DUMP-AND-BAKE ITALIAN CHICKEN AND RICE
This Dump and Bake Italian Chicken and Rice is an easy and healthy dinner recipe that comes together in about 10 minutes! Just stir together the raw ingredients and pop it in the oven!
Provided by Blair Lonergan
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
- Stir marinara sauce, tomatoes (in their juice), and uncooked rice together in the prepared dish (or in a separate bowl).
- In a small bowl, combine diced, uncooked chicken with Italian seasoning and salt.
- Add seasoned chicken to the rice mixture and stir to completely combine. Transfer to prepared baking dish.
- Cover tightly with foil or with a lid.
- Bake for 35 minutes, remove the cover, and give the dish a good stir. At this point the chicken should be cooked through and the rice should be just about tender (but still slightly al dente). If the rice is too hard, cover the dish and return to the oven for 5-10 more minutes, or until it's ready.
- Once the rice is just about tender, sprinkle mozzarella and Parmesan cheeses over top. Return dish to the oven, uncovered, for about 5 more minutes, or just until cheese is melted and rice is completely done.
- Garnish with parsley before serving.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 308 kcal, Carbohydrate 29 g, Protein 31 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 878 mg, Fiber 1 g, Sugar 3 g
CHICKEN AND RICE CASSEROLE
This old-fashioned Chicken and Rice Casserole comes together in just 10 minutes!
Provided by Blair Lonergan
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- In a large bowl, stir together chicken, rice, mayonnaise, condensed soup, chicken broth, onion, celery and almonds. Transfer to the prepared baking dish.
- In a separate bowl, stir together Ritz cracker crumbs and melted butter. Sprinkle over top of the casserole.
- Bake, uncovered, for 25-30 minutes (or until hot, bubbly, and golden brown on top).
Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 366.6 kcal, Carbohydrate 31.6 g, Protein 16.5 g, Fat 19.7 g, SaturatedFat 5.7 g, Cholesterol 54.6 mg, Sodium 657.3 mg, Fiber 2 g, Sugar 2.1 g, UnsaturatedFat 9.7 g
MOM'S CHICKEN & RICE
Old-fashioned chicken and rice, lightened up for the perfect Sunday dinner.
Provided by Star @ the skinny-ish dish
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Cut the chicken breast into small, uniform bite-size pieces.
- In a large bowl, add chicken breast, soup mix, cream of chicken soup, water, and rice. Mix well until combined.
- In a lightly sprayed casserole dish, add the chicken and rice mixture. Cover tightly with tin foil.
- Place into the oven for 1 hour.
- After removing from the oven, fluff the rice with a fork. Serve and enjoy!
MOM'S CHICKEN AND RICE CASSEROLE
This is something I ate as a kid, many a Friday evening. Mom would serve it for Shabbat dinner along with some challah from the bakery.
Provided by Bonnie bonbon
Categories One Dish Meal
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle a layer of uncooked rice at the bottom of a baking dish.
- Wash and cut up whole chicken (or use whatever pieces you like -- a pack of thighs would be suitable.
- Slice onion and celery stalks and toss these with some baby carrots over the rice.
- Season the veggies with salt and pepper.
- Place the chicken over the veggies and season with salt, pepper, garlic powder, and paprika.
- Add water, cover tightly and bake about an hour at about 375.
Nutrition Facts : Calories 1218.7, Fat 71.1, SaturatedFat 20.3, Cholesterol 325.1, Sodium 329.4, Carbohydrate 56.9, Fiber 2, Sugar 2.3, Protein 81.3
MOMS CHICKEN AND RICE CASSEROLE
I dont know where my mom got this recipe from but this is how she made this when I was growing up.
Provided by Cathy LaFay
Categories Casseroles
Number Of Ingredients 10
Steps:
- 1. Cook rice according to package. Add broccoli to your rice right before the rice is done.
- 2. Except for the parmesan cheese, mix all the other ingredients together and put into a 9x13 baking dish.
- 3. Sprinkle the parmesan cheese over the top and bake at 350 degrees for about 1 hour.
MOM'S CHICKEN AND RICE SUPREME
This is one of my favorite dishes that my mom made. My kids love it too. The rice is wonderful and the chicken stays moist because of the slow cooking.
Provided by American in Paris
Categories One Dish Meal
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients except chicken and spread in a greased, (I use non-stick spray.)13x9 inch pan.
- Place chicken on top (skin side up).
- Season the chicken pieces with salt and pepper.
- Cover tightly with foil.
- Bake at 300 degrees for 2 hours.
- Remove foil. You can place under broiler for a few minutes to brown chicken pieces if you like (my mother did not, but I like my chicken browned so I added this step).
Nutrition Facts : Calories 573, Fat 34.5, SaturatedFat 13.4, Cholesterol 96.7, Sodium 1701.8, Carbohydrate 45.3, Fiber 1.1, Sugar 2.6, Protein 19.8
MAMAW'S CHICKEN AND RICE CASSEROLE
I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)
Provided by katiefbenham
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g
BUSY MOM CHICKEN & RICE CASSEROLE
I think this one came from the first cookbook my mom ever bought me, I've made it ever since I was about ten years old. Easy, cheap, and good tasting. You can substitute onion soup for the celery soup, and use onion salt instead of soup mix if you want and it'll taste just fine (discovered that when I was out of them).
Provided by Felix4067
Categories One Dish Meal
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325F.
- Grease a 9x13-inch baking dish.
- Sprinkle rice over bottom of dish, spreading evenly.
- Pour soups and milk into a saucepan, and heat over medium heat until heated through (do not boil), stirring occasionally.
- Pour soup mixture over rice, and stir until rice is completely coated.
- Lay pieces of chicken over rice, skin sides up.
- Sprinkle dry soup mix over chicken pieces, cover tightly with aluminum foil, and bake for 2 hours and 15 minutes, or until juices run clear from chicken when pierced with a fork.
Nutrition Facts : Calories 378, Fat 17.9, SaturatedFat 5.1, Cholesterol 65.9, Sodium 779.4, Carbohydrate 34, Fiber 0.9, Sugar 1.4, Protein 18.9
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