Creamy Chicken And Brown Rice Casserole Recipe Recipe For Deviled

BROWN RICE AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium casserole dish.
• In a large bowl, mix the soup, milk, water, chicken, rice, green beans, Cheddar cheese, onion, and garlic. Season with parsley, basil, dill, salt, and pepper. Transfer to the prepared casserole dish.
• Bake 1 1/2 hours in the preheated oven, until rice is tender. If water is absorbed too quickly, add more as needed.

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.

CHICKEN, VEGETABLE AND BROWN RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• In a 9x13" or larger casserole dish stir together rice, soup, water, 2 tablespoons of dill weed, 1 teaspoon of paprika, salt and pepper to taste, celery, onion, and carrots.
• make sure rice is covered by liquid.
• Skin chicken pieces and place meat side up on top of rice and vegetable mixture, leaving about 1" between pieces.
• Cover casserole dish tightly with aluminum foil and bake for 1 hour.
• After 1 hour, remove casserole from oven and check chicken for doneness by piercing thickest pieces and looking for clear juices.
• If juices are pink or unclear put casserole back in oven and bake until juices run clear.
• Meanwhile in a medium saucepan melt butter or margarine over low heat.
• Remove pan from heat and add in the crushed crackers, remaining 2 tablespoons of dill, and remaining 2 teaspoons of paprika.
• Stir well until butter is absorbed and mixture is moist.
• Remove casserole from oven and discard aluminum foil.
• Spoon cracker mixture over chicken pieces only and spread.
• Place casserole back in oven and bake 10-15 minutes more or until cracker mixture is firm but not dry.
• Remove casserole from oven and let stand 10 minutes or until liquid is absorbed into the rice.