Creamy Chicken And Rice Casserole Recipe Recipe For Meatloaf

INSTANT CHEESY POT CHICKEN AND RICE

Steps:

• Hit SAUTE on the Instant Pot pressure cooker, and when it reads HOT, add olive oil and chicken
• Stir in minced onions, salt, garlic powder, pepper and herbes de Provence, and cook until chicken is no longer pink
• Deglaze pot to make sure no chicken is stuck to bottom. There should be plenty of juice from the chicken, but you can add some of the broth if necessary.
• Hit CANCEL to turn pot off, then pour rice over the chicken
• Pour chicken broth over rice, and press down to make sure it's covered with broth. Do not stir together. If you want to add cream of chicken soup, add it now, but do NOT stir everything together
• Place lid on pressure cooker, make sure vent is set to Sealing, and press PRESSURE COOK for 4 minutes
• Allow a 10 minute release, then turn vent to quick release remaining pressure
• When pin drops, remove lid, and stir in peas. Stir in cheese until well blended, and serve

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rice into a casserole dish. Lay chicken breasts onto the bed of rice. Sprinkle French onion soup mix over the chicken. Pour cream of mushroom soup over the chicken. Cover casserole dish with aluminum foil.
• Bake in preheated oven for 45 minutes. Remove aluminum foil and continue baking until the rice is tender and the chicken no longer pink in the center, about 15 minutes more.

EASY CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 400°F and lightly spray an 8 x 8 baking dish with cooking spray to prevent sticking.
• Mix the melted butter, cream of mushroom soup, milk, mayonnaise and seasonings together in a large bowl. Add the chicken and rice and stir to combine.
• Spread the mixture evenly into the baking dish and bake for 30-45 minutes or until nice and bubbly.

CHICKEN-AND-BROCCOLI MEATLOAF

Steps:

• Preheat oven to 350 degrees. Set a steamer basket or colander in a large saucepan filled with 2 inches water; bring to a boil, then reduce to a simmer. Place broccoli florets and stems in basket, cover, and steam until bright green and just tender, 4 to 6 minutes. Remove basket from pan; let cool slightly.
• Brush a 5-by-9-inch loaf pan with oil. In a food processor, pulse onion, carrot, and celery until finely chopped; transfer to a large bowl. Pulse broccoli in food processor until finely chopped. Transfer to bowl.
• Add breadcrumbs, chicken, egg, 1 tablespoon mustard, Parmesan, dill, and salt to bowl. Season with pepper. Using two forks, mix until combined. Transfer mixture to prepared loaf pan.
• Stir together ketchup, remaining 2 teaspoons mustard, and brown sugar in a small bowl until smooth; brush evenly on top of loaf. Set loaf pan on a rimmed baking sheet and bake until glaze is caramelized and a thermometer inserted in center of loaf registers 160 degrees, about 1 hour. Let cool 20 minutes before serving.

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.

ONE-POT CHICKEN AND RICE CASSEROLE

Steps:

• Melt the butter in a large skillet or dutch oven over medium to medium-high heat. Add the onion, garlic, 1 teaspoon of the salt and the thyme. Cook until the onion softens, about 5-7 minutes, stirring occasionally. Add the rice and carrot and cook for 2-3 minutes.
• Add the chicken broth and evaporated milk and stir in the chicken, the remaining salt and the black pepper. Bring to a boil then reduce to a simmer. Stir, cover with a lid and cook for about 15 minutes, stirring so the rice doesn't stick to the pot.
• Stir in the peas and add more chicken broth or water if the mixture is too thick. Sprinkle with the cheese and cover with the lid to melt the cheese, and serve.