Creamed Chicken Recipe Over Rice Recipe For Chicken

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CREAMY CHICKEN AND RICE



Creamy Chicken and Rice image

When my mom asked me to prepare a speedy supper to feed our family, I used leftover chicken to create this casserole. Cheese and sour cream make the chicken and rice so creamy and tasty. I recently got married, and my husband, Doug, loves it, too. -Jennifer Biggs Cassel, Mediapolis, Iowa

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 12

4 cups cooked rice
1/2 cup butter, divided
1/4 cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 to 5 cups cubed cooked chicken
12 ounces Velveeta, cubed
2 cups sour cream
1-1/4 cups crushed butter-flavored crackers (about 32)

Steps:

  • Spread rice into a greased shallow 3-qt. or 13-in. x 9-in. baking dish; set aside. , In a saucepan, melt 1/4 cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. , Melt the remaining butter; toss the cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425° for 10-15 minutes or until heated through.

Nutrition Facts : Calories 723 calories, Fat 43g fat (24g saturated fat), Cholesterol 169mg cholesterol, Sodium 1164mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 1g fiber), Protein 36g protein.

CREAMY CHICKEN AND RICE RECIPE (A ONE-POT MEAL)



Creamy Chicken and Rice Recipe (a one-pot meal) image

This chicken and rice dish is so satisfying - a must try! It has all of the heartiness of plov and creamy deliciousness of a risotto. The chicken turns out tender and so flavorful.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 50m

Number Of Ingredients 14

1/4 cup olive oil
4 Tbsp unsalted butter (divided)
1 med onion (finely diced)
2 large carrots (grated or cut into matchsticks)
1 1/2 lbs boneless (skinless chicken thighs, trimmed and cut into 1" pieces)
2 tsp salt (we used sea salt, divided)
1/4 tsp black pepper (freshly ground)
2 bay leaves (optional)
1 cup dry white wine such as Chardonnay
5 cups hot low sodium chicken broth
2 cups medium grain rice such as Jasmine rice (un-rinsed**)
1 head garlic
1/3 cup fresh Italian parsley (finely chopped)
1/2 cup shredded parmesan cheese (plus more for serving)

Steps:

  • Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
  • Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
  • Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
  • Add the hot chicken broth, then stir in the rice.
  • Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
  • Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve.

CREAMY CHICKEN AND RICE



Creamy Chicken and Rice image

This casserole is very creamy with a crunchy topping. It tastes even better when reheated for leftovers!

Provided by JANETFORAUBURN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 13

4 cups cooked white rice
¼ cup butter
¼ cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon powder
1 teaspoon seasoned salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
5 cups cooked, shredded chicken breast meat
12 ounces processed cheese food (eg. Velveeta), cubed
2 cups sour cream
½ cup butter
2 cups crushed buttery round crackers

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.

Nutrition Facts : Calories 973.4 calories, Carbohydrate 59.9 g, Cholesterol 215 mg, Fat 56.3 g, Fiber 1 g, Protein 55.1 g, SaturatedFat 31.8 g, Sodium 1796.4 mg, Sugar 10.2 g

WHITE SAUCE



White Sauce image

This white sauce, also known as Béchamel sauce, is one of France's four "mother sauces," and it's a perfect complement to many dishes. Pair it with vegetables, turn it into a creamy casserole or ladle it over seafood or sliced chicken.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 10m

Yield 16

Number Of Ingredients 5

2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk

Steps:

  • In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
  • Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

Nutrition Facts : Calories 25, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 tablespoon, Sodium 55 mg, Sugar 0 g, TransFat 0 g

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

CREAMED CHICKEN FOR BISCUITS



Creamed Chicken for Biscuits image

Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits.

Provided by sal

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 8

Number Of Ingredients 10

⅓ cup butter
⅓ cup all-purpose flour
2 cups chicken broth
2 cups heavy cream
¼ teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
3 cups cooked, chopped chicken breast meat
2 cups frozen green peas, thawed and drained
1 cup toasted sliced almonds

Steps:

  • Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.

Nutrition Facts : Calories 510.9 calories, Carbohydrate 14.5 g, Cholesterol 146.5 mg, Fat 40.7 g, Fiber 3.9 g, Protein 23.9 g, SaturatedFat 19.8 g, Sodium 449.3 mg, Sugar 3 g

CREAMED CHICKEN OVER RICE



Creamed Chicken Over Rice image

I actually just made this for the first time tonight. (Also I just now found this website.) I had some chicken and thought I would improvise a meal. And Voila.. This is what happened. And the family loved it. This is actually the very first Recipe I've EVER written out, Soo.. If something seems amiss Please by all means let me...

Provided by Judith Lewis

Categories     Chicken

Time 1h10m

Number Of Ingredients 4

2 can(s) of campbells cream of chicken and mushroom soup
1 box of rice o roni herb and butter rice
2 Tbsp of mrs. dash seasoning
6 small chicken breasts, boneless and skinless

Steps:

  • 1. Preheat your oven at 450 degrees and Take out a 9x13 glass baking dish.
  • 2. While the oven is heating take this opportunity to clean your chicken of any fat and Brown the Herb and Butter rice. (Following the browning instructions on the box of course.) Open the two cans of Campbell soup and take two table spoons full and smooth over the bottom of the glass baking dish. Sprinkle a little of the Mrs. Dash over the layer of soup.
  • 3. Once Rice is browned, follow the instructions for your rice further But instead of adding two cups of water add only one. DO NOT cook the rice over the stove. Instead pour the contents of the rice over the smoothed soup.
  • 4. Now place the chicken breasts in the dish. And then take the rest of the Campbell soup and cover the breasts thoroughly. Once again Shake a little Mrs. Dash over the top layer of soup.
  • 5. Cover with tinfoil and bake for 25 to 35 minutes or until the chicken reaches the mandatory core temp of 165 Degrees F.
  • 6. After baking let stand for about fifteen to twenty minutes. When first brought out of the oven it may look soupy but by letting it stand it will thicken.

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