MAMA'S CHICKEN AND RICE
This recipe was a prerequisite to marrying my husband. I had to be able to make this exactly like my mother in law, or my John could not marry me. It is absolutely delicious and probably takes a year off my life every time I eat it, lol. For real though you have to try this, you will love it! You make the rice separately and can use any kind you like.
Provided by bethintraining
Categories Chicken Breast
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees and prep your 13x9 casserole dish with foil and spray.
- Rinse the dried beef slices under cold water and ring dry. Line the bottom of your dish with your slices.
- Season chicken with salt and pepper and arrange in the dish on top of the beef slices. Place remaining slices on top of the chicken.
- In a seperate bowl mix together cream of mushroom soup with the cream cheese. If this looks a little too thick for your taste add a dash of milk. Only a little at a time though, you don't want it runny. If you have trouble getting the cream cheese to break up all the way put it in the microwave for 30 second intervals until everything creams together smoothly.
- Pour this mixture over the chicken, making sure its even. It is actually very important that it is even --
- Cover with foil and bake for two hours. It seems long but if you get impatient you can tell the difference. 2 Hours makes this perfectly creamy and the chicken moist.
- Serve this over hot white rice and enjoy!
Nutrition Facts : Calories 601.1, Fat 28.2, SaturatedFat 13.2, Cholesterol 182.8, Sodium 3005.2, Carbohydrate 35.8, Fiber 0.4, Sugar 4.4, Protein 49.5
MAMA'S ASIAN CHICKEN AND RICE
A great orange chicken dish!
Provided by scarlett
Categories World Cuisine Recipes Asian
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
- Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
- While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
- Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 38 g, Cholesterol 69.2 mg, Fat 8.4 g, Fiber 0.6 g, Protein 28.3 g, SaturatedFat 1.7 g, Sodium 424.2 mg, Sugar 10.7 g
BIG MAMA'S CHICKEN AND YELLOW RICE
My recipe that I have used for many years. Very good and creamy. You could even use reduced fat soup and margarine if wanted. Some people have melted cheese over the top. We don't care for it that way though.
Provided by Amanda
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Cook rice according to package directions, using broth instead of water. Add olive oil prior to adding rice.
- When rice is done dump in chicken breast
- Add soup, butter, and frozen peas
- Place in 350 degree oven for 20 minutes.
Nutrition Facts : Calories 243.6, Fat 13.8, SaturatedFat 5.5, Cholesterol 56.4, Sodium 637.1, Carbohydrate 10.8, Fiber 0.5, Sugar 3.5, Protein 18.5
MOM'S CHICKEN AND RICE CASSEROLE
Make and share this Mom's Chicken and Rice Casserole recipe from Food.com.
Provided by Gohogsgirl
Categories One Dish Meal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken and next 6 ingredients in a pot and simmer for 30-40 minutes.
- Remove chicken and strain broth and reserve.
- Chop or shred chicken.
- Melt butter, in a small skillet and saute mushrooms till done (about 3-5 minutes).
- Cook Rice according to package directions - using reserved broth as liquid - add more water if necessary.
- Combine chicken, rice, mushrooms, sour cream, and soup and put in a 4 quart casserole dish.
- Garnish with parmesan cheese, if desired. Bake 350 1 hour.
Nutrition Facts : Calories 633.6, Fat 21.8, SaturatedFat 11.3, Cholesterol 168.9, Sodium 1092.3, Carbohydrate 15, Fiber 1.2, Sugar 4.5, Protein 57.2
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