender 6-8 minutes.
• Add the mushrooms and cook until tender 6 to 8 minutes. Stir in garlic and thyme and cook for 1 minute. Transfer to a large bowl and toss with the spinach.
• Wipe out skillet and heat remaining 2 tablespoons oil over medium heat. Sprinkle flour over the oil and cook, stirring for 1 minute.
• Gradually whisk in the milk. Simmer whisking often until thickened about 5 to 6 minutes.
• Remove from heat and add cheese, red pepper, salt and pepper; stir until the cheese melts and sauce is smooth.
• Shred chicken, discarding skin and bones. Add the chicken and rice to the cheese mixture and toss to coat.
• Fold in the spinach mushroom mixture.
• Transfer to the prepared casserole dish. Cover with foil and bake until bubbling around the edges 45 to 50 minutes. Let stand for 5 minutes before serving.

SAVORY SPINACH RICE

Steps:

• Combine all ingredients in a 1 1/2 quart casserole dish. Bake at 350 degrees for 25 minutes or until cheese melts. Stir before serving.

SPINACH AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 325 degrees.
• Wash fresh spinach, drain well and chop coarsely, or drain frozen spinach very well after thawing.
• Melt butter in saucepan, saute onion and mushrooms for 5 minutes.
• Blend in flour, salt, pepper and nutmeg.
• Add cream gradually, stirring steadily to boiling point; cook over low heat 5 minutes.
• Arrange successive layers of spinach and sauce in a buttered 1 1/2 qt casserole ending with sauce.
• Sprinkle with cheese.
• Place in a shallow pan of hot water.
• Bake for 45 minutes.