Creamy Chicken Rice Recipes

CREAMY CHICKEN AND RICE

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.

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.

CREAMY CHICKEN AND RICE

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!

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

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 CASSEROLE

Steps:

• Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.
• Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.
• Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.

CREAMY CHICKEN AND RICE BAKE

Steps:

• Preheat oven to 350° F.
• Grease 13 x 9-inch baking dish.
• Combine evaporated milk and cream cheese in baking dish with wire whisk until smooth.
• Add soup, water, garlic powder and black pepper; mix well.
• Add vegetables, chicken and rice.
• Cover tightly with foil.
• Bake for 35 minutes.
• Remove cover and top with cheese.
• Continue baking uncovered for 10 to 15 minutes until cheese is melted and mixture is bubbly.
• Let stand 5 minutes before serving.
• Enjoy!

CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE

Steps:

• Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.

CREAMY CHEESY CHICKEN & RICE

Steps:

• Spread rice into a greased 13x9x2 inches dish, set aside.
• In a large sauce pan, melt 1/4 cup butter; stir in flour until smooth.
• Gradually add milk, boullion, seasoned salt, garlic powder, and pepper.
• Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
• Reduce heat; add velvetta, chicken and sour cream.
• Stir until cheese is melted.
• Pour over rice.
• Melt remaining butter.
• Toss with crackers.
• Sprinkle over casserole.
• Baked uncovered at 425 degrees for 10-15 minutes or until heated through.

CREAMY CHICKEN RICE SOUP

Steps:

• In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

CREAMY CHICKEN WILD RICE RECIPE BY TASTY

Steps:

• In a large bowl, combine the chicken thighs with the salt, pepper, garlic powder, dried thyme, dried parsley, and olive oil. Toss until well coated.
• In a Dutch oven over medium-high heat, add the chicken and cook until it's golden brown on one side, then flip, and cook the other side, about10 minutes total. Remove the chicken and set aside.
• To the pan, add the butter, carrots, onions, celery, mushrooms, and garlic. Season with salt and pepper, stir, and cook until the veggies are soft. Scoop out and set aside.
• Add the wild rice and the chicken broth to the pot. Bring to a boil, reduce to a simmer, and cook the rice for 45 minutes, or until tender.
• Once the rice is cooked, stir in the Parmesan, vegetables, heavy cream, and fresh thyme. Bring to a boil. Stir in the sour cream.
• Add the chicken back to the pan.
• Serve the chicken over the rice and garnish with grated Parmesan and fresh parsley.
• Enjoy!

CREAMY CHICKEN AND RICE SOUP

Steps:

• In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
• In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
• If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.

EASY CREAMY CHICKEN AND RICE CASSEROLE

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.

CHICKEN AND RICE IN CREAMY SAUCE

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.