Crispy Chicken Rice Casserole Food

CRUNCHY CHICKEN AND RICE CASSEROLE

Steps:

• Boil or slow cook chicken ahead of time and chop or pull apart into bite-sized pieces.
• Mix all ingredients except chicken in 8x8-inch baking dish.
• Add chicken to dish and stir.
• Crumble crackers on top of chicken.
• Lightly spray top of casserole with cooking spray.
• Bake uncovered at 350°F for 30-40 minutes.

CRISPY CHICKEN & RICE CASSEROLE

Steps:

• Cook rice according to package directions.
• Stir together cooked rice and next 10 ingredients in a bowl.
• Spoon into a lightly greased 13- x 9-inch baking dish.
• Sprinkle evenly with cereal.
• Bake at 350?
• for 30 minutes (I bake it longer) or until golden and bubbly.
• Garnish, if desired.
• Note: Freeze casserole up to 1 month, if desired.
• Thaw casserole in refrigerator overnight.
• Bake, covered with aluminum foil, at 350?
• for 45 minutes.
• Remove foil, and bake 15 minutes more or until thoroughly heated.

CHICKEN CASSEROLE WITH RICE KRISPIES

Steps:

• Filling: Mix all ingredients together.
• Topping: Melt butter and pour over almonds and rice krispies. Spread topping over casserole and bake approximately 30 minutes (more if necessary) at 375 degrees.

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
• Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
• Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

CHICKEN & RICE CASSEROLE

Steps:

• Rinse and dry chicken.
• Preheat oven to 350F.
• In a large mixing bowl, combine all ingredients EXCEPT chicken and mix with large whisk.
• Pour into 9x11 baking dish.
• Place chicken on top pressing down into rice mixture.
• Season the top.
• Cover tightly with foil.
• Bake 1 hour.
• Serves 4.

CHICKEN AND RICE CASSEROLE

Steps:

• Grease 9 x 13 inch casserole dish.
• Sprinkle dry rice on bottom of dish.
• Saute celery and mushrooms in margarine.
• In a large bowl combine cans of soup, sauted celery and mushrooms and water chestnuts.
• Add half of the Lipton onion soup mix and stir well.
• Pour mixture over dry rice.
• Place chicken breasts, skin side up, over soup mixture.
• Pour water over all this.
• Sprinkle other half of dry onion soup mix over chicken.
• Cover and bake at 350* for 1 1/2 hours.

EASY CHICKEN RICE CASSEROLE

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.

VEGGIE CHICKEN RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

ONE-POT CRISPY CHICKEN AND RICE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
• Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
• Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
• Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

CHICKEN & RICE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Lightly grease a 2-quart casserole.
• Combine all ingredients and stir well.
• Bake 45 to 50 minutes or until knife inserted in center comes out clean.

EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
• Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

CHICKEN WITH CRISPY RICE

Steps:

• Place chicken and 12 cups water in a large pot. Cut green tops from scallions; add to pot. Cut a small nub off ginger; set aside. Cut remaining ginger into quarters (do not peel) and halve shallots; toss ginger, shallots, and peppercorns into pot. Set aside a handful of basil and submerge the rest in pot; bring to a boil. As liquid heats, skim off any foam, but try not to remove too much fat (you'll use it later). As soon as liquid is boiling, reduce heat and gently simmer until chicken is cooked through, about 15 minutes for legs and 20 minutes for breasts (an instant-read thermometer inserted into the center of a piece should register 155°F; temperature will continue to rise off heat). Transfer to a plate; let cool.
• Meanwhile, strain stock into a large bowl (you'll have about 10 cups). Use a large spoon or ladle to skim off any fat from surface into a small bowl; set aside. Measure out 2 1/2 cups stock. Reserve remaining stock for another use.
• Rinse rice in a sieve, stirring with your fingers until liquid runs mostly clear. Shake off excess water and transfer to a medium nonstick skillet. Add reserved 2 1/2 cups stock and bring to a boil over medium-high, about 4 minutes. Reduce heat, cover skillet, and simmer until rice is tender and liquid is mostly absorbed, 8-10 minutes.
• Drizzle reserved chicken fat around edge of pan (do not stir). Increase heat to medium-high and cook rice, uncovered, until underside is golden and crisp, 10-12 minutes. If pan seems dry, drizzle vegetable oil around edge of rice as needed. The goal is an evenly browned bottom with tender rice on top.
• While rice is crisping, cut scallion whites into thin rounds and finely grate remaining piece of ginger.
• Pull chicken meat off bones and shred; discard skin and bones. Divide rice and chicken among bowls; add some avocado, scallions, grated ginger, and reserved basil to each. Serve with lime wedges, hot sauce, soy sauce, sesame oil, and vinegar as desired.

CHEESY CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
• In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.

EASY CREAMY CHICKEN AND RICE CASSEROLE

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.

CRISPY CHICKEN BROCCOLI RICE CASSEROLE

Steps:

• Cook vegetables- chop into small bite size pieces and then set aside.
• Clean and rinse chicken breasts; chop into small pieces and cook in a heated frying pan with the EVOO, salt and pepper, garlic and onion.
• In a blender, combine 1/2 of the bag of shredded cheese, mushroom soup once blended combine in a large mixing bowl with the veggies and the chicken once it is nearly cooked (if its not all the way done that's okay because you will be cooking it in the oven for 30 minutes and you don't want the chickent to be too tough)
• Add cooked rice last to your 9x11 pan- again if the rice is a bit under done it will be okay because you have to bake this once it is mixed together for about 30 minutes at 350 degrees- you don't want it to get mushy.
• In another small bowl combine hot melted butter and croutons until the croutons are basically reduced to buttery bread crumbs- I had to use a hard spoon to mash them down in order to get them to the right consistency. Add the remaining cheese to the buttery crushed croutons.
• Once you put the complete mixture in the 9x11 pan sprinkle the crouton cheese mix on top of the casserole and bake at 350 for about 30 minutes.
• Top should be golden brown and crispy.