Baked Chicken And Vegetable Rice Paper Rolls Recipes

CHICKEN RICE CASSEROLE WITH VEGGIES

Chicken Rice Casserole with Veggies image

Corn and red pepper bring color to this nicely seasoned chicken and rice bake. The crunch from toasted almonds sprinkled on top also sets it apart from classic versions of this casserole. -Mary Louise Chubb of Perkasie, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

6 boneless skinless chicken breast halves (1-1/2 pounds)
1 tablespoon canola oil
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 cups uncooked instant brown rice
2 cups chicken broth
1-1/2 cups frozen corn, thawed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted
2 tablespoons minced parsley

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.

Nutrition Facts : Calories 351 calories, Fat 8g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 493mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges

EASIEST CHICKEN RICE & VEGGIE CASSEROLE

Easiest Chicken Rice & Veggie Casserole image

Even though I can't eat chicken, this recipe is so ridiculously easy that sometimes I make it for my husband and daughter when I'm tired. It takes 10 minutes to throw together and has all the important food groups in it! If you use chicken thighs, its SUPER CHEAP too. Feel free to sub whatever "Cream of..." soup you like, we just happen to like mushrooms. Update: I think people were missing the part of the instructions that called for the 2 soup-can-fulls of water so I'm adding it into the recipe. This recipe is intentionally on the bland side, making it kid friendly or open to whatever spices and seasonings you prefer!

Provided by piranhabriana

Categories One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

4 -6 chicken breasts or 4 -6 chicken thighs
2 (15 ounce) cans cream of mushroom soup
2 (15 ounce) cans water (just use the cream of mushroom soup cans!)
8 ounces frozen mixed vegetables (something with broccoli is yummy)
2 cups uncooked rice
1/2-1 teaspoon paprika
1/4 teaspoon pepper

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.

VEGETABLE RICE PAPER ROLLS

Vegetable Rice Paper Rolls image

These rolls are very delicious, easy to make and low fat. Fab as a starter, and people are always very impressed. They can be served cold, but I prefer to perpare them in advance, leave them in the fridge covered with a wet tea towel and then steam them for two minutes just before serving. I like to serve them with a sweet chili sauce and vietnamese coleslaw (I shall post this recipe also).

Provided by Ferng

Categories Vegetable

Time 32m

Yield 16 rolls, 4 serving(s)

Number Of Ingredients 11

Ingredients

30 g rice vermicelli
1 cup cabbage, shredded
1 carrot, grated
1 tablespoon coriander, chopped
1 spring onion, chopped
1 tablespoon rice vinegar
1 tablespoon water
1 teaspoon caster sugar
1/2 teaspoon salt
1 garlic clove, minced
18 sheets circular rice paper

Steps:

Firstly, mix the rice vinegar, water, caster sugar, salt and garlic in a large bowl and leave to sit.
Soak the rice vermicelli in boiling water for about 10 minutes, until it is no longer hard (but not soggy!).
Add the noodles, cabbage, carrot, coriander and spring onions to the dressing and mix well.
Now set up your production line- get a flat bowl and fill it with hot water. Take a rice paper sheet and soak it in the water until it's soft- about 15 seconds.
remove it from the water and place on a clean tea towel. Spoon some of the mixture onto the rice paper.
Fold in the bottom first, then the sides, and roll to form a cigar shape.
Continue the same with the rest of the rolls.
These can be prepared well in advance and stored in the fridge under a wet tea towel- see the recipe description above for serving suggestions.

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Web Feb 27, 2020 HOW TO MAKE CHICKEN RICE PAPER ROLLS - STEP BY STEP Place a damp tea towel or dish cloth onto a clean surface and …
From cookitrealgood.com
5/5 (3)
Total Time 15 mins
Category Dinner
Calories 174 per serving

Place a damp tea towel or dish cloth onto a clean surface and fill a bowl with warm water. Dip a rice paper wrapper in the water for 20 seconds or until softened, then lay the wrapper on top of the damp tea towel.
Pile your fillings up in the middle bottom of the wrapper (be careful not to overload), then fold the bottom and sides of the wrapper over the fillings like an envelope. Roll up tightly and set aside. *NOTE this step is clearly demonstrated in step by step photos in this post*

Baked Chicken And Vegetable Rice Paper Rolls Recipes

CHICKEN RICE CASSEROLE WITH VEGGIES

Corn and red pepper bring color to this nicely seasoned chicken and rice bake. The crunch from toasted almonds sprinkled on top also sets it apart from classic versions of this casserole. -Mary Louise Chubb of Perkasie, Pennsylvania

EASIEST CHICKEN RICE & VEGGIE CASSEROLE

VEGETABLE RICE PAPER ROLLS

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