CREAMY CHICKEN AND RICE
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
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
CREAMY CHICKEN AND RICE
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
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.
CREAMED CHICKEN FOR BISCUITS
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
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
ONE DISH CHICKEN AND RICE BAKE
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
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
CREAMY CHICKEN
This dish is so simple to make - easy, creamy, dreamy chicken!
Provided by Michaela Thomas
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Clean chicken breasts and season with salt, pepper and garlic powder (or whichever seasonings you prefer) on both sides of chicken pieces.
- Bake for 25 minutes, then add cream of chicken soup and bake for 10 more minutes (or until done). Serve over rice or egg noodles.
Nutrition Facts : Calories 200.2 calories, Carbohydrate 5.9 g, Cholesterol 74.5 mg, Fat 5.9 g, Fiber 0.1 g, Protein 29.1 g, SaturatedFat 1.6 g, Sodium 867 mg, Sugar 0.5 g
MY CREAMED CHICKEN IN RICE RING
This is comfort food personified. I've been making this for as long as I can remember. No one has ever NOT liked it, and I never have any left over for another meal!
Provided by Nana Lee
Categories Poultry
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: MAKE RICE WHILE CHICKEN COOKS OR MAKE CREAMED CHICKEN WHILE RICE COOKS.
- Put breasts in deep pot with carrots and celery.
- Cover with COLD water.
- Add salt and pepper.
- Bring all to a boil and reduce heat to simmer.
- Cover and simmer for at least an hour. Until meat appears to be falling off bones.
- Remove chicken and cool.
- When cool enough to handle, remove bones and skin and discard.
- Cut chicken into bite-size pieces, not too small.
- Remove 2 cups of broth from pot.
- Melt butter in pan and whisk in flour until smooth.
- Remove from heat and add 1/2 cup broth, whisking to keep it smooth.
- Add another 1/2 cup and whisk again. Try to keep it from lumping.
- Return to heat and add last cup of broth. Keep heat low-medium and keep whisking until sauce thickens.
- Should be like very heavy cream or slightly thicker, not runny.
- Add chicken pieces, keep warm until rice is done.
- I usually add canned lima beans to the sauce, but this is optional. You could also add some celery and/or carrots from the pot.
- RICE RING.
- You can make the rice as you usually do to get 4 cups cooked rice OR use my method.
- Put rice and cold water in pot. Add salt.
- Bring water to a boil and stir rice ONCE with wooden spoon.
- Cover tightly and simmer for 18 minutes.
- When done, remove from heat and fluff rice with a fork.
- Add butter and stir gently until all melted and blended inches.
- Pack rice into buttered ring mold and tamp down so it is packed, not loose.
- Put serving plate over top of mold and flip over.
- Tap gently to loosen rice ring.
- Fill center of ring with creamed chicken, decorate as desired and serve.
- NOTE: Putting veggies in creamed chicken is an option. You could serve them as a side dish.
- Use the rest of the broth with carrots and celery for soup or another recipe.
Nutrition Facts : Calories 880.8, Fat 38, SaturatedFat 18.8, Cholesterol 153.8, Sodium 745.5, Carbohydrate 90.7, Fiber 5.8, Sugar 4.8, Protein 41.1
EZ CREAMY CHICKEN & RICE WITH VEGETABLES
Good for using leftover chicken and/or rice. This is super easy and you probably already have the ingredients on hand! Quick meal for a small family. Can be doubled for a larger one. Your kids will even like this one! My picky husband, who will not eat any casseroles or items he knows has cream of anything in it, even likes this.
Provided by CarahsMama
Categories One Dish Meal
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Saute chicken seasoned with 1/2 tbsp of house seasoning in olive oil for a few minutes until brown and let cool slightly.
- Mix chicken, remaining house seasoning and other ingredients in a medium bowl.
- Pour into an 8x8 Pyrex dish and bake at 425 degrees for 20-25 minutes or until bubbly and beginning to brown.
- Serve this with SmHerndon's Easy Does It Rolls (#121562) and a green salad with italian dressing for a 30 minute meal. This is easily suited to your tastes by changing the veggies or even the meat.
Nutrition Facts : Calories 711.5, Fat 33, SaturatedFat 12.8, Cholesterol 107.8, Sodium 881.5, Carbohydrate 69.7, Fiber 2.8, Sugar 2.4, Protein 32.8
OLD-FASHIONED CREAMED CHICKEN
Make and share this Old-Fashioned Creamed Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 30m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook, stirring constantly, until bubbling, about 1 minute.
- Whisk in the broth, half-and-half, and sherry.
- Bring to a boil, whisking frequently.
- Decrease to a simmer and cook, stirring, until nice and thick, 3-5 minutes.
- Stir in the chicken, the thyme, and salt and pepper to taste, and warm through.
- Serve garnished with parsley or scallions.
- Serve over egg noodles, toast, or waffles.
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