Autumn Chicken And Rice Recipes

BAKED CHICKEN AND RICE WITH AUTUMN VEGETABLES

Steps:

• Heat oven to 425°F. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet about 5 minutes, turning once, until brown. Remove chicken from skillet.
• In ungreased 13x9-inch pan, mix rice, contents of seasoning packet, squash, zucchini and bell pepper.
• Add water to skillet; heat to boiling. Pour boiling water over rice mixture; stir to mix. Stir in cheese. Place chicken on rice mixture. Cover pan with foil.
• Bake about 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.

AUTUMN CHICKEN AND RICE

Steps:

• Place carrots, onion, garlic, and celery in crock pot.
• Cook bacon over medium heat in a large skillet, reserving a few tablespoons of bacon fat, crumble and add to crock pot.
• Coat chicken thighs in poultry seasoning and salt and pepper to taste, brown chicken in bacon fat.
• Add chicken pieces, mustard, bay leaves, and liquids to crock pot.
• Cook on high 4 hours, or low 8 hours.
• 30 minutes before serving, add rice and apples. Debone and roughly chop chicken, if desired, or leave pieces whole. Turn heat to high (if not already on high) and allow rice to absorb all liquid.

ONE PAN CHICKEN AND WILD RICE CASSEROLE

Steps:

• 1. Preheat the oven to 400 degrees F. 2. Melt the butter and olive oil in a large, oven safe skillet over medium heat. Add the onion and cook for 5-8 minutes, stirring often until the onion is soft. Season with salt and pepper. Add the garlic, the cremini mushrooms and the wild mushrooms, cook another 5 minutes or until the mushrooms are caramelized. Stir in the apples and thyme and cook another minute longer. 3. Pour in the 2 cups chicken broth and the wine and bring to a boil over high heat. Stir in the rice and chicken, cover and reduce the heat to low. Simmer for 45-55 minutes or until the rice is cooked, if needed, add the remaining 1/2-1 cup broth if the rice feels a little hard still. Remove from the heat and stir in the spinach. 4. Sprinkle the cheese over top the rice and transfer to the oven. Bake for 10-15 minutes or until the cheese has melted. Remove from the oven and serve with fresh thyme. Enjoy!

CHICKEN AND RICE WITH AUTUMN VEGETABLES

Steps:

• Heat oven to 425°. Mix rice, contents of seasoning packet, squash, zucchini and bell pepper in ungreased rectangular pan, 13 9 2 inches.Spray 10-inch skillet with cooking spray heat over medium-high heat. Cook chicken in skillet 5 minutes, turning once, until brown. Remove chicken from skillet.Add water to skillet heat to boiling. Pour boiling water over rice mixture stir to mix. Stir in cheese. Place chicken on rice mixture. Cover and bake about 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.1 Serving: Calories 340 (Calories from Fat 125) Fat 14g (Saturated 7g) Cholesterol 105mg Sodium 320mg Carbohydrate 23g (Dietary Fiber 2g) Protein 32g% Daily Value: Vitamin A 76% Vitamin C 58% Calcium 8% Iron 14%Diet Exchanges: 1 Starch, 4 Lean Meat, 2 VegetableTry ThisButtercup squash can be used if butternut is not available. Butternut squash is a long, tan-colored squash with a bulbous end while the buttercup variety is round with a flat bottom and dark green color. Buttercup has a drier texture, but both are sweet tasting.

AUTUMN CHICKEN

Steps:

• Heat oil in a large skillet over medium high heat. Brown chicken on both sides and remove from skillet. Reserve.
• To skillet add cranberries, blueberries, lemon juice, water, sugar and cornstarch. Mix together and bring to a boil, then reduce heat to medium low, stirring constantly.
• Return chicken to skillet and simmer, covered, for 20 minutes. Remove cover, stir again and continue simmering until thick, adding salt to taste.