Chicken Rice Bake Without Canned Soup Recipe 455

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CHICKEN & RICE BAKE WITHOUT CANNED SOUP RECIPE - (4.5/5)



Chicken & Rice Bake without Canned Soup Recipe - (4.5/5) image

Provided by karenstl

Number Of Ingredients 20

CREAM SOUP SUBSTITUTE:
1/3 cup powdered milk
2 tablespoon cornstarch
1 teaspoon dried onion flakes
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
LIPTON ONION SOUP SUBSTITUTE:
1/4 cup dried onion flakes
2 tablespoons beef bouillon granules
1 teaspoon dried minced garlic
1/4 teaspoon parsley flakes
1/8 teaspoon paprika
1/8 teaspoon pepper
ADDITIONAL INGREDIENTS:
3 cups water (or use chicken stock instead of water and chicken soup base)
1 teaspoon chicken soup base or bouillon granules
1 cup uncooked white rice
6 chicken thighs, skinless (feel free to use your favorite chicken parts or a cut up whole chicken)
1 teaspoon paprika

Steps:

  • In one bowl, combine the cream soup ingredients and in another bowl combine the onion soup ingredients. Spray a 9"×13" baking dish with cooking spray and place the uncooked rice across the bottom. Combine the water and chicken soup base (or use an equivalent amount of chicken stock) with 1/2 of the onion soup. Pour over over the rice. Place the chicken parts throughout the pan with the pieces not touching. If you use chicken with skin on it, place the skin side up. Sprinkle the remaining onion soup substitute over the chicken. Then pour the cream soup substitute on top of the chicken, evenly distributed among all of the pieces. Sprinkle all with paprika. Bake at 375 degrees for 45 minutes or until liquid is absorbed and chicken is done (poke a piece of chicken in the fattest part with a fork and press down...if the liquid comes out pink, keep cooking).

CHEESY CHICKEN & RICE BAKE



Cheesy Chicken & Rice Bake image

Campbell's 5min prep, throw it in the oven-and in an hr and a half later-Yeah! Dinner! Need I say more?

Provided by Tallie in Pacific NW

Categories     One Dish Meal

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup (Regular or 98% Fat Free)
2 2/3 cups water
1 1/2 cups uncooked instant rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
4 -6 boneless skinless chicken breast halves
2 cups shredded cheddar cheese (8 oz)

Steps:

  • MIX soup, water, rice onion powder and black pepper in 3-qt shallow glass baking dish. Top with chicken. Sprinkle chicken with additional pepper.
  • COVER and bake @ 375F for 45min, check and bake for another 45min, or until chicken is no longer pink and rice is done.
  • UNCOVER. Sprinkle cheese over chicken and bake and additional 10min.
  • GET YOUR VEGGIES: Stir 2 cups fresh, canned or frozen vegetables into the soup mixture before topping with chicken.

EASY CHICKEN NO RICE CASSEROLE



Easy Chicken No Rice Casserole image

I don't care for rice too much, but I really like cheese, broccoli and chicken. So I just decided to leave the rice out. It was great!

Provided by MeShell

Categories     One Dish Meal

Time 10m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 5

0.25 (10 1/2 ounce) can 98% fat-free cream of mushroom soup
1 (6 ounce) can 98% fat free white chicken meat
1/2 cup frozen broccoli, cooked and drained
1/4-1/2 cup shredded nonfat cheddar cheese
salt and pepper

Steps:

  • Measure out soup and place in regular size glass bowl.
  • Drain canned chicken and dump in bowl.
  • Cook broccoli until fork tender in microwave or on stove top, drain and place on top of chicken.
  • Measure out cheese and stir all ingredients together.
  • Place in microwave, uncovered.
  • Cook on High for 3 minutes.
  • Stir.
  • Cook another 2-3 minutes or until the casserole is hot all the way through.
  • Enjoy!

ONE DISH CHICKEN AND RICE BAKE



One Dish Chicken and Rice Bake image

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 50m

Yield 4

Number Of Ingredients 6

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water*
¾ cup uncooked regular long-grain white rice
¼ teaspoon paprika
¼ teaspoon ground black pepper
4 each skinless, boneless chicken breasts

Steps:

  • Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
  • Bake at 375 degrees F 45 minutes or until done.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g

EASY CREAMY CHICKEN AND RICE CASSEROLE



Easy Creamy Chicken and Rice Casserole image

Quick to put together and super delicious. My family loves this easy chicken recipe and everyone I have made it for asks for it!

Provided by Tiffany J Brooks

Categories     Main Dish Recipes     Casserole Recipes

Time 1h25m

Yield 8

Number Of Ingredients 9

cooking spray
2 cups chicken stock
1 (23 ounce) can condensed cream of chicken soup
1 (23 ounce) can condensed cream of mushroom soup
½ cup butter, melted
salt and ground black pepper to taste
2 ½ cups instant white rice
1 ½ pounds skinless, boneless chicken breast, cubed
2 cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a deep 9x13-inch (or larger) baking dish with cooking spray.
  • Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl.
  • Spread rice on the bottom of the prepared baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, being careful it doesn't overflow. Sprinkle Cheddar cheese over top to cover.
  • Bake in the preheated oven until chicken is cooked through and cheese is nicely browned, 60 to 75 minutes, depending on size of chicken cubes. Remove from the oven and cool for about 10 minutes before serving.

Nutrition Facts : Calories 567.7 calories, Carbohydrate 36.4 g, Cholesterol 115.3 mg, Fat 32.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 16.3 g, Sodium 1533.3 mg, Sugar 1.9 g

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