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 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
MOM'S CHICKEN AND RICE
Steps:
- In a bowl mix together rice, celery soup, and milk. Pour into 13 x 9 baking dish.
- Add chicken to dish and top with the dry soup mix. Cover with foil.
- Bake at 350°F for about 1 hour 15 minutes. Remove foil and bake additional 15 minutes or until chicken is done.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MOM'S HEARTY CHICKEN AND RICE SOUP
Categories Soup/Stew Chicken Garlic Poultry Rice Kid-Friendly Back to School Dinner Lunch Spring Healthy Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Combine first 9 ingredients in large pot. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 35 minutes. Using slotted spoon, transfer chicken and carrots to platter; cool slightly. Pull chicken meat off bones in bite-size pieces; set aside. Discard bones. Thinly slice carrots and reserve. Strain broth; discard solids in strainer. Pour 1 1/2 cups broth into heavy medium saucepan. Bring to boil. Add rice and bring to boil. Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 minutes.
- Return remaining broth, chicken pieces and sliced carrots to same large pot. Bring to simmer. Stir in cooked rice. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with parsley and serve.
MOM'S EASY CHICKEN DIVAN
Mom shared this recipe with me after many years of making it for company. I always thought there was more to it that made it such a special occasion dish, but come to find out, it's easy and no-fuss! This is an excellent meal when served with a fruit salad, French bread, and/or a tossed green salad.
Provided by iammykidzmom
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7-inch baking dish.
- Spread rice evenly in prepared baking dish. Arrange broccoli over rice and layer chicken on top. Mix cream of chicken soup, mayonnaise, lemon juice, and curry powder in a bowl; pour over chicken. Sprinkle with Cheddar cheese. Mix bread crumbs and melted butter in a small bowl; sprinkle over cheese.
- Bake in preheated oven until sauce is bubbly and cheese is melted, 25 to 30 minutes.
Nutrition Facts : Calories 569 calories, Carbohydrate 29.8 g, Cholesterol 60.3 mg, Fat 42.8 g, Fiber 3.2 g, Protein 18 g, SaturatedFat 9.9 g, Sodium 999.7 mg, Sugar 2.5 g
CHICKEN AND RICE
Vivian Howard was raised on this humble comfort dish, known as a "bog" in her neck of the woods. Boiling the chicken till it falls off the bone yields a flavorful broth for the rice to soak up, resulting in a rich, silky porridge that's plump with chicken. Think of it as Southern risotto!
Provided by Vivian Howard
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Remove gizzards and liver from chicken and discard; keep the neck (optional). Place chicken-and neck, if using-into a large Dutch oven or pot, breast side up. Add enough cool water to just barely cover the chicken. Over high heat, bring to a boil. While heating, season with ½ teaspoon freshly ground black pepper, and add bay leaves and onion if using. When boiling, reduce to a simmer, cover, and cook, about 1 hour.
- After an hour, chicken should be fully cooked and falling off the bone. Turn off heat, remove lid, and let rest in the broth, 30 minutes.
- Remove chicken from the pot and set aside to cool. Meanwhile, season the broth with remaining black pepper and salt. Bring back to a boil and stir in rice; lower heat and simmer uncovered, 1 minute. Stir and cook another 8-20 minutes, depending on the cooking directions of the type of rice you're using.
- Meanwhile, pull the chicken into sizable chunks, discarding the bones, skin, and fat; pour any juices that run off back into the chicken meat. When the rice is cooked, add chicken back to the pot. Stir, cover, and simmer, 10 more minutes.
- After 10 minutes, the rice will have absorbed most of the broth, yielding a soupy consistency. (At this point, add more broth if desired.) Season with more black pepper and salt to taste. Stir in the lemon juice. Sprinkle with more black pepper and serve immediately.
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