CREAMY CHICKEN AND RICE
Easy dinner in under 30 minutes. This creamy chicken and rice with veggies takes only one pan and is a entree the whole family will enjoy.
Provided by Julie Clark
Categories Main Dish
Number Of Ingredients 12
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!
Nutrition Facts : Calories 627 kcal, Carbohydrate 52 g, Protein 41 g, Fat 28 g, SaturatedFat 16 g, Cholesterol 139 mg, Sodium 766 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
CREAMY CHICKEN AND RICE
When my mom asked me to prepare a speedy supper to feed our family, I used leftover chicken to create this casserole. Cheese and sour cream make the chicken and rice so creamy and tasty. I recently got married, and my husband, Doug, loves it, too. -Jennifer Biggs Cassel, Mediapolis, Iowa
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Spread rice into a greased shallow 3-qt. or 13-in. x 9-in. baking dish; set aside. , In a saucepan, melt 1/4 cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. , Melt the remaining butter; toss the cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425° for 10-15 minutes or until heated through.
Nutrition Facts : Calories 723 calories, Fat 43g fat (24g saturated fat), Cholesterol 169mg cholesterol, Sodium 1164mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 1g fiber), Protein 36g protein.
CREAMY CHICKEN AND RICE
This casserole is very creamy with a crunchy topping. It tastes even better when reheated for leftovers!
Provided by JANETFORAUBURN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 973.4 calories, Carbohydrate 59.9 g, Cholesterol 215 mg, Fat 56.3 g, Fiber 1 g, Protein 55.1 g, SaturatedFat 31.8 g, Sodium 1796.4 mg, Sugar 10.2 g
CREAMY CHICKEN AND RICE RECIPE (A ONE-POT MEAL)
This chicken and rice dish is so satisfying - a must try! It has all of the heartiness of plov and creamy deliciousness of a risotto. The chicken turns out tender and so flavorful.
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 50m
Number Of Ingredients 14
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 DISH CHICKEN AND RICE BAKE
Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
- Bake at 375 degrees F 45 minutes or until done.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g
CREAMY CHEESY CHICKEN & RICE
Recipe I got several years ago from Quick Cooking. One of my DH favorite dishes. He loves anything with chicken, cheese and rice! Very flavorful comfort food for those cold winter days.
Provided by Jen Andrews
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
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.
CREAMY CHICKEN AND RICE CASSEROLE
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
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
ONE-POT CRISPY CHICKEN AND RICE
This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.
Provided by NicoleMcmom
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
- Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
- Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
- Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g
EASY CREAMY CHICKEN AND RICE CASSEROLE
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
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
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