Baked Chicken And Rice With Autumn Vegetables 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.

EASIEST CHICKEN RICE & VEGGIE CASSEROLE

Steps:

• In a baking dish, mix together everything except the chicken.
• Place chicken on top. Sprinkle with additional paprika and pepper if desired.
• Bake uncovered at 375 for 1 hour.

VEGGIE CHICKEN RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

GOLDEN CHICKEN AND AUTUMN VEGETABLES

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
• Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
• Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender. Season as desired.

GOLDEN CHICKEN AND AUTUMN VEGETABLES

Steps:

• In a large nonstick skillet, brown chicken over medium-high heat for 4-6 minutes on each side or until a thermometer reads 170°. Add sweet potatoes and beans. , In a small bowl, combine the remaining ingredients; pour over chicken and vegetables. Bring to a boil. Reduce heat; cover and cook over low heat for 20 minutes or until heated through.

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.

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.

CHICKEN RICE CASSEROLE WITH VEGGIES

Steps:

• In a large skillet, brown chicken in oil for 4 minutes on each side or until a thermometer reads 170°. Remove and keep warm. In the same skillet, saute the peppers, onion and mushrooms until tender. Add garlic; cook 1 minute longer. Stir in the rice, broth, corn, salt and pepper; bring to a boil., Transfer to an 11x7-in. baking dish coated with cooking spray. Top with chicken. Cover and bake at 350° for 20 minutes. Uncover; bake 5 minutes longer or until heated through. Sprinkle with almonds and parsley.