CHICKEN & BROWN RICE CASSEROLE
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
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.
EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE
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
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
ONE-POT CHICKEN AND BROWN RICE
A great dinner for the whole family, this one-pot meal is a smart way to use up any vegetables you probably already have on hand.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h5m
Number Of Ingredients 8
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total. Pour off all but 1 tablespoon fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.
- Add carrots, bay leaf, and 1 3/4 cups water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.
Nutrition Facts : Calories 372 g, Cholesterol 3 g, Fat 14 g, Fiber 4 g, Protein 18 g
CHEESY BROWN RICE, BROCCOLI AND CHICKEN CASSEROLE
Make a satisfying casserole out of good-for-you ingredients like broccoli and brown rice. Hint: the leftovers are just as good!
Provided by Cindy Rahe
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
- Microwave frozen broccoli on microwavable plate uncovered on High 4 minutes; set aside.
- In 10-inch skillet, heat a few teaspoons of the olive oil over medium-high heat until hot. Add chicken, salt, pepper and red pepper flakes. Cook until golden on outsides and no longer pink in center. Remove chicken to plate. Add onion to the still-hot pan; season with salt, and cook until onion begins to soften and become translucent. Add garlic; cook 60 seconds. Add 2 tablespoons of the olive oil, followed by flour, and stir to make a roux. Cook the roux 1 to 2 minutes or until lightly golden. Gradually beat in the chicken broth with whisk, followed by the milk, and simmer until slightly thickened into a gravy.
- Either in the skillet (if large enough), or a large mixing bowl, mix the chicken, gravy, broccoli, brown rice, and half of the cheese. Pour mixture into baking dish. In small bowl, mix bread crumbs and melted butter; add remaining cheese, and spread the mixture on top of casserole.
- Bake about 20 minutes or until top is crisp and golden and casserole is bubbling around edges. Let sit a few minutes before serving.
Nutrition Facts : ServingSize 1 Serving
ZUCCHINI, CHICKEN AND BROWN RICE CASSEROLE
My Mom used to make this dish with fresh corn kernels, too. We always enjoyed this dish very much as children and asked her for more. Hope you enjoy it as we did.
Provided by pink cook
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add salt and pepper to chicken thighs and cook until browned for about 10-15 minutes.
- Add pre-cooked, instant brown rice and chicken broth, (or bouillon cubes already dissolved in the water), and chopped garlic.
- Cover and let it simmer in low heat, until rice has absorbed the chicken broth liquid.
- Add zucchini slices (or chunks), corn kernels if you like, and jarred salsa.
- Continue simmering a few more minutes until flavors blend and zucchini is cooked, crispy tender but not over cooked.
- UPDATE NOTE: Thanks to Tinkerbell and CJAY for your suggestions about the brown rice cooking time. I made this recipe using "Success" instant, pre-cooked brown rice according with the package directions for microwave cooking this time, and this dish was done faster and easier than with the regular brown rice taking longer to absorb the liquid. I also added 1 chopped garlic clove to add flavor and it was very good.
- Thanks for your reviews, photos and suggestions.
Nutrition Facts : Calories 410.1, Fat 16.4, SaturatedFat 4.5, Cholesterol 79.2, Sodium 948.6, Carbohydrate 43.4, Fiber 3.6, Sugar 5.2, Protein 22.5
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- Preheat oven to 375°F. Coat a large nonstick skillet with cooking spray. Heat over medium heat. Add carrots, leeks, and garlic; cook 6 minutes or until tender. Place milk and flour in a screw-top jar; shake until combined. Add milk and chicken broth to skillet; cook and stir until slightly thickened and bubbly. Remove from heat. Whisk in cream cheese until melted. Stir in lemon juice and lemon peel. Season to taste with salt and pepper.
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