Creamy Chicken And Rice Dinner Recipe Recipe For Stuffed

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.

MUSHROOM-RICE STUFFED CHICKEN BREASTS

Steps:

• In a large saucepan, saute the mushrooms, rice, onion and celery leaves in butter until onion is tender. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until rice is tender and liquid is absorbed. Stir in pecans. , Stuff 1/2 cup of rice mixture under the skin of each chicken breast half. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 170°.

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.

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.

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!

CHICKEN ON RICE WITH STUFFING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Coat chicken with melted butter in a 9x13-inch baking pan; sprinkle both sides of chicken with pepper.
• Spread cooked rice evenly into a separate 9x13-inch baking pan; sprinkle onion soup mix over rice. Pour 1 1/2 cups water over seasoned rice. Layer onion on rice where the chicken breasts will be placed.
• Mix cream of chicken soup, sour cream, milk, celery seed, and garlic powder in a bowl. Drop small spoonfuls of half the soup mixture onto rice; lightly spread mixture evenly over rice.
• Arrange chicken breasts, thickest parts toward the pan's edge, on the prepared onion sections atop the rice. Spoon remaining half of soup mixture over chicken.
• Mix stuffing mix and 1 cup hot water together in a bowl; spoon stuffing over chicken and rice. Cover pan tightly with aluminum foil.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest piece should read at least 165 degrees F (74 degrees C).

PESTO RICE-STUFFED CHICKEN

Steps:

• Preheat oven to 375°. Cook rice according to package directions., In a small bowl, combine tomato, pesto, salt and rice. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 3 tablespoons rice mixture; secure with toothpicks., In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, brown chicken breasts on each side, adding additional oil as needed. Transfer to a greased 15x10x1-in. baking pan., Bake 18-22 minutes or until chicken is no longer pink. Discard toothpicks before serving.