Texan Chicken And Rice Casserole Food

TEXAN CHICKEN AND RICE CASSEROLE

Steps:

• Season chicken with seasoning blend. Heat skillet over medium-high heat and add oil. Carefully add chicken to oil; cook and stir until fully cooked and no longer pink inside, about 6 minutes. Transfer chicken to a bowl.
• Stir vegetable blend, beans and half of the tomatoes into the same skillet. Cook until coated with oil and vegetables begin to soften, about 3 minutes. Transfer mixture to the bowl with chicken.
• Stir together Knorr® Fiesta Sides™ - Spanish Rice and 2 cups water in the same skillet. Bring to a boil; stir. Reduce heat to low; cover and cook until rice is tender, about 7 minutes. Stir in chicken and vegetables. Cook until heated through. Season with salt and pepper.
• Stir in remaining tomatoes and chopped cilantro. Top with chili-lime flavor tortilla strips and 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.

TEXAS RANCH CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a large, nonstick skillet over medium heat, saute onion, green pepper and red pepper in oil until tender. Add garlic and saute an additional minute. Stir in chicken, soups, tomatoes and chili powder.
• Line a 9 x 13 inch baking pan with half of the tortilla strips.
• Top with half of the chicken mixture and 1 cup of cheese. Repeat layers.
• Bake uncovered for 30 minutes or until cheese is completely melted.

TEXAN RANCH CHICKEN CASSEROLE

Steps:

• In a large skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder., Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

TEXAN CHICKEN AND RICE CASSEROLE

Steps:

• Season chicken with seasoning blend. Heat skillet over medium-high heat and add oil. Carefully add chicken to oil; cook and stir until fully cooked and no longer pink inside, about 6 minutes. Transfer chicken to a bowl.
• Stir vegetable blend, beans and half of the tomatoes into the same skillet. Cook until coated with oil and vegetables begin to soften, about 3 minutes. Transfer mixture to the bowl with chicken.
• Stir together Knorr® Fiesta Sides™ - Spanish Rice and 2 cups water in the same skillet. Bring to a boil; stir. Reduce heat to low; cover and cook until rice is tender, about 7 minutes. Stir in chicken and vegetables. Cook until heated through. Season with salt and pepper.
• Stir in remaining tomatoes and chopped cilantro. Top with chili-lime flavor tortilla strips and serve immediately.

CHICKEN AND RICE

Steps:

• In a saucepan, bring 5 cups of water to a boil. Add rice and stir (just once). Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 TBSP margarine in a medium skillet over medium heat; saute onion and celery until tender.
• Preheat oven to 350 degrees F.
• Combine the chicken, rice, onion, celery, mayonnaise and soup in a large bowl, mix well. Transfer the mixture into a 9"x13" baking dish. Top with crushed cornflakes and 2 TBSP melted margarine.
• Bake in preheated oven for 45 minutes, uncovered.

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Lightly grease a 9 x 9 baking pan.
• In a bowl, lightly mix the mushroom soup, milk and rice, don't try and get it smooth, leave lumps of soup in the mixture.
• Pour into baking pan.
• Sprinkle the onion soup mix over top and use a spoon to swirl into mixture, do not mix well.
• I like to season the top only of the chicken, the skin, the part that will be sticking up out of the soup mixture, I just lightly sprinkle seasoned salt.
• Place chicken into pan with soup mixture, skin side up.
• This will bake for about 1 hour, cover for the first 40 minutes, remove cover and bake an additional 20 minutes.
• This recipe can easily be doubled for a whole cut up chicken and a 9 x 13 inch pan.
• This is also very good with thick cut pork chops, also good with a can of mixed vegatables, drained and stirred in with the soup and rice mixture, you can also line the bottom of the pan with thin sliced potatoes.
• I like the recipe as-is, I suggest trying as-is first before experimenting, but, if I am using small thighs, I will sometimes place a couple of 4 inch pieces of smoked sausage in with it, YUM!

TEXAS RICE

Steps:

• Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside. Add ground beef, green pepper, and onion to the skillet; cook over medium-high heat until the beef is evenly browned. Drain excess grease, and season with salt and pepper.
• Preheat the oven to 400 degrees F (200 degrees C).
• Place beef and cooked rice into a 9x13 inch baking dish. Stir in the tomatoes, bacon and reserved drippings, mixing until everything is well blended. Spread the shredded cheese over the top.
• Bake for 30 minutes in the preheated oven, until cheese is bubbly, and the center is heated through.