CREAMY RICE CASSEROLE
A simple and flavorful rice side dish from the Border Cookbook, posted for ZWT 3, Mexico. Prep time does not include time needed to cook rice.
Provided by pattikay in L.A.
Categories Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- preheat oven to 350. grease a baking dish.
- warm the butter in a skillet over medium heat.
- add the onion and saute till soft. stir in the corn and chile and cook for about 5 minutes.
- transfer the corn and chile mixture to a large bowl.
- stir in the rice and remaining ingredients.
- spoon the mixture into the baking dish and bake, covered for 25 minutes.
- uncover and bake for 5 minutes more.
- serve warm.
CREAMY RICE CASSEROLE
Make and share this Creamy Rice Casserole recipe from Food.com.
Provided by Boo Chef in West Te
Categories Rice
Time 45m
Yield 1 caserole, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Place oven rack in middle position Heat oven to 400 degrees. Melt 2 tablespoons of butter. Process melted butter and bread in food processor until coarse crumbs form, about 6 pulses.
- Melt remaining butter in large Dutch oven over medium heat. Add onion & salt -cook until the onion is very soft and lightly browned, about 9 minutes. Stir in the garlic & cook until fragrant, about 15 seconds. Stir in the flour to coat the vegetables. Slowly whisk in the broth, milk, and water. Bring to a simmer, whisking often.
- Stir in the rice, pepper, & cayenne - bring to a boil. Cover & reduce heat to low. Cook, stirring every 5 minutes, until the rice is tender, 20 to 25 minutes.
- Off the heat, stir in the cheddar. Pour the rice mixture into a 9 by 13-inch baking dish and sprinkle with the breadcrumbs. Bake until the topping is browned and the casserole is bubbling, 20 to 25 minutes. Cool for 10 minutes. Serve with the lemon wedges and Tabasco.
Nutrition Facts : Calories 584, Fat 23.6, SaturatedFat 14.2, Cholesterol 64.9, Sodium 643.2, Carbohydrate 72.4, Fiber 1.5, Sugar 8, Protein 19.8
EASY CREAMY CHICKEN AND RICE CASSEROLE
Quick to put together and super delicious. My family loves this easy chicken recipe and everyone I have made it for asks for it!
Provided by Tiffany J Brooks
Categories Main Dish Recipes Casserole Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a deep 9x13-inch (or larger) baking dish with cooking spray.
- Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl.
- Spread rice on the bottom of the prepared baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, being careful it doesn't overflow. Sprinkle Cheddar cheese over top to cover.
- Bake in the preheated oven until chicken is cooked through and cheese is nicely browned, 60 to 75 minutes, depending on size of chicken cubes. Remove from the oven and cool for about 10 minutes before serving.
Nutrition Facts : Calories 567.7 calories, Carbohydrate 36.4 g, Cholesterol 115.3 mg, Fat 32.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 16.3 g, Sodium 1533.3 mg, Sugar 1.9 g
CREAMY RICE CASSEROLE
Provided by Elaine Louie
Categories dinner, lunch
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven broiler. In a small saucepan, bring 2 cups water to a boil and add butter and salt. When the butter is melted, add rice and return to a boil. Reduce heat to very low, cover rice with a tight-fitting lid, and cook 25 to 30 minutes. Spread rice on a baking sheet to cool. (To cool quickly, put the rice on the baking sheet in the freezer for 10 to 15 minutes, stirring every five minutes.)
- Place poblano on a broiling pan about 2 inches from the broiler. Using a pair of tongs, turn poblano every 3 to 5 minutes, until blistered all over, about 15 minutes. (Alternatively, the poblano may be roasted directly over a gas flame, turning every minute until blistered all over, 3 to 5 minutes.) Transfer to a paper bag and allow to cool. Reduce oven to 350 degrees.
- When the poblano is cool enough to handle, gently scrape away blistered outer skin and discard the top. Slice open lengthwise and gently scrape away and discard seeds. Slice lengthwise in quarter-inch strips, and cut cross-wise into quarter-inch dice. In a small bowl, combine the sour cream, 1/8 cup chopped onion, and chopped cilantro. Season with salt to taste.
- In a skillet over medium heat, heat vegetable oil until shimmering. Add 1/4 cup chopped onion and garlic. Sauté until translucent, 1 to 2 minutes. Add diced poblano and sauté 1 minute, then remove from heat and transfer to a casserole or clay pot. Add the rice, corn, and peas. Toss lightly. Add sour cream mixture and grated cheese. Mix lightly but thoroughly. Cover the casserole or clay pot with a lid or foil; if using a Pyrex casserole, reduce oven temperature to 325 degrees. Bake until thoroughly heated, about 30 minutes. Serve with a green salad, if desired.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 9 grams, Carbohydrate 52 grams, Fat 22 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 419 milligrams, Sugar 4 grams, TransFat 0 grams
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 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
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
EASY CHICKEN RICE CASSEROLE
Chicken pieces and rice baked slowly in milk and cream of chicken soup. A simple, creamy casserole. You can also use a whole (2 to 3 pound) chicken, cut into pieces. The choice is yours so choose and choose well! Then enjoy!
Provided by VET2B01
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
- Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.
Nutrition Facts : Calories 516.8 calories, Carbohydrate 67 g, Cholesterol 81.8 mg, Fat 10.7 g, Fiber 0.6 g, Protein 34.3 g, SaturatedFat 3.6 g, Sodium 910.7 mg, Sugar 5.3 g
CREAMY BEEF & RICE CASSEROLE
This is an easy, quick and inexpensive one-skillet meal that you can easily change up to suit your family's taste, or to use up items in your freezer/pantry.
Provided by Faux Chef Lael
Categories White Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a deep skillet (with a lid), saute the onions and carrots in the olive oil about 5 minutes.
- Add the ground beef to the skillet and cook mixture until beef is browned. Drain any excess fat/liquid off the pan.
- Sprinkle brown gravy dry mix, onion soup mix, soy sauce, Worcestershire, garlic salt and pepper over the beef mixture and stir well.
- Add 4 cups of hot water and rice to the mixture, stir well. Turn heat down to medium low, cover with a lid and simmer for 15 minutes, stirring occasionally. (Depending on the kind of rice you use and your altitude, you may need to cook it a little longer and adjust the water accordingly. Rice should be firm but not crunchy.).
- When liquid is nearly gone and rice is done, stir in cream of mushroom soup. Heat 5 more minutes with the lid on.
- TIPS: For an Oriental flair, try adding thinly sliced celery and water chestnuts when you saute the onions and carrots. Or for a more home-style flavor, stir in a can of corn or green beans when you stir in the soup at the end.
CREAMY HAMBURGER & RICE CASSEROLE
Make and share this Creamy Hamburger & Rice Casserole recipe from Food.com.
Provided by NELady
Categories One Dish Meal
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Cook hamburger and onion together until meat is no longer pink; drain grease.
- Stir the rest of the ingredients into the meat mixture.
- Pour mixture into lasagna casserole dish and bake for 1 1/2 hours or until rice is done.
CREAMY CHICKEN RICE CASSEROLE
We love rice, so I serve it at almost every meal. This is a stand-by in our home.-Donna Tyler, Riverdale, Arkansas
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Place the chicken, water, salt, garlic and thyme in a large kettle or Dutch oven. Cover and cook until chicken is tender, about 1-1/4 hours. , Remove chicken from broth; cool. Remove meat from bones; discard bones and cut meat into chunks. Set aside. Skim fat from broth. Place 3-1/2 cups broth in a bowl (save remaining broth for another use); add chicken and remaining ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 55 minutes or until rice is tender.
Nutrition Facts :
CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE
Gravy, chicken soup and sour cream make this rich and hearty dish one you'll want to curl up with. Be prepared to make it often, as it fills 'em up fast and tastes fantastic! -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 9 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 305 calories, Fat 12g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
CREAMY MUSHROOM-RICE CASSEROLE
This is like a savory rice pudding, I prefer fresh sautéed mushrooms but canned will do fine, the rice will need to be cooked and completely cold before using, I sometimes like to add in steamed broccoli florets, if desired you may sprinkle some grated cheddar or mozzarella cheese on after baking and return to oven for a few minutes --- this may be doubled but you will need a very large casserole dish, a double recipe will not fit into a 13x9 dish --- prep time does not include cooking the rice.
Provided by Kittencalrecipezazz
Categories Rice
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350°F.
- Butter a 3-quart casserole dish.
- In a large bowl combine the cooked rice, mushrooms and bell pepper; set aside.
- In a saucepan heat butter over medium heat; add in onion and sauté for about 3 minutes or until softened.
- Add in garlic, cayenne and thyme; cook stirring for 2 minutes.
- Add in flour and stir for about 2 minutes.
- Slowly add in cream and chicken broth; bring to a boil stirring constantly until thickened and bubbly.
- Add in mushroom soup and 1/3 cup Parmesan cheese; mix until completely combined.
- Season with black pepper and salt.
- Pour over the rice and toss to coat.
- Transfer the mixture to prepared casserole dish.
- Sprinkle top with about 1/2 cup grated Parmesan cheese.
- Bake uncovered for about 30 minutes or until bubbly and hot.
Nutrition Facts : Calories 656.1, Fat 37.1, SaturatedFat 21.1, Cholesterol 92.6, Sodium 895, Carbohydrate 63.2, Fiber 2.3, Sugar 4.2, Protein 19.4
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