Easy One Pan Creamy Chicken And Mushroom Rice Bake Food

ONE POT MUSHROOM RICE

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in mushrooms, Worcestershire and thyme and cook, stirring occasionally, until mushrooms are tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in brown rice and vegetable broth. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 40-45 minutes. Stir in butter until melted, about 1 minute. Serve immediately, garnished with chives, if desired.

BAKED CREAMY MUSHROOM CHICKEN

Steps:

• In a large bowl, combine the cream cheese, sour cream, garlic powder, salt, onino powder, black pepper, paprika, and mozzarella cheese and stir to combine. Mix in the mushrooms and sliced onion and continue to stir until everything is evenly coated.
• Lay the chicken breast flat in a baking dish. Cover with mushroom mixture.
• Bake at 375˚F for 35-45 minutes or until the chicken is cooked through (165˚F internal temperature.)
• Remove from the oven, garnish with fresh parsley. Serve warm. Enjoy!

EASY ONE PAN CREAMY CHICKEN AND MUSHROOM RICE BAKE

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• Heat a large oven-safe skillet over medium-high heat on the stove top and add 1 tablespoon of olive oil.
• Season the chicken thighs on both sides and place them skin side down in the hot skillet to brown.
• Let the chicken brown for about 4-5 minutes before turning them to brown on the other side. Don't worry about cooking the chicken through at this stage - the idea is just to get a nice caramelization on the outside (they'll finish cooking in the oven).
• Remove the chicken to a plate when the thighs have been browned on both sides.
• Add another 1 tablespoon of olive oil to the pan along with the onions, garlic, mushrooms, thyme and oregano. Saute over medium-high heat until the onions and mushrooms soften and get a bit of colour on them (about 5 minutes).
• Add the rice and Parmesan and stir it into the mushroom mixture.
• Add the chicken stock and cream and stir well to combine.
• Nestle the browned chicken thighs into the liquid-y rice mixture, making sure the browned skin is facing up and isn't in the liquid.
• Place the skillet in the oven and bake for about 20-25 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 Celsius) and the rice is cooked.
• Remove the skillet from the oven and serve hot.

MUSHROOM & RICE ONE-POT

Steps:

• Heat oven to 190C/fan 170C/gas 5. Tip the rice into a sieve, rinse under cold running water, then leave to drain. Heat the oil in a flameproof casserole, add the onion, then fry until softened, about 5 mins. Stir in the rosemary and mushrooms, then fry briefly. Add the rice, stir to coat in the oil, then add the peppers, tomatoes, stock and some freshly ground pepper. Bring to the boil, give it a stir, cover tightly with a lid, then bake for 20-25 mins until the rice is tender. Scatter over the parsley and serve.

BAKED CHICKEN THIGHS WITH MUSHROOM BROWN RICE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine mushrooms, celery, onion, rice, and garlic in an ungreased 10-inch baking dish. Sprinkle thyme, poultry seasoning, salt, and pepper on top.
• Add enough water to reserved mushroom liquid to measure 3/4 cup and pour over rice mixture in the baking dish. Place chicken on top, skin-side up. Brush with olive oil and season with salt and pepper to taste. Cover baking dish tightly with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until skin is browned to your preference, 30 to 45 minutes more.

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.

EASY CHICKEN-MUSHROOM AND RICE CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a large bowl stir all ingredients together (except the shredded cheese or cornflake crumbs) mix well to combine, then season with salt and black pepper and a pinch of cayenne pepper (if using).
• Transfer to the prepared baking dish.
• Sprinkle with about 1/3 cup Parmesan cheese then cornflake crumbs.
• Bake for about 25-30 minutes or until hot and bubbly (if topping with shredded cheese, add on the last 5 minutes of baking).

CHICKEN MUSHROOM & RICE BAKE

Steps:

• Preheat oven to 350 degrees F.
• Spread the rice in a baking dish & place cubed chicken on top and set aside.
• In a skillet, saute onion, bell peppers, garlic, and mushrooms in olive oil until golden brown.
• In a bowl, combine ketchup, chicken broth, Worcestershire sauce, and pepper.
• Pour this mixture over the sauteed vegetables in the skillet & bring to a boil, then pour mixture over the chicken.
• Place chicken dish in the oven and bake 1 hour covered. Remove cover and bake until the liquid evaporates (approx another 15-30 minutes).