Nicks Famous Fluffy Rice And Chicken Casserole Food

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees. In a buttered casserole dish. Combine chicken, cooked rice and green beans. In a saucepan melt butter over medium high heat. Stir in onions and cook for 1 minute. Stir in flour and cook for 1 minute. Whisk in chicken stock and bring to a simmer. Whisk in cream or milk and return to a simmer. When sauce has thickened pour over mixture in casserole dish. Sprinkle with parmesan and almonds and bake for 30 minutes.

NICK'S FAMOUS FLUFFY RICE AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350.
• Mix soup and milk, reserving one cup; pour remainder into UNgreased 13x9 cake or casserole pan.
• Add rice, mushrooms and minced onion to the soup-milk, mixing well.
• Lay chicken pieces over rice-soup-milk mixture, pour reserved milk over the top of the chicken.
• Cover with foil, sealing edges TIGHTLY.
• Bake for one hour; uncover and bake until golden & bubbly (about 15-20 more minutes).

CLASSIC CHICKEN AND WILD RICE HOTDISH

Steps:

• Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.)
• Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes.
• Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.
• Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.
• Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside.
• Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes.
• Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately.

CHICKEN AND RICE CASSEROLE

Steps:

• Melt butter in a Dutch oven with oil over high heat; swirl pan to blend. Add chopped mushrooms. Cook and stir over high heat about 2 minutes. Add onion and chicken breast pieces. Reduce heat to medium-high and cook until chicken is just cooked through, stirring in garlic the last minute or so.
• Add undiluted mushroom soup and the cheese spread (or if using Velveeta, dice it). Stir until cheese is melted. Remove pan from heat. Stir in the cooked rice, thawed broccoli, water chestnuts, sour cream and pepper. Spoon mixture into a 2-quart baking dish sprayed with a nonstick product.
• Bake at 400 degrees, uncovered, for 15 to 20 minutes. Remove from oven. Top with Cheddar cheese and breadcrumbs (a bit of grated Parmesan mixed in with the crumbs is optional). Return to oven until cheese melts.

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
• Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
• Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

EASY CHICKEN RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
• Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.

NANCY DREW MRS. FAYNE'S FAMOUS RICE

Steps:

• Melt 2 T butter in large sauce pan, add rice and fry until brown and fragrant.
• Add 1 cup broth, boil the lower heat.
• Cover and cook 15 minutes.
• Add rest of broth and cook until liquid is absorbed.
• In separate pan, melt remaining 3 T butter and fry onions and pepper until golden.
• Combine veggies into rice and serve hot.

EASY FLUFFY RICE AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Mix soup and milk together, reserve 1/2 cup of the mixture.
• Mix together, remaining soup, the rice,mushrooms (with their liquid) and 1/2 the onion soup mix.
• Pour mixture into ungreased 11x7" baking dish.
• Place chicken breasts on top.
• Pour reserved soup mixture over chicken and sprinkle with the rest of the dry onion soup mix.
• Cover with aluminum foil and bake for 1 hour, uncover, and bake for additional 15 minutes.

FLUFFY RICE AND CHICKEN

Steps:

• 1. Heat oven to 350 degrees. Mix mushroom soup and milk; reserve 1/2/cup of the mixture. Mix remaining soup mixture, the rice, mushrooms with liquid, and half the onion soup mix.
• 2. Pour into ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches. Place chicken breasts on top. Pour reserved soup mixture over chicken breasts; sprinkle with remaining onion soup mix. Cover with aluminum foil; bake 1 hour. Uncover; bake 15 minutes longer.

FLUFFY RICE AND CHICKEN

Steps:

• Heat oven to 350 degrees.
• Mix mushroom soup and milk; reserve 1/2 cup of mixture.
• Mix remaining soup mixture, the rice, mushrooms (with liquid) and half the onion soup mix.
• Pour into ungreased baking dish, 11 1/2 X 7 1/2 X 1 1/2 inches.
• Place chicken breasts on top.
• Pour reserved soup mixture over chicken breasts; sprinkle with remaining onion soup mix.
• Cover with aluminum foil; bake 1 hour.
• Uncover; bake 15 minutes longer.

QUICK AND EASY CHICKEN AND RICE CASSEROLE

Steps:

• Set oven to 350 degrees F.
• Grease a medium-size casserole dish.
• Mix the first 6 ingredients in a bowl.
• Add the uncooked rice to the soup mixture; mix until combined.
• Transfer the soup/rice mixture to the casserole then spread out in the dish.
• Place the chicken on top of the mixture.
• Sprinkle with the dry onion soup.
• Cover with foil and bake for 1 hour 30 minutes or until rice is cooked and the chicken is done.
• Allow to stand for 10 mins before serving.
• Delicious!