Blancmanger Chicken And Rice Casserole Recipes

EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE

Easy and Delicious Chicken and Rice Casserole image

This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!

Provided by J. Saunders

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 5

Number Of Ingredients 5

Ingredients

1 cup uncooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
1 ⅞ cups water
1 (1 ounce) package dry onion soup mix
4 skinless, boneless chicken breast halves

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

Nutrition Facts : Calories 314.1 calories, Carbohydrate 38.8 g, Cholesterol 59.6 mg, Fat 5 g, Fiber 0.9 g, Protein 26.2 g, SaturatedFat 1.4 g, Sodium 958.8 mg, Sugar 0.8 g

CHICKEN & BROWN RICE CASSEROLE

Chicken & Brown Rice Casserole image

This one is a bit healthier and there is no cream soup in it. You can add or remove vegetables and it will still be good.

Provided by Bobbiann

Categories One Dish Meal

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups brown rice
1 (40 g) package onion soup mix
1 onion, chopped
1 (10 ounce) can mushrooms (optional)
4 cups water or 4 cups broth
1/2 teaspoon oregano
1 teaspoon parsley
1/2 green pepper, chopped
2 lbs chicken pieces (drumsticks or boneless or whatever)

Steps:

In casserole dish, mix together all ingredients except chicken.
Place chicken on top.
Cover and bake at 350º-400º for 1 hour 15 minutes or until rice and chicken are cooked.

CHICKEN AND RICE CASSEROLE

Chicken and Rice Casserole image

Everyone loves this dish-I consider it the best chicken and rice casserole recipe because it's a tasty combination of hearty and crunchy ingredients mixed in a creamy sauce. It's a time-tested classic. -Myrtle Matthews, Marietta, Georgia

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

4 cups cooked white rice or a combination of wild and white rice
4 cups diced cooked chicken
1/2 cup slivered almonds
1 small onion, chopped
1 can (8 ounces) sliced water chestnuts, drained
1 package (10 ounces) frozen peas, thawed
3/4 cup chopped celery
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon salt
2 cups crushed potato chips
Paprika

Steps:

Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first 7 ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt. Pour over chicken mixture and toss to coat., Sprinkle with potato chips and paprika. Bake until heated through, about 1 hour.

Nutrition Facts : Calories 439 calories, Fat 26g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 804mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

BLANCMANGER (CHICKEN AND RICE CASSEROLE)

Blancmanger (Chicken and Rice Casserole) image

The dish called Blancmanger in the middle ages was not much like the modern dessert of the same name. This dish, a slightly sweet casserole of chicken and rice, was served all across Europe and appears in just about every medieval cookbook. While often described as being suitable for the infirm, it still found its place on the menus of coronation banquets and wedding feasts.

Provided by Wylder

Categories One Dish Meal

Time 55m

Yield 1 Casserole, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb chicken
4 cups cooked white rice (about 3/4 cup uncooked)
1/2 cup almond milk
1 cup water
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ginger
1/8 teaspoon white pepper

Steps:

Boil chicken until very tender and allow to cool.
Tease meat apart with forks until well shreadded.
Put meat into a large pot with remaining ingredients and cook over medium heat until thick and serve.

Nutrition Facts : Calories 398.9, Fat 10.8, SaturatedFat 3.1, Cholesterol 51.8, Sodium 340.2, Carbohydrate 55.4, Fiber 0.6, Sugar 2.1, Protein 17.3

SOUTHWEST CHICKEN AND RICE CASSEROLE

Southwest Chicken and Rice Casserole image

All your favorite Southwest flavors in an easy-to-make chicken and rice casserole.

Provided by Debbie Wind Bailey

Categories Chicken and Rice Casserole

Time 1h45m

Yield 10

Number Of Ingredients 15

Ingredients

nonstick cooking spray
1 (3 pound) cooked rotisserie chicken, meat removed from bones and chopped
1 ½ cups uncooked white rice
1 (19 ounce) can black beans, rinsed and drained
1 (12 ounce) can whole kernel corn, drained
2 ¾ cups tomato sauce
2 cups chicken broth
1 cup sour cream
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground ancho chile pepper
½ teaspoon ground white pepper
½ cup chicken broth
1 ½ cups grated aged Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 497.6 calories, Carbohydrate 42.3 g, Cholesterol 96.9 mg, Fat 21.9 g, Fiber 5.6 g, Protein 33 g, SaturatedFat 9.7 g, Sodium 1352.3 mg, Sugar 4.2 g

EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE

Easy Baked Chicken, Rice, and Broccoli Casserole image

No-fuss weeknight chicken casserole meal which covers all the bases...budget, taste, and ease.

Provided by B's Kitchen

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

cooking spray
1 pound skinless, boneless chicken breast, diced
1 (10 ounce) can condensed cream of chicken soup
1 (10 ounce) package frozen chopped broccoli
1 cup uncooked white rice
¾ cup water
½ cup shredded Cheddar cheese, or to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.

Nutrition Facts : Calories 446.1 calories, Carbohydrate 45.7 g, Cholesterol 88.4 mg, Fat 13 g, Fiber 2.7 g, Protein 34.9 g, SaturatedFat 5.7 g, Sodium 649.1 mg, Sugar 1.5 g

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