Pioneer Woman Chicken And Rice Casserole Food

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.

PIONEER WOMAN CHICKEN AND RICE CASSEROLE

Steps:

• In a large bowl, season the chicken legs with the salt, pepper, paprika and parsley.
• Heat the oil over high heat in a casserole and place the chicken legs, skin side down, in the hot oil.
• Fry for 5-6 minutes or until the thighs are golden and turn them. Fry for another 5-6 minutes to brown the other side and remove from the container.
• In the case of chicken pieces, brown it well on all sides so that it is crunchy, set the chicken aside.
• In the casserole where we previously cooked the chicken, add garlic and onion to the pan and cook until the onion pieces are transparent.
• Add the chicken broth and season with salt and pepper. Mix well until it starts to boil.
• Add the chicken legs back to the casserole, skin side down, over the rice. Put a lid on and wait for it to boil.
• Cook for 35-40 minutes or until the rice is fully cooked. Stir from time to time to prevent the rice from sticking.
• Remove from heat when fully cooked.
• Serve hot with the addition of chopped parsley and Parmesan to taste.

BEST BROCCOLI RICE CASSEROLE

Steps:

• Preheat the oven to 350 F degrees.
• In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3 to 4 minutes. Sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for 1 minute.
• Next, add the milk, stirring constantly; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika. Add the processed cheese, stirring until completely melted. Next, add 1 1/2 cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos.
• In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes.

SUPERB RECIPE TO MAKE PIONEER WOMAN CHICKEN RICE CASSEROLE

Steps:

• Working with a large bowl, marinate the chicken legs in a seasoning mash of salt, parsley, hot pepper, and paprika.
• Over high heat, bring the oil to a slight boil.
• Place the chicken legs into the casserole dish you are using to heat.
• Fry the chicken thighs for 7-8 minutes until they turn golden brown.
• Turn the chicken legs on both sides for even browning.
• When they turn to a golden-brown glaze, remove them from the fryer and place them in a container.
• If you opt to use chicken pieces, ensure you brown it completely to make it crunchy.
• Place brown pieces aside.
• The casserole used to cook the chicken will be added onions and garlic and cooked until the onions turn mid brown.
• Season the chicken broth with salt and pepper.
• Stir the broth mixture well until it simmers.
• Now, to the casserole add the chicken legs, skin side down, and mix with the rice.
• Place a pot lid on the dish and bring it to a medium boil.
• Cook the dish for 40 minutes to ensure the rice is well cooked.
• Stir intermittently to prevent the rice from sticking to the pot.
• Reduce the stove/oven heat and let it sit for 2 minutes.
• Remove the dish from the heat once fully cooked.
• The pioneer woman chicken rice casserole should be served hot with a dash of parsley and cheese to taste.

EASY TEX-MEX CHICKEN AND RICE

Steps:

• In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
• Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
• Sprinkle over the cilantro and serve.

PIONEER WOMAN FRESH CORN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
• Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
• Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
• Taste for seasonings, adding more salt or cayenne pepper if needed.
• Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.