Colorful Chicken And Rice Recipes

CREAMY CHICKEN AND RICE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Spread rice in the bottom of a 9x13 inch baking dish; set aside.
• In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.
• Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or unti heated through.

COLORFUL CHICKEN AND RICE

Steps:

• In a blender, combine the soup, sour cream, cottage cheese and cream cheese; cover and process until smooth. Transfer to a large bowl. Stir in the chicken, rice, Monterey Jack cheese, chiles, olives and garlic salt. , Pour into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Just before serving, top with corn chips, lettuce and tomatoes.

COLORFUL CHICKEN CASSEROLE

Steps:

• In a large skillet, saute the celery, green pepper and onion in butter until tender. Add the broth, corn, peas, salt if desired and pepper; heat through. Stir in chicken and macaroni. , Divide between two 11x7-in. baking dishes coated with cooking spray. Top with mushrooms and cheese. , Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 10 minutes longer or until heated through. , To use frozen casserole: Remove from the freezer 30 minutes before baking. Bake at 350° for 35 minutes. Uncover and bake 15 minutes longer or until heated through.

COLORFUL CHICKEN AND RICE

Steps:

• Using a food processor or a blender, process the soup, sour cream, cottage cheese and cream cheese till smooth.
• In a large bowl combine the sauce, rice, chicken, cheese, chilies, olives and garlic salt.
• Pour into a greased 2-qt baking dish.
• Bake, uncovered at 350 for 25-30 minutes or until heated through.
• Cover with Corn Chips, Lettuce, and Tomatoes before serving.

BEJEWELED CHICKEN AND SAFFRON RICE

Steps:

• Preheat oven to 350 degrees.
• Rinse and drain the rice. Place two cups warm water in a large saucepan. Pulverize the saffron and let it steep in the warm water for ten minutes.
• Add 1/2 teaspoon kosher salt and rice. Bring to a boil. Reduce heat to low . Cover and simmer for twenty minutes.
• While the rice is cooking, Melt the coconut oil over medium high heat in a large skillet. Cook the chicken breast until no longer pink. Remove chicken from skillet and place in a lightly greased covered casserole. Place the casserole in the oven.
• In the hot skillet, saute the carrots until crisp tender. Add the garlic, pimentos, and sliced olives. Add chicken stock, orange juice,zest sugar, salt, and all other spices. Bring to a boil.
• Stir corn starch in 1/8 cup cold water. Add cornstarch to skillet and reduce heat until the sauce thickens. Adjust seasonings if needed. Pour sauce over the chicken. Serve with saffron rice.