RICE AND CHICKEN BAKE
Mushrooms, celery and water chestnuts add texture and crunch in this comforting casserole. Chicken and rice are perfect partners that always satisfy.-Linda Durnil, Decatur, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 10 ingredients. Transfer to a greased 2-1/2-qt. baking dish. Combine the cracker crumbs and butter; sprinkle over the top. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts : Calories 392 calories, Fat 31g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 939mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.
PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY
Sometimes the best things come in one pot! This baked chicken and rice dish saves you the cleanup without skimping on flavor. After you quickly pan fry your seasoned chicken, remove it and cook garlic and onions in the leftover juices. Add rice and broth, cook everything, and top with the chicken before baking for another 35 minutes (optional: broil the chicken separately to get a crispier skin.) You'll be left with a mountain of food so delicious, you'll meal prep this super easy recipe at least once a week forever.
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400˚F (200˚C).
- In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
- On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
- Cook an additional 5-6 minutes to brown the other side and remove from the pot.
- Add the garlic and onions to the pot, and cook until the onions are transparent.
- Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
- Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
- Bake for 35-40 minutes, or until the rice is fully cooked.
- NOTE: For a crispy skin, remove chicken thighs and broil.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 0 grams, Protein 36 grams, Sugar 3 grams
EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE
This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!
Provided by J. Saunders
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
- Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!
Nutrition Facts : Calories 314.1 calories, Carbohydrate 38.8 g, Cholesterol 59.6 mg, Fat 5 g, Fiber 0.9 g, Protein 26.2 g, SaturatedFat 1.4 g, Sodium 958.8 mg, Sugar 0.8 g
ONE DISH CHICKEN AND RICE BAKE
Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
- Bake at 375 degrees F 45 minutes or until done.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g
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
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
ONE DISH CHICKEN AND RICE BAKE
This recipe goes together in 5 minutes and bakes in 45. Best of all it is mixed and baked in the same casserole! Enjoy this recipe from American Century Cookbook.
Provided by Bev I Am
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Mix soup, water, rice, and 1/4 tsp each of paprika and pepper in ungreased shallow 2-quart casserole.
- Lay chicken on top and sprinkle with remaining paprika and pepper.
- Cover and bake until bubbly and chicken shows no signs of pink in the center--about 45 minutes.
CHICKEN AND RICE CASSEROLE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
QUICK AND EASY CHICKEN AND RICE CASSEROLE
This takes no time to prepare, I have tryed this using different flavor soups, I find that cream of chicken and celery are the best, or use 2 cans cream of chicken, I also like to add the garlic powder and also a pinch of cayenne pepper to the soup mixture :)
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 736, Fat 32.9, SaturatedFat 9.3, Cholesterol 166.8, Sodium 2240, Carbohydrate 49.9, Fiber 1.7, Sugar 2.7, Protein 54.7
CREAMY CHICKEN AND RICE BAKE
Topped with yummy melted cheese, this easy one-pot chicken dish is a great recipe that is sure to please everyone.
Yield 4
Number Of Ingredients 8
Steps:
- Mix cream of mushroom soup,water,rice,onion powder and black pepper in shallow 2 qt (2 L) baking dish. Stir in vegetables (if frozen,thawed under running water).
- Top with chicken breasts. Sprinkle chicken with additional pepper,if desired. Cover.
- Bake at 375°F (190°C) until chicken is cooked through and rice is tender - about 45 minutes. Sprinkle cheese over chicken. Remove chicken and stir rice before serving.
Nutrition Facts :
OVEN BAKED CHICKEN AND RICE
Recipe VIDEO above. Made entirely in the oven (no stove!), the rice in this recipe is outrageously delicious! It's buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken - it adds a great flavour base!
Provided by Nagi@RecipeTinEats
Categories Dinner
Time 1h20m
Number Of Ingredients 15
Steps:
- Preheat oven to 180°C/350°F.
- Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
- Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
- Remove baking dish from the oven. Add rice then mix.
- Place chicken on rice. Then pour chicken broth and water around the chicken.
- Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
- Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!
Nutrition Facts : ServingSize 318 g, Calories 574 kcal, Carbohydrate 47 g, Protein 28 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 153 mg, Sodium 766 mg, Fiber 1 g, Sugar 1 g
BROWN RICE & CHICKEN BAKE
How do you make a chicken-and-rice bake exciting? We did it by using brown rice and chicken thighs for a change. Then we added bacon and melty cheese.
Provided by My Food and Family
Categories Chicken Casseroles
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
- Add chicken to reserved drippings; cook 3 min. on each side or until evenly browned. Remove from skillet; set aside. Add carrots and rice to skillet; cook and stir 3 min., adding garlic for the last minute. Stir in broth and dressing; bring to boil. Spoon into 2-qt. casserole sprayed with cooking spray; top with chicken. Cover.
- Bake 1 hour or until chicken is done (165ºF) and rice is tender. Remove from oven; top with cheese, bacon and onions. Cover; let stand 5 min. or until cheese is melted.
Nutrition Facts : Calories 440, Fat 25 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 110 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
CHICKEN AND RICE CASSEROLE BAKE
Make and share this Chicken and Rice Casserole Bake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Poultry
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease a 2-quart baking dish (or a larger dish if desired).
- In a saucepan, over medium heat, melt 1/4 cup butter.
- Whisk in flour; stir for 1 minute.
- Add in the minced garlic; stir for 1 minute.
- Whisk in the evaporated milk or half and half cream (if using), and the broth; keep whisking until smooth and thick (about 2-3 minutes).
- Add in the 1/4 cup Parmesan cheese, season with salt and pepper.
- Add in the cooked rice, chicken, mushrooms, green pepper and pimiento; mix to combine.
- Transfer the mixture to a prepared baking dish.
- Sprinkle with more grated Parmesan cheese if desired.
- Bake, uncovered for 30-35 minutes, or until bubbly, and heated through.
Nutrition Facts : Calories 426.5, Fat 19, SaturatedFat 10.1, Cholesterol 88.1, Sodium 612.9, Carbohydrate 36.6, Fiber 1.9, Sugar 0.7, Protein 26.8
CHICKEN AND RICE BAKE
This easy Chicken and Rice Bake has just 7 ingredients and is so easy to customize! Get a healthy dinner on the table with minimal effort and maximum flavor.
Provided by Ashley Fehr
Categories Main Course
Time 53m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Add the uncooked rice and frozen peas to a 9x13" baking dish or roasting pan (3 quart capacity) with 2 teaspoons of the seasoning and the salt. Stir to combine.
- Arrange chicken thighs over the rice, skin side up (trying to leave as much of the skin out of the liquid as possible).
- In a small bowl, combine the remaining 2 teaspoons of seasoning with mayo and brush the mixture over the chicken thighs. Pour the boiling chicken stock into the pan around the chicken.
- Optional: cover the dish to keep in the moisture if desired, but it is not necessary. If you do cover the dish, remove the covering for the last 10-15 minutes to allow the chicken to brown.
- Bake for 45 minutes at 400 degrees F, or until rice is tender and chicken reaches 165 degrees F or more in the deepest part.
- Broil for 2-3 minutes to crisp up the chicken skin, but watch carefully so that it doesn't burn. Serve.
Nutrition Facts : Calories 465 kcal, Carbohydrate 36 g, Protein 24 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 115 mg, Sodium 376 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHICKEN AND RICE BAKE
This is a recipe I had marked to try from my TOH Homemakers School Magazine. I love recipes that use French's French Fried Onions, so if you don't wouldn't recommend this to try. I like that is a one pan meal and looks so tasty.
Provided by diner524
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- In a 13 X 9 inches baking dish, combine soup, water, rice, mushrooms, 2/3 cup french fried onions and 2 teaspoons worcestershire sauce. Arrange chicken on top of rice mixture. Brush chicken with remaining worcestershire sauce; sprinkle with paprika and thyme. Bake at 375 degrees, uncovered, for 1 hour or until chicken is no longer pink in center. Top with remaining onions and bake additional 3 minutes or until onions are golden.
Nutrition Facts : Calories 262.4, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 107.6, Carbohydrate 29.9, Fiber 0.8, Sugar 1.2, Protein 18.4
FLAVORFUL CHICKEN AND RICE BAKE
A flavorful chicken and rice recipe made with juicy chicken thighs and the most flavorful rice medley you've ever had! And, yes, it includes tons of veggies!
Provided by Lee Funke
Categories Dinner
Time 50m
Number Of Ingredients 17
Steps:
- First, preheat the oven to 375ºF. Then, prep chicken thighs by patting them dry with a piece of paper towel. Generously sprinkle them with chicken seasoning and set aside.
- Heat 1.5 tablespoons olive oil in a large Dutch oven over medium/high heat. When olive oil is fragrant. Sear chicken thighs on both sides for 2 minutes to get them golden brown. Remove from heat.
- Add 2 tablespoons of butter and 1 tablespoon of olive oil to the pan and use a wooden utensil to remove the brown bits from the bottom. Then, add onion, garlic, mushrooms, carrots and a pinch of salt and saute for 2-3 minutes.
- Add in white rice, chicken broth, frozen peas, Worchestershire sauce, and spices, and mix to combine. Turn the heat to high. Once the liquid begins to bubble, immediately remove it from the heat.
- Place the seared chicken thighs on top of the rice and place the top on the Dutch oven.
- Bake at 375ºF for 35 minutes. Remove from the oven. At this point, the liquid should be completely absorbed. If it's not, continue baking for 5-10 minutes until it absorbs. Check the internal temperature of the chicken thighs. It should read at least 165ºF.
- Option to broil the dish on high for around 1-2 minutes to really get the chicken golden brown.
- Top with fresh parsley and then serve immediately.
Nutrition Facts : ServingSize 1/6, Calories 536 calories, Sugar 3, Fat 24, Carbohydrate 34, Fiber 4, Protein 43
BAKED CHICKEN AND RICE
My family loves this recipe I got from my Mom when I got married. It's one of my favorites. I usually double or triple the rice part of this recipe my kids love it and there's not enough of it if I don't. Hope you love it as much as we do!
Provided by DeeMiddleton
Categories Chicken Breast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken breast, skinned and rinsed and patted dry into 13x9 pan.
- Brush tops and bottoms of chicken well with vegetable oil and place chicken meaty side up in pan. Discard remaining oil.
- Sprinkle with 3/4 tsp salt, 1/3 tsp garlic salt and 1/4 tsp pepper.
- Bake uncovered at 350 degrees for 30 minutes.
- In a sauce pan combine 1 3/4 cup water, 2 chicken bouilion cubes, 1/3 cup chopped onion, 1 tsp parsley flakes, 1/2 bay leaf, 2/3 tsp salt and 10 drops yellow food coloring.
- Bring just to a boil.
- Remove chicken from pan, dump sauce pan ingredients into pan with chicken drippings. Sprinkle 3/4 cup long grain rice evely over broth mixture.
- Place chicken on top of rice with meaty side down this time and cover tightly with foil.
- Bake at 350 for 40 minutes. Remove bay leaf and discard. Enjoy!
Nutrition Facts : Calories 503, Fat 27.3, SaturatedFat 5.7, Cholesterol 92.8, Sodium 919.6, Carbohydrate 29.2, Fiber 0.8, Sugar 0.6, Protein 33
OLD SCHOOL CHICKEN AND RICE CASSEROLE
This Old School Chicken and Rice Casserole is a classic for a reason. The rice and chicken are deliciously seasoned, and the rice cooks up perfectly. Dinner doesn't get any easier than this Chicken Rice Casserole!
Provided by Jillian - a Food Folks and Fun original!
Categories Main Dish
Time 1h10m
Number Of Ingredients 7
Steps:
- Move oven rack to the middle position and preheat oven to 350 degrees F.
- Lightly spray a 13x9 baking dish with nonstick cooking spray.
- In a medium pan over medium heat, melt butter.
- Add diced onions and celery and cook until soft, about 4-5 minutes. Remove from heat.
- In a large bowl combine rice, broth, and soup.
- Add cooked onions and celery.
- Pour the mixture into the prepared baking dish.
- Lay the chicken breaste on top of rice mixture.
- Bake for 45-60 minutes or until rice is tender and chicken is cooked through.
- Serve immediately
Nutrition Facts : ServingSize 2 cups, Calories 460 kcal, Carbohydrate 46 g, Protein 30 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 101 mg, Sodium 1104 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 7 g
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