Creamy Chicken And Cheddar Rice Recipes

CREAMY CHICKEN AND CHEDDAR RICE

Steps:

• Spray nonstick skillet with cooking spray. Add chicken; cover. Cook 5 min. or until cooked through. Sprinkle with garlic powder.
• Add soup and milk. Bring to boil. Stir in rice and broccoli; cover. Reduce heat to low; simmer 5 min. or until rice is tender.
• Stir in 1/2 cup of the cheese; sprinkle with remaining cheese.

CHEDDAR CHICKEN AND RICE CASSEROLE

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Grease a shallow 2-quart casserole dish.
• In a Dutch oven or large saucepan, melt the butter over medium heat.
• Add the mushrooms and cook for 2 minutes, stirring constantly.
• Stir in the green onions and continue cooking, stirring, for 1 minute.
• Stir in flour until blended into the butter and vegetable mixture.
• Add the chicken broth and cook, stirring, until thickened.
• Add the milk or cream, 1 cup of the cheese, salt, pepper, and drained pimiento. Cook, stirring, until cheese is melted.
• Add the rice, chicken, and parsley; stir to blend. Taste and adjust the seasonings, as needed.
• Spoon the chicken and rice mixture into the prepared casserole and top with the remaining 1/2 cup of cheese.
• Toss bread crumbs with the melted butter until the crumbs are well drenched with the butter. Sprinkle over the cheese layer.
• Bake for 25 to 30 minutes, until the casserole is bubbling around the edges and the bread crumb topping is browned.

CREAMY CHICKEN AND CHEDDAR RICE

Steps:

• Spray nonstick skillet with cooking spray (such as Pam).
• Add chicken, cover and cook 5 minutes or until cooked through.
• Sprinkle with garlic powder (if desired).
• Add soup and milk; Bring to boil.
• Stir in rice and broccoli; cover.
• Reduce heat to low; simmer 5 minutes or until rice is tender.
• Stir in 1/2 cup of cheese; sprinkle with remaining cheese.

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 & CHEDDAR RICE BAKE

Steps:

• Heat oven to 375ºF.
• Mix soup, milk and garlic powder in 13x9-inch baking dish with whisk until blended.
• Add rice, chicken, broccoli and 1 cup cheese; mix well. Cover.
• Bake 30 min.; stir. Top with remaining cheese; bake, uncovered, 5 to 10 min. or until cheese is melted and chicken is done. Let stand 5 min. or until liquid is absorbed.

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.