Creamed Chicken Recipe Over Rice

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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



Creamy Chicken and Rice image

Easy dinner in under 30 minutes. This creamy chicken and rice with veggies takes only one pan and is a entree the whole family will enjoy.

Provided by Julie Clark

Categories     Main Dish

Number Of Ingredients 12

1 cup diced yellow onion ((about 1 medium onion))
2 tablespoons salted butter
2 chicken breasts ((cut into 1-2" pieces))
1 cup long grain white rice ((uncooked))
½ teaspoon garlic powder
½ teaspoon dried thyme or fresh thyme
½ teaspoon salt
3 cups low-sodium chicken broth
8 ounces frozen mixed vegetables
3/4 cup sour cream
1 cup sharp cheddar cheese ((shredded))
parsley ((optional garnish))

Steps:

  • Add butter and onion into a skillet over medium high heat and cook until onions are translucent, about 3 minutes.
  • Add in chicken and cook until chicken is opaque, about 3 more minutes. It's okay if chicken is not cooked through yet. It will continue cooking later on.
  • Stir in rice, garlic powder, thyme, salt, and chicken broth. Bring to a boil.
  • Once boiling, turn down heat, and cover. Simmer for 15 minutes.
  • Stir in frozen mixed vegetables, cover, and let cook for an additional 3-5 minutes until vegetables are cooked though.
  • Take pan off heat and stir in sour cream and cheese. Return the pan to stove and over low heat, let the mixture cook until cheese is melted, about 1-2 minutes.
  • Garnish with parsley, optional and serve. Enjoy!

Nutrition Facts : Calories 627 kcal, Carbohydrate 52 g, Protein 41 g, Fat 28 g, SaturatedFat 16 g, Cholesterol 139 mg, Sodium 766 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

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

MY CREAMED CHICKEN IN RICE RING



My Creamed Chicken in Rice Ring image

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

2 whole chicken breasts, with skin and bones
4 large carrots, cut in 1 1/2-inch pieces
6 stalks celery & leaves, cut in 2-inch pieces
salt & pepper
4 tablespoons butter
4 tablespoons flour
2 cups chicken broth, from cooked chicken
2 cups raw rice
4 cups cold water
1/4 cup butter
salt

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



Ez Creamy Chicken & Rice With Vegetables image

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

2 -3 chicken breasts, cubed
2 cups Minute Rice, cooked
1 cup frozen peas and carrot
2/3 cup sour cream
1 (10 1/2 ounce) can cream of chicken soup (or mushroom soup)
1 cup milk
1 tablespoon paula deen's house seasoning, divided (Paula Deen's House Seasoning Mix)
1 tablespoon dry ranch dressing mix
1 tablespoon olive oil

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

CREAMED CHICKEN



Creamed Chicken image

"I came up with this recipe as a variation to beef Stroganoff," recalls Debra Baker of Greenville, North Carolina. "I like to serve it over toasted English muffins or egg noodles," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup water
1/4 teaspoon salt
Pepper to taste
1/2 cup sour cream
English muffins, split and toasted
Cayenne pepper or paprika

Steps:

  • In a large skillet, saute the chicken in oil until no longer pink. Stir in the soup, water, salt and pepper. Bring to a boil. Remove from the heat and stir in sour cream. Serve over toasted English muffins. Sprinkle with cayenne or paprika.

Nutrition Facts : Calories 279 calories, Fat 15g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 795mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

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 know. (I'll have to get a photo next time. =/)

Provided by Judith Lewis @BriBri411

Categories     Chicken

Number Of Ingredients 4

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

Steps:

  • Preheat your oven at 450 degrees and Take out a 9x13 glass baking dish.
  • 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.
  • 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.
  • 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.
  • Cover with tinfoil and bake for 25 to 35 minutes or until the chicken reaches the mandatory core temp of 165 Degrees F.
  • 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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