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.
EASY CHEESY CHICKEN AND RICE
Delicious for the whole family!
Provided by KVines3
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
- Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything.
- Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.
Nutrition Facts : Calories 793.5 calories, Carbohydrate 89.9 g, Cholesterol 123.6 mg, Fat 26.3 g, Fiber 1.8 g, Protein 45.7 g, SaturatedFat 12.3 g, Sodium 2217.6 mg, Sugar 1.5 g
CHEESY CHICKEN AND RICE BAKE (OAMC)
I got this off the back of a soup can and it is very tasty. It also does well assembling in advance and freezing. I sometime use risotto in place of the white rice and it comes out very creamy and tasty!
Provided by FCR Gal
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix soup, water, rice, onion powder and black pepper in 2 qt shallow baking dish.
- Top with chicken.
- Sprinkle chicken with additional pepper.
- Cover and bake at 375 for 45 minutes or until chicken is no longer pink and rice is done.
- Uncover and sprinkle cheese over chicken and put back in oven long enough for cheese to melt.
- If you like you can add 2 cups of fresh, canned or frozen veggies into soup mixture before topping with chicken.
Nutrition Facts : Calories 496.9, Fat 16.1, SaturatedFat 7.8, Cholesterol 134.5, Sodium 788.7, Carbohydrate 33.9, Fiber 0.5, Sugar 0.7, Protein 50.7
EASY CHEESY BROCCOLI CHICKEN RICE BAKE
I adapted the rice and chicken bake from the Campbell cookbook because I had no mushroom soup. So here is my take on it.
Provided by Kyene
Categories One Dish Meal
Time 50m
Yield 1 casserole, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Mix soup, water, rice, broccoli, paprika, salt and pepper in a 2 quart baking dish.
- Put chicken on top on rice mixture and sprinkle with paprika, salt and pepper.
- Top with cheese. (I also put some Parmesan and Breadcrumbs on here too, but that's optional).
- Cover and bake 40 minutes at 375 degrees.
- Remove foil and bake another 5-10 minutes until chicken and rice is done.
Nutrition Facts : Calories 401.2, Fat 10.7, SaturatedFat 6.2, Cholesterol 69.7, Sodium 817.2, Carbohydrate 44.5, Fiber 2.4, Sugar 0.7, Protein 30.3
CHEESY CHICKEN AND RICE BAKE
Here's a recipe for classic comfort food that uses updated ingredients to cut down on fat. Greek yogurt replaces sour cream and black beans add protein without adding fat. (found on "Tasty Kitchen")
Provided by PSU Lioness
Categories Chicken
Time 45m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl.
- Season with salt and pepper if desired.
- Transfer to an oven-safe dish and top with extra cheese if you would like.
- Bake for 20-25 minutes, or until heated through.
- Garnish with chopped cilantro.
- It can also easily be made ahead of time and reheated. Keep covered and pull out about 20 minutes before you're ready to reheat it so it can come up to room temperature and cook evenly.
Nutrition Facts : Calories 389.1, Fat 3.8, SaturatedFat 1.5, Cholesterol 5.7, Sodium 492.3, Carbohydrate 71.2, Fiber 10.5, Sugar 6.6, Protein 20.1
WEEKNIGHT FANCY CHICKEN AND RICE
This is a truly glorious one-pot weeknight meal. Feel free to experiment with the garnish, adding dried cranberries, hazelnuts, pine nuts or your own favorites. Ghee adds a nuttiness to the dish, but if you cannot find it, you can make it with unsalted butter using the chef Asha Gomez's method. Simply melt the butter in a pot over low heat. Let it simmer until it foams and sputters. Once the sputtering stops and the milk solids in the pot turn a khaki color, remove it from the heat and skim off the foam with a spoon. Strain remaining butter into a container, leaving behind any solids in the pot. Ghee keeps for up to six months in the refrigerator.
Provided by Sara Bonisteel
Categories dinner, weekday, one pot, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan with a lid, melt ghee over medium-high heat. Add onions, cardamom, star anise and 1/4 teaspoon salt. Cook, stirring frequently, until onions are soft and a very deep golden brown, about 15 minutes, lowering heat if necessary to keep from burning them. Add garlic and turmeric; cook and stir for 1 to 2 minutes, or until very fragrant. Add chicken and cook for 4 minutes, stirring to coat chicken with the onion mixture.
- Add stock and remaining salt, increase the heat and bring to a boil. Add rice, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 12 minutes. Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork.
- Transfer chicken and rice to a bowl, taking care to remove and discard cardamom pods and star anise. Garnish with apricots, almonds and cilantro. Serve at once.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 458 milligrams, Sugar 4 grams, TransFat 0 grams
CHEESY CHICKEN & RICE BAKE
Campbell's 5min prep, throw it in the oven-and in an hr and a half later-Yeah! Dinner! Need I say more?
Provided by Tallie in Pacific NW
Categories One Dish Meal
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- MIX soup, water, rice onion powder and black pepper in 3-qt shallow glass baking dish. Top with chicken. Sprinkle chicken with additional pepper.
- COVER and bake @ 375F for 45min, check and bake for another 45min, or until chicken is no longer pink and rice is done.
- UNCOVER. Sprinkle cheese over chicken and bake and additional 10min.
- GET YOUR VEGGIES: Stir 2 cups fresh, canned or frozen vegetables into the soup mixture before topping with chicken.
WEEKNIGHT CHEESY CHICKEN & RICE BAKE
This was wonderful! The result was perfection. A Campbell's recipe that came in this Sunday's "Parade." So easy and real comfort food. I added one (1) can of Cream of Celery and 1/2 water, other 1/2 milk. Would also be good with some frozen broccoli flourets.
Provided by SmHerndon
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- MIX soup, water, rice, onion powder and black pepper in 2-qt shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper & salt.
- COVER and bake at 375* for 45 min or until chicken is no longer pink and rice is done.
- UNCOVER and sprinkle cheese over chicken.
Nutrition Facts : Calories 486.7, Fat 15.3, SaturatedFat 7.6, Cholesterol 133.4, Sodium 701.3, Carbohydrate 33.5, Fiber 1, Sugar 0.6, Protein 50.2
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- Preheat oven to 350 degrees F. Grease a 9x13'' pan (or similar size casserole dish) with non-stick cooking spray. Set aside.
- Add rice, cream of soups, milk, water and onion soup seasoning to a bowl and stir to combine. Pour mixture into prepared pan. Sprinkle with half of the shredded cheddar cheese.
- Nestle chicken breasts into the rice mixture. Cover the dish with aluminum foil (the pan will be very full!) and bake for 1 hour 30 min to 2 hours , or until rice is tender and chicken is cooked through. (Mine usually bakes in 1.5 hours, but time may vary depending on oven, altitude and other variables).
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