Chicken And Rice With Creamy Herb Sauce Recipes

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CHICKEN AND RICE IN CREAMY SAUCE



Chicken and Rice in Creamy Sauce image

A thick, creamy mushroom sauce served over golden brown chicken breasts and jasmine rice. Easy and satisfying.

Provided by Bjorn Stacey

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

4 cups water
2 cups uncooked jasmine rice
20 ounces thick-cut bacon, chopped
8 skinless, boneless chicken breast halves
½ teaspoon garlic powder, or to taste
½ teaspoon onion powder, or to taste
½ teaspoon ground nutmeg, or to taste
salt and ground black pepper to taste
½ cup butter
3 cups heavy whipping cream
½ (10.75 ounce) can condensed cream of mushroom soup
½ (10.75 ounce) can condensed cream of chicken soup

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon on paper towels; reserve bacon drippings.
  • Season chicken breasts with garlic powder, onion powder, nutmeg, salt, and black pepper.
  • Melt butter in a large skillet over medium-high heat. Working in batches, cook chicken breasts in hot butter, turning once, until no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and cut chicken breasts into small pieces. Reserve pan drippings.
  • Bring heavy cream, cream of mushroom soup, and cream of chicken soup to a simmer in a large saucepan. Stir bacon, reserved bacon drippings, and reserved chicken drippings into cream mixture.
  • Spread rice in a thick layer in the bottom of a 9x13-inch casserole dish. Spread chicken over rice and pour soup mixture over chicken. Cover dish with aluminum foil.
  • Bake casserole in the preheated oven until heated through and bubbling, 10 to 15 minutes.

Nutrition Facts : Calories 578.4 calories, Carbohydrate 29.5 g, Cholesterol 163.1 mg, Fat 39.5 g, Fiber 0.4 g, Protein 25.5 g, SaturatedFat 21.6 g, Sodium 642.2 mg, Sugar 0.4 g

CHICKEN AND RICE WITH CREAMY HERB SAUCE



Chicken and Rice With Creamy Herb Sauce image

This recipe comes from the best of Cooking Light magazine all time favorites from readers. It's simple and easy.

Provided by Asha1126

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 cup water
1/4 cup dry white wine
1 teaspoon chicken bouillon granule
4 (4 ounce) boneless skinless chicken breast halves
1 tablespoon water
1/2 teaspoon cornstarch
0.5 (6 ounce) container light cream cheese, garlic and spices flavored
4 cups hot cooked long-grain rice

Steps:

  • Bring first three ingredients to a boil in a large skillet, add chicken. Cover, reduce heat, and simmer 15 minutes, turning chicken after 8 minutes. Remove chicken from pan, set aside and keep warm.
  • Bring cooking liquid to boil, cook 5 minutes or until reduced to about 2/3 cup.
  • Combine 1 tablespoon water and cornstarch, add to skillet. Bring to a boil, cook 1 minute, stirring constantly.
  • Add cream cheese, cook until well blended, stirring constantly with a whisk.
  • Return chicken to sauce, warm through but do not boil.
  • Serve chicken over rice, spoon sauce over chicken.

HERBED CHICKEN AND RICE



Herbed Chicken and Rice image

Marjoram, thyme, rosemary and sage make this main dish taste like Thanksgiving. Your family will love the crunchy surprise of chopped walnuts. -Cindy Reams, Philipsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 11

1/2 pound boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon butter
2 large carrots, shredded
1 small onion, chopped
2 cups hot water
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon rubbed sage
2 cups uncooked instant rice
1/2 cup chopped walnuts

Steps:

  • In a large skillet, saute chicken in butter for 3-4 minutes. Add the carrots and onion; saute until tender. , Add water and seasonings; bring to a boil. Stir in the rice. Cover and remove from the heat; let stand for 5 minutes. Garnish with walnuts.

Nutrition Facts : Calories 299 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 66mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

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