Microwave Chicken Rice And Corn Food

EASY MICROWAVE CHICKEN DIVAN

Steps:

• Place broccoli florets in a microwave-safe dish and microwave on high until partially cooked, about 2 minutes.
• Stir condensed soup, sour cream, lemon juice, soy sauce, and garlic powder together in a large microwave-safe bowl; add chicken and broccoli.
• Stir Parmesan cheese, bread crumbs, and butter together in a small bowl. Sprinkle bread crumb mixture over the top of the chicken mixture. Cover bowl with waxed paper.
• Microwave casserole on high until hot, 10 to 14 minutes.

LOGA'S MICROWAVE CHICKEN

Steps:

• In a large, round microwave safe casserole dish combine the ketchup, curry powder and cayenne powder and mix together. Add chicken pieces and turn to coat. Arrange chicken legs in a fan, with the thin part of the legs in the center of the dish. Cover and cook in the microwave on high for 12 to 15 minutes or until chicken is cooked through and juices run clear.

BASMATI RICE, MICROWAVE METHOD FOR COOKING

Steps:

• Put basmati and cold water in a 3-quart microwave-safe dish and cook on high, uncovered, 15 minutes, or until steam holes appear in rice. Cover dish and cook on high 5 more minutes. Let rice stand, covered, 5 minutes and fluff with a fork. You'll note that using the microwave shaves only five minutes off the traditional stove-top method, but faster is not the issue here. Better is.

MICROWAVE CHICKEN RICE AND CORN

Steps:

• 1. In a skillet brown the chicken tenders in a 2 tablespoons margarine until nicely brown on both sides. When chicken is cool pull apart into bite size chunks and set aside.
• 2. In a 4 quart microwave safe casserole add yellow rice, seasoning packet from Rice a Roni box, drained corn, 4 tbsp margarine, dried onions, parsley and garlic. Set aside.
• 3. In same skillet melt 1 or 2 tablespoons margarine and Rice a Roni dry rice; cook over medium heat until vermicelli is golden brown, scraping up the bits from the bottom of the skillet. Add this to the casserole dish.
• 4. Add chicken broth, water, and chicken to the rice mixture and stir well. Microwave uncovered for 5 minutes and stir.
• 5. Microwave another 5 minutes on high and stir. Continue to cook on high, stirring every couple of minutes until liquid is absorbed.
• 6. Test rice for doneness and if needed add 1/2 cup water and cook 2 more minutes. Remove from microwave, cover and let stand a few minutes before serving. Big and little kids love this!

SOLO MICROWAVE CHICKEN AND RICE

Steps:

• Put butter into a Microwave Popcorn Popper or a glass casserole dish, and microwave on high for one minute.
• Add the uncooked rice, and stir until all the grains are coated in the butter.
• Add everything else, and microwave on high for 10 minutes.
• Let sit for an additional 5 minutes or until all the liquid is absorbed.
• Add salt and pepper to taste.

CHICKEN, CORN & RICE

Steps:

• Heat olive oil, water, poultry seasoning and chicken broth cube in a skillet over medium heat.
• Add cooked chicken and cooked rice.
• Add corn and mixed vegetables.
• Heat over medium heat until heated through and water absorbed - about 5 minutes.

WILD RICE MICRO CHICKEN

Steps:

• In a medium saucepan add salt to water and bring to a boil. Add uncooked rice and parboil for 10 minutes (to parboil is to partially cook by boiling briefly in water). Meanwhile, prepare wild rice according to package directions (do NOT drain); set aside.
• In a lightly greased 9x13 inch baking dish combine the cream of mushroom soup and dry onion soup mix. Slowly stir in the parboiled rice and cooked wild rice (with liquids). Add the mushrooms and chicken pieces, mix all together and spread evenly in baking dish. If desired, cover and store in refrigerator at this point.
• To Cook In Microwave: Cook on high for 15 minutes, stirring every 5 minutes. Cook unti chicken is no longer pink and rice is cooked through.
• To Cook In Conventional Oven: Preheat oven to 375 degrees F (190 degrees C). Bake dish in preheated oven for 30 to 45 minutes, until chicken and rice are cooked through.

CHICKEN, RICE & CORN

Steps:

• Clean and cut the chicken breast into small cubes.
• Combine all ingredients into a glass dish large enough to house everything including the cubed chicken breast. (Make sure the chicken is completely submersed in the marinade. Marinate for a minimum of 1/2 hour, more for a fuller flavor).
• Heat a medium sauce pan, skillet or wok over medium to high heat.
• Place entire contents of bowl into pan and heat until chicken is cooked through.
• Serve over a bed of rice and corn. And trust me, use all that marinade, it's the best part.

MICROWAVE CHICKEN TERIYAKI

Steps:

• Stir together soy sauce, ketchup, garlic powder, and sugar in a bowl. Toss chicken in sauce to coat, and place onto a microwave safe plate.
• Cover with plastic wrap and cook in the microwave on High for 5 to 8 minutes, until chicken is opaque in the center and no longer pink.

MICROWAVE RICE CASSEROLE

Steps:

• In a 9x11 inch microwave safe dish, mix together the rice, French onion soup, mushroom soup and butter.
• Cook in microwave oven on high power for 10 minutes or until boiling. Decrease power to medium, stir and cook for 20 minutes. Serve when all liquid is absorbed.

MICROWAVE CHICKEN RICE CASSEROLE

Steps:

• In a 2-qt. microwave-safe dish, combine the onion, celery and margarine. Cover and microwave on high for 2-3 minutes or until margarine is melted. Stir in milk.
• Cover and cook on high for 4-6 minutes or until milk is steaming (do not boil). Stir in rice.
• Cover and let stand for 2 minutes.
• Add the chicken, soup, croutons, chilies and 1/2 cup cheese.
• Cover and microwave on high for 5-7 minutes or until heated through, stirring once.
• Sprinkle with remaining cheese. Cover and let stand for 5 minutes.

ONE-PAN NO PEEK CHICKEN & RICE

Steps:

• Preheat oven to 350 degrees. Combine rice mix, cream of celery soup, cream of mushroom soup, garlic powder, and water in a 9x13-inch baking dish. Mix well.
• Place chicken evenly on top of rice mixture. Sprinkle with onion soup mix. Cover tightly with aluminum foil and bake 1 hour 30 minutes. Remove from oven and let rest 5 minutes.
• Note: DON'T open the oven to peek at the chicken and for sure DON'T remove the foil!

MICROWAVE FRIED RICE

Steps:

• put all ingredients into a microwave safe container. Stir and Cover.
• Microwave on high for twenty minutes.
• Leave for about 5 minutes.
• Stir, and serve.

STOVETOP CHICKEN AND RICE

Steps:

• Cook mushrooms over medium heat with olive oil until tender, about 6 minutes. Remove from pan and set aside.
• Cook onions (use same pan as mushrooms) until softened, about 5 minutes. Season the chicken with poultry seasoning, thyme, and salt and pepper. Add chicken and garlic, cook 2-3 minutes or until chicken is lightly browned on the outside.
• Add wine and cook 3-5 minutes or until wine is reduced to half.
• Stir in the mushrooms, broth, rice, and bay leaf. Cover and simmer 18-20 or until rice is tender.
• Remove from heat and discard bay leaf. Stir in peas, butter and cream. Cover and let rest 5 minutes.
• Top with Parmesan cheese if using.