Skinny Chicken And Rice Casserole Food

SKINNY CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350ºF. Spray a 2 quart casserole dish with cooking spray.
• In a skillet, heat oil. Add green onions and mushrooms. Cook until tender.
• Add chicken. Sprinkle with flour. Cook for one minute, stirring constantly. Stir in milk, bring to a boil and cook for 3 minutes, or until thick and bubbly.
• Add brown rice. Fold in Greek yogurt, mayo and salt and pepper. Pour into prepared casserole dish.
• Top with cheese and bake for 20 minutes, or until cheese melts and it's bubbly around the edges.

SKINNY CREAMY CHICKEN AND RICE

Steps:

• Preheat oven to 350 °F. Place chicken in the bottom of a 13x9x2-inch baking dish or 3-quart rectangular casserole. In a large bowl, combine broccoli, rice, and peas. Spread mixture over the chicken. In a medium bowl, combine cream of chicken soup, nacho cheese soup, diced tomatoes, milk, and crushed red pepper. Stir in 1/4 cup of the cheddar cheese and 1/4 cup of the mozzarella cheese. Pour soup mixture over broccoli mixture in baking dish. Sprinkle crushed crackers evenly over all. Top with remaining cheddar and mozzarella cheeses.
• Bake, uncovered, for 35 to 40 minutes or until topping is golden.

MOM'S CHICKEN & RICE

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!

SKINNY CHICKEN, RICE, AND BEANS BAKE

Steps:

• Preheat oven to 375°F. In a large resealable plastic bag, combine flour, 1 teaspoon of the chili powder, the salt, and pepper. Add half of the chicken pieces. Seal bag; shake to coat. Repeat with remaining chicken pieces.
• In a very large skillet, brown chicken on all sides in hot oil over medium heat about 10 minutes, turning occasionally. Remove chicken from skillet and set aside; discard drippings in skillet. Add beans, undrained tomatoes, tomato juice, corn, uncooked rice, the remaining 1/2 teaspoon chili powder, the cayenne pepper, and garlic to the skillet. Bring to boiling. Transfer rice mixture to a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange chicken pieces on top of rice mixture.
• Bake, covered, for 45 to 50 minutes or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks) and rice is tender.

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
• In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
• Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.