ONE-POT CHICKEN AND RICE CASSEROLE
This easy chicken and rice casserole is done in one pot on the stove top for a favorite comfort food dinner that's ready in 30 minutes or less, no oven required.
Provided by Heidi
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Melt the butter in a large skillet or dutch oven over medium to medium-high heat. Add the onion, garlic, 1 teaspoon of the salt and the thyme. Cook until the onion softens, about 5-7 minutes, stirring occasionally. Add the rice and carrot and cook for 2-3 minutes.
- Add the chicken broth and evaporated milk and stir in the chicken, the remaining salt and the black pepper. Bring to a boil then reduce to a simmer. Stir, cover with a lid and cook for about 15 minutes, stirring so the rice doesn't stick to the pot.
- Stir in the peas and add more chicken broth or water if the mixture is too thick. Sprinkle with the cheese and cover with the lid to melt the cheese, and serve.
Nutrition Facts : ServingSize 4 g, Carbohydrate 61 g, Protein 34 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 137 mg, Sodium 1455 mg, Fiber 2 g, Sugar 2 g, Calories 522 kcal
CREAMY CHICKEN AND RICE RECIPE (A ONE-POT MEAL)
This chicken and rice dish is so satisfying - a must try! It has all of the heartiness of plov and creamy deliciousness of a risotto. The chicken turns out tender and so flavorful.
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 50m
Number Of Ingredients 14
Steps:
- Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
- Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
- Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
- Add the hot chicken broth, then stir in the rice.
- Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
- Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve.
CREAMY CHICKEN AND RICE
Creamy Chicken and Rice is comfort food at its most addicting - and just also happens to be made in one pot with minimal prep. This Chicken and Rice recipe is easy, warm, comforting, fool proof and oh so satisfying. It's basically a chicken risotto infused with juicy chicken, tender veggies, fire roasted, tomatoes, Parmesan and mozzarella but is BAKED so it's SO easy but every bit as decadently creamy! Once you make this Chicken and Rice recipe once, you will be amazed at just how simple the technique is - and so versatile you'll and find yourself going rogue with all sorts of veggies and flavor combos. And of course, your entire family will want you to make it again and again! And bonus, this Creamy Chicken and Rice reheats beautifully (unlike traditional rice), so it's the meal that keeps on giving.
Provided by Jen
Categories Main Dish
Time 34m
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Pat chicken dry and add to a bowl. Toss with "chicken seasonings;" set aside.
- Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large Dutch oven with a tight-fitting lid. Add onions, carrots and celery and sauté 3 minutes. Add chicken and the rice and sauté until chicken is opaque, 4-5 minutes (it won't be cooked through yet). Add garlic and sauté an additional 30 seconds.
- Add diced tomatoes, warm chicken broth and seasonings. Turn heat to high and bring to a simmer. When it starts to simmer around the edges, cover, and transfer to the oven. Bake for 15-18 minutes or until rice is tender.
- When you remove the rice from the oven, there should be a little liquid that hasn't been absorbed yet; if your rice is on the drier side, add 1/4-1/2 cup warmed chicken broth. Stir in 2 tablespoons cubed butter (optional) and Parmesan Cheese. Stir vigorously until butter and cheese are melted (this releases starch and makes it creamier).
- Stir in mozzarella cheese until melted followed by peas. Stir in additional chicken broth if desired for a creamier/saucier chicken and rice. Season with additional salt and pepper to taste (I like more of both).
CREAMY CHICKEN AND RICE
When my mom asked me to prepare a speedy supper to feed our family, I used leftover chicken to create this casserole. Cheese and sour cream make the chicken and rice so creamy and tasty. I recently got married, and my husband, Doug, loves it, too. -Jennifer Biggs Cassel, Mediapolis, Iowa
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Spread rice into a greased shallow 3-qt. or 13-in. x 9-in. baking dish; set aside. , In a saucepan, melt 1/4 cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. , Melt the remaining butter; toss the cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425° for 10-15 minutes or until heated through.
Nutrition Facts : Calories 723 calories, Fat 43g fat (24g saturated fat), Cholesterol 169mg cholesterol, Sodium 1164mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 1g fiber), Protein 36g protein.
CREAMY CHICKEN AND RICE
This casserole is very creamy with a crunchy topping. It tastes even better when reheated for leftovers!
Provided by JANETFORAUBURN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Spread rice in the bottom of a 9x13 inch baking dish; set aside.
- In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.
- Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or unti heated through.
Nutrition Facts : Calories 973.4 calories, Carbohydrate 59.9 g, Cholesterol 215 mg, Fat 56.3 g, Fiber 1 g, Protein 55.1 g, SaturatedFat 31.8 g, Sodium 1796.4 mg, Sugar 10.2 g
CREAMY CHICKEN AND RICE BAKE
Make and share this Creamy Chicken and Rice Bake recipe from Food.com.
Provided by carolinafan
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- Season chicken if desired with salt and pepper.
- In 13x9-inch baking dish, thoroughly combine Cheese Sauce, broth, uncooked rice and tomato. Arrange chicken on rice mixture.
- Cover with aluminum foil and bake 35 minutes. Remove foil and sprinkle chicken with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked.
Nutrition Facts : Calories 277.8, Fat 4.1, SaturatedFat 1.2, Cholesterol 58.7, Sodium 312.3, Carbohydrate 38.6, Fiber 1.1, Sugar 0.9, Protein 19.3
CREAMY CHICKEN IN RICE
This recipe was one of the 'usuals' at my house when I was little- Even so, we never got tired of it! It is a super easy recipe, and you can play around with it: For the soup, you can either use two cans of cream of mushroom, or one can each of cream of mushroom and cream of celery. For the chicken, you can use boneless skinless chicken breasts, or chicken legs. I truly hope you enjoy!
Provided by BeccaB3c
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse off chicken pieces.
- Mix rice and cans of soup together.
- Add 1/2 cup of milk, if you wish.
- Place the chicken on top of rice mixture.
- Sprinkle 1/2 of the dry onion soup mix on top of the chicken, or just sprinkle salt and pepper as desired.
- Cover with foil and bake at 350 degrees for one hour.
- Remove foil for the last 10 minutes.
- Enjoy!
Nutrition Facts : Calories 458.6, Fat 12.7, SaturatedFat 3, Cholesterol 77, Sodium 1578.1, Carbohydrate 51.6, Fiber 0.9, Sugar 4.1, Protein 32.2
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