Interchangeable Chicken Rice Casserole Food

INTERCHANGEABLE CHICKEN & RICE CASSEROLE

Steps:

• Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
• Top with the chicken. Season the chicken as desired. Cover.
• Bake at 375°F for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
• Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining parmesan cheese.
• Trim It Down: Use Campbell's 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
• Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
• Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
• Let stand 10 minutes prior to serving.

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.

THE BEST CHICKEN RICE CASSEROLE

Steps:

• Melt butter in a large dutch oven over medium heat and cook onions, celery and carrots until soft but not brown. Add garlic, seasoned salt, pepper and chile powders and cook until very fragrant. Add flour and mix well. Cook until starting to color.
• Whisk milk and stock into vegetable flour mixture. Turn heat to medium high and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice to sauce and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally. Will take about 20 minutes.
• Preheat oven to 400 degrees. Add raw chicken to the rice and sauce mixture. Cut green beans into 1 inch lengths and stir into the mixture as well. Cook approximately 4 minutes or until the chicken is no longer pink on the outside. Stir in cheese.
• Pour mixture into a 9 x 13 inch casserole, or two 8x8 inch casseroles.
• Combine bread crumbs, cheese and garlic powder and sprinkle evenly over top of the casserole. Place in hot oven and cook for 20 to 25 minutes or until topping is browned and casserole is bubbling.
• You really should cool for 10 minutes before cutting. You could garnish with parsley and lemon wedges. Or not :).

MAMAW'S CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
• Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
• Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

GRANDMA'S CHICKEN RICE CASSEROLE

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.