Mamas Chicken And Rice Food

MAMA'S CHICKEN AND RICE

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!

MAMA'S ASIAN CHICKEN AND RICE

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.

BIG MAMA'S CHICKEN AND YELLOW RICE

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.

MOM'S CHICKEN AND RICE CASSEROLE

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.