Creamy Chicken And Rice Casserole Recipe Recipes Recipe For Stuffed

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CREAMY CHICKEN AND RICE CASSEROLE



Creamy Chicken and Rice Casserole image

This nostalgic dish evokes the Old School casseroles your grandmother used to make-but in easy mode to make it quick, delicious, and great for a weeknight. Rotisserie chicken and precooked rice (or leftover rice) are combined with easy-prep veggies and baked with a flour-thickened broth that has a little sour cream added for creaminess.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 40m

Number Of Ingredients 12

3 tablespoons olive oil, divided
4 cups sliced mixed mushrooms (10 ounces)
2 shallots, minced
Salt and pepper
2 tablespoons all-purpose flour
2 1/4 cups chicken broth
4 cups shredded chicken, from a small rotisserie chicken
2 cups cooked rice (white or brown)
1/2 cup frozen peas
1/2 cup fresh parsley, chopped
1/2 cup reduced-fat sour cream
1 cup fresh breadcrumbs

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.

Nutrition Facts : Calories 616 g, Fat 42 g, Fiber 3 g, Protein 23 g, SaturatedFat 11 g

CHICKEN AND STUFFING CASSEROLE



Chicken and Stuffing Casserole image

A former coworker named Maggie brought this delicious casserole to work one day. One bite and I was hooked! Definitely not low cal, but true comfort food!

Provided by Michelle S.

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

1 (8 ounce) package Stove Top stuffing mix (Long grain and wild rice flavor)
1/2 cup butter
1 cup sour cream
1 (14 ounce) can chicken broth
1 (10 ounce) cream of chicken soup
2 chicken breasts, cooked and diced

Steps:

  • Preheat oven to 350 degrees.
  • Melt butter in a 13x9 pan.
  • Sprinkle with 3/4 of the package of dry stuffing mix.
  • Evenly sprinkle chicken over stuffing.
  • Mix sour cream, chicken broth, cream of chicken soup and the seasonings from stuffing mix.
  • Pour evenly over chicken.
  • Sprinkle with remaining dry stuffing mix.
  • Bake for 1 hour, uncovered.

ONE-POT CHICKEN AND RICE CASSEROLE



One-Pot Chicken and Rice Casserole image

This easy chicken and rice casserole is done in one pot on the stove top for a favorite comfort food dinner that's ready in 30 minutes or less, no oven required.

Provided by Heidi

Categories     Main Course

Time 30m

Number Of Ingredients 13

3 tablespoons Simple Truth butter
1 medium onion (, chopped)
2 cloves garlic (, minced or pressed)
2 teaspoons kosher salt
1 teaspoon Private Selection dried thyme
1 1/2 cups long grain white rice
1 carrot (, diced)
3 cups Simple Truth chicken broth
1 12-ounce can evaporated milk
1 pound skinless, boneless chicken (, (about 2 breasts or 4 cups))
1/2 teaspoon freshly ground black pepper
1 10-ounce bag frozen peas (, or 1 15-ounce can of peas, drained)
1 cup shredded cheddar cheese

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.

Nutrition Facts : ServingSize 4 g, Carbohydrate 61 g, Protein 34 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 137 mg, Sodium 1455 mg, Fiber 2 g, Sugar 2 g, Calories 522 kcal

CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE



Creamy Chicken and Mushroom Rice Casserole image

Gravy, chicken soup and sour cream make this rich and hearty dish one you'll want to curl up with. Be prepared to make it often, as it fills 'em up fast and tastes fantastic! -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 9 servings.

Number Of Ingredients 13

3 cups cubed cooked chicken
2-2/3 cups chicken gravy
2 cups uncooked instant rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1 can (8 ounces) mushroom stems and pieces, drained
1 medium onion, chopped
2/3 cup chopped celery
2/3 cup water
1/4 cup chopped pitted green olives
1/4 cup chopped ripe olives
2 teaspoons dried parsley flakes
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 305 calories, Fat 12g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

CHICKEN AND RICE IN CREAMY SAUCE



Chicken and Rice in Creamy Sauce image

A thick, creamy mushroom sauce served over golden brown chicken breasts and jasmine rice. Easy and satisfying.

Provided by Bjorn Stacey

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

4 cups water
2 cups uncooked jasmine rice
20 ounces thick-cut bacon, chopped
8 skinless, boneless chicken breast halves
½ teaspoon garlic powder, or to taste
½ teaspoon onion powder, or to taste
½ teaspoon ground nutmeg, or to taste
salt and ground black pepper to taste
½ cup butter
3 cups heavy whipping cream
½ (10.75 ounce) can condensed cream of mushroom soup
½ (10.75 ounce) can condensed cream of chicken soup

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.

Nutrition Facts : Calories 578.4 calories, Carbohydrate 29.5 g, Cholesterol 163.1 mg, Fat 39.5 g, Fiber 0.4 g, Protein 25.5 g, SaturatedFat 21.6 g, Sodium 642.2 mg, Sugar 0.4 g

CREAMY CHICKEN RICE CASSEROLE



Creamy Chicken Rice Casserole image

We love rice, so I serve it at almost every meal. This is a stand-by in our home.-Donna Tyler, Riverdale, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 6-8 servings.

Number Of Ingredients 11

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2 quarts water
2 teaspoons salt
3 garlic cloves, minced
1/4 teaspoon dried thyme
3 cups uncooked long grain rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3 celery ribs, diced
2 medium onions, diced
1 medium carrot, grated

Steps:

  • Place the chicken, water, salt, garlic and thyme in a large kettle or Dutch oven. Cover and cook until chicken is tender, about 1-1/4 hours. , Remove chicken from broth; cool. Remove meat from bones; discard bones and cut meat into chunks. Set aside. Skim fat from broth. Place 3-1/2 cups broth in a bowl (save remaining broth for another use); add chicken and remaining ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 55 minutes or until rice is tender.

Nutrition Facts :

EASY CREAMY CHICKEN AND RICE CASSEROLE



Easy Creamy Chicken and Rice Casserole image

Quick to put together and super delicious. My family loves this easy chicken recipe and everyone I have made it for asks for it!

Provided by Tiffany J Brooks

Categories     Main Dish Recipes     Casserole Recipes

Time 1h25m

Yield 8

Number Of Ingredients 9

cooking spray
2 cups chicken stock
1 (23 ounce) can condensed cream of chicken soup
1 (23 ounce) can condensed cream of mushroom soup
½ cup butter, melted
salt and ground black pepper to taste
2 ½ cups instant white rice
1 ½ pounds skinless, boneless chicken breast, cubed
2 cups shredded Cheddar cheese

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.

Nutrition Facts : Calories 567.7 calories, Carbohydrate 36.4 g, Cholesterol 115.3 mg, Fat 32.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 16.3 g, Sodium 1533.3 mg, Sugar 1.9 g

CHEESY CHICKEN AND RICE RECIPE



Cheesy Chicken and Rice Recipe image

Cheesy Chicken and Rice is our go-to weeknight dinner, something the entire family loves! This one pot casserole is filled with chicken breast, rice, broccoli, cauliflower, and velveeta. It's so creamy, cheesy, and easy. Even the kids will love it!

Provided by Becky Hardin

Categories     Main Course

Time 25m

Number Of Ingredients 11

2 large boneless skinless chicken breasts (cut in half lengthwise (butterflied))
salt and pepper
2 tablespoons salted butter
10 ounces (1 can) Condensed Cream of Chicken Soup
1 1/2 cups chicken broth
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 3/4 cups uncooked instant white rice
1 cup broccoli florets
1 cup cauliflower florets
4 ounces velveeta cheese

Steps:

  • Season the chicken liberally on both sides with salt and pepper.
  • Add butter to a large (12 inch) skillet over medium high heat. Once melted, add the chicken and cook for 3-4 minutes per side, until fully browned and nearly cooked through.
  • Remove the chicken and place on a foil tented plate to keep warm.
  • Add the soup, chicken broth, paprika, and pepper to the skillet. Stir to combine.
  • Stir in the rice, broccoli, and cauliflower. Add the velveeta cheese, stirring to melt.
  • Once Velveeta is melted, return the chicken to the skillet and nestle in the rice. Cover and cook for 5 minutes or until internal temp on the chicken reaches 165F.
  • Serve and enjoy!

Nutrition Facts : Calories 467 kcal, Carbohydrate 42 g, Protein 35 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 104 mg, Sodium 1469 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CRêPES STUFFED WITH CHICKEN & CREAM CHEESE



Crêpes Stuffed with Chicken & Cream Cheese image

I Bet You Thought Crêpes Were Only for Sweet Foods but These Crêpes Stuffed with Chicken and Cream Cheese Are the Best Savory Twist. I ...

Provided by Jeff O'connor

Categories     Crepe Recipes, Dinner Recipes, Easy Chicken Breast Recipes, Easy Chicken Recipes, Lunch Recipes, Main Dishes

Time 40m

Yield 9

Number Of Ingredients 14

Eggs 3
All-purpose flour 1½ cups
Milk 12 fl oz
Butter ¼ cup
Salt ¼ tsp
Chicken Breast 3
Salt
Black pepper
Cream Cheese ⅔ cup
Corn 1 cup
Cherry tomatoes 10
Parsley ¾ cup
Cream Cheese ½ cup
Cheese 9 slices

Steps:

  • In a mixing bowl, whisk 3 eggs, 1½ cups flour, 12 ounces warmed milk, ¼ cup melted butter and ¼ teaspoon salt until combined.
  • In a hot, greased pan, fry about a ladle-sized crepe until golden yellow on both sides. Continue with remaining batter until you have about 9 crepes.
  • In another pan over high heat, heat some oil and cook 3 chicken breasts until golden brown on both sides. Allow to cool before shredded with your fingers.
  • Add ⅔ cup of cream cheese, 1 cup of corn, 10 cherry tomatoes that have been cut into quarters and ¾ cup of chopped parsley and mix to combine well. Season with salt and pepper to taste.
  • Place 2 large tablespoons of the stuffing in the center of each crepe and fold the edges over to make rectangle-shapes. Place stuffed crêpes in a large baking pan.
  • Finally, spread 1 tablespoon of cream cheese over each rectangle and place a slice of cheese on top.
  • Preheat the oven to 360 °F.
  • Bake in the preheated oven for about 20 minutes.
  • Serve straight from the oven, hot and tasty! Enjoy!

Nutrition Facts : Calories 448, Fat 27,4g, Carbohydrate 25,9g, Protein 25,5g, Cholesterol 158mg, Sodium 427mg

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