Grandma Landerss Chicken N Rice Food

GRANDMA'S CHICKEN AND RICE CASSEROLE

Grandma's Chicken and Rice Casserole image

Grandma's Chicken and Rice Casserole is one of those dishes the entire family will eat. This casserole is a perfect way to take leftover chicken, rice - and even hard-boiled eggs - and turn them into a whole new dish.

Provided by Barbara

Time 50m

Number Of Ingredients 10

Ingredients

1 teaspoon butter
1 medium onion (diced)
1 cup celery (diced)
1 cup cooked chicken (diced)
1 10.5 oz. can cream of mushroom soup
1 cup rice (cooked)
3/4 cup mayonnaise
1 teaspoon lemon juice
3 hard-boiled eggs (diced)
3/4 cup cornflakes (crushed)

Steps:

In a skillet over medium heat, cook onion and celery in the butter until tender; do not brown.
Once the onion and celery are cooked, mix all ingredients together except cornflakes. Be sure to use cooked chicken and cooked rice!
Pour into a 2-quart baking dish that has been sprayed with non-stick cooking spray.
Sprinkle crushed cornflakes over top.
Bake at 375 degrees F for 30 minutes.

Nutrition Facts : Carbohydrate 35 g, Protein 14 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 120 mg, Sodium 656 mg, Fiber 1 g, Sugar 3 g, Calories 316 kcal, ServingSize 1 serving

GRANDMA'S CHICKEN AND RICE SOUP

Grandma's Chicken and Rice Soup image

Grandma used to make this all the time when we were kids. The egg added nutrition and looked pretty in the pot. The recipe calls for 2 chicken bouillon, but I don't use it.

Provided by WI Cheesehead

Categories Stocks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 quarts chicken stock
1/2 cup onion, diced
3 carrots, peeled and slivered
1 parsnip, peeled and sliced
1/2 cup celery, diced
salt
1/2 cup uncooked white rice
4 cups cooked chicken, chopped
1 egg, beaten

Steps:

Add stock, onions, carrots, parsnip, celery, salt, chicken, and uncooked rice to a large soup pot; cook covered for 20 minutes on simmer.
At the end, add beaten egg slowly to soup in a constant stream, while whisking soup slowly. This will produce a swirled egg pattern in the soup.

Nutrition Facts : Calories 359.2, Fat 11, SaturatedFat 3, Cholesterol 110.6, Sodium 568.6, Carbohydrate 28.4, Fiber 1.6, Sugar 7.2, Protein 34

GRANDMA'S FAVORITE CHICKEN AND RICE

Grandma's Favorite Chicken and Rice image

My grandma lives in OKC and is a southern cook, through and through. This is a SIMPLE recipe that is so delicious and comforting. -If you like, you could add fresh veggies like broccoli or green beans just before baking.

Provided by hollyfrolly

Categories One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup rice, white, uncooked
4 -6 chicken breasts, skin removed
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of celery soup
1/2 cup milk
1/4 cup onion, diced
1 teaspoon paprika
salt and pepper, to taste

Steps:

Place chicken in a covered baking dish that has been sprayed with Pam.
In a bowl, mix other ingredients well and spoon over chicken.
Sprinkle with paprika and cover pan with lid.
Bake at 350 degrees for one hour and 15 minutes.
Remove cover and serve.
Enjoy!

Nutrition Facts : Calories 378, Fat 15.1, SaturatedFat 4.3, Cholesterol 70.2, Sodium 767.5, Carbohydrate 34.4, Fiber 1, Sugar 1.7, Protein 24.5

GRANDMA'S CHICKEN RICE CASSEROLE

Grandma's Chicken Rice Casserole image

I can remember my grandmother making this since I was little. It is great and uses ingredients that we almost always have on hand.

Provided by iewe7726

Categories One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 cup rice (cooked in 2 cups salted water, according to directions)
1/4 cup dried chopped onion
1 (10 3/4 ounce) can cream of celery soup
1 (8 ounce) jar Cheez Whiz
1 (12 ounce) package frozen broccoli, cooked
2 cups canned chicken

Steps:

Mix all ingredients and place in 9 x 13 pan.
Cook at 350 degrees for 30 minutes.
This is a great use for leftover rice.
Optional: Sprinkle a little Mrs. Dash on the top for added flavor.
Try different veggies, or add things like mushrooms, etc. for a different twist.

GRANDMA'S KITCHEN CHICKEN AND RICE CASSEROLE

Grandma's Kitchen Chicken and Rice Casserole image

Make and share this Grandma's Kitchen Chicken and Rice Casserole recipe from Food.com.

Provided by Baking Bunny

Categories Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 3/4 ounce) can cream of chicken soup
1 1/3 cups water
1 cup long grain rice
1 teaspoon dried dill, divided
1/4 teaspoon black pepper
1 (3 lb) package chicken pieces
2 tablespoons butter
1/2 cup crushed multi-grain cracker
1 teaspoon paprika

Steps:

Preheat oven to 375 degree. Combine undiluted soup, water, rice, 3/4 tsp dill, and black pepper in a 13x9 dish, mix well.
Remove skin from chicken pieces, discard skin.
Arrange chicken pieces on top of rice mixture. Cover tightly with aluminum foil, bake for 45 minutes.
Melt butter in small saucepan over low heat, remove from heat. Add crushed crackers, paprika, and remaining dill to butter. Stir until blended.
Sprinkle cracker mixture on top of chicken pieces, bake (uncovered) until chicken is tender and rice cooked (approx. 5-10 mins longer). Season to taste with salt and pepper.

Nutrition Facts : Calories 736, Fat 41.7, SaturatedFat 14, Cholesterol 176.6, Sodium 736.1, Carbohydrate 43, Fiber 0.9, Sugar 0.5, Protein 43.8

GRANDMA'S CHICKEN AND RICE CASSEROLE

Grandma's Chicken and Rice Casserole image

This chicken and rice casserole is one of my favorite recipes from my grandmother. It makes great leftover meals, too, perfect for someone with a busy lifestyle.

Provided by Josh Butler

Categories Chicken and Rice Casserole

Time 1h20m

Yield 6

Number Of Ingredients 11

Ingredients

1 teaspoon butter
2 cups diced cooked chicken
1 (10.5 ounce) can condensed cream of chicken soup
1 cup cooked rice
1 cup diced celery
¾ cup creamy salad dressing (such as Miracle Whip®)
4 large hard-cooked eggs, chopped
1 tablespoon lemon juice
1 teaspoon minced onion
½ cup cornflake crumbs
½ cup slivered almonds

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish with butter.
Stir chicken, soup, rice, celery, salad dressing, eggs, lemon juice, and onion together in a large bowl. Pour into the prepared baking dish. Sprinkle with cornflake crumbs.
Bake in the preheated oven for 45 minutes. Sprinkle with almonds and bake until bubbly, about 15 minutes longer.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 20 g, Cholesterol 192.1 mg, Fat 23.2 g, Fiber 1.3 g, Protein 21.1 g, SaturatedFat 4.6 g, Sodium 685.3 mg, Sugar 5.7 g

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Grandma Landerss Chicken N Rice Food

GRANDMA'S CHICKEN AND RICE CASSEROLE

Grandma's Chicken and Rice Casserole is one of those dishes the entire family will eat. This casserole is a perfect way to take leftover chicken, rice - and even hard-boiled eggs - and turn them into a whole new dish.

GRANDMA'S CHICKEN AND RICE SOUP

Grandma used to make this all the time when we were kids. The egg added nutrition and looked pretty in the pot. The recipe calls for 2 chicken bouillon, but I don't use it.

GRANDMA'S FAVORITE CHICKEN AND RICE

My grandma lives in OKC and is a southern cook, through and through. This is a SIMPLE recipe that is so delicious and comforting. -If you like, you could add fresh veggies like broccoli or green beans just before baking.

GRANDMA'S CHICKEN RICE CASSEROLE

I can remember my grandmother making this since I was little. It is great and uses ingredients that we almost always have on hand.

GRANDMA'S KITCHEN CHICKEN AND RICE CASSEROLE

Make and share this Grandma's Kitchen Chicken and Rice Casserole recipe from Food.com.

GRANDMA'S CHICKEN AND RICE CASSEROLE

This chicken and rice casserole is one of my favorite recipes from my grandmother. It makes great leftover meals, too, perfect for someone with a busy lifestyle.

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