Creamy Chicken Vegetable Rice Medley Recipes

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CHICKEN, VEGETABLE AND RICE MEDLEY



Chicken, Vegetable and Rice Medley image

Chicken Helper jump-starts a soul-food favorite. A pinch of this and that lend a cook's homemade touch.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 12

1 teaspoon paprika
1/2 teaspoon adobo all-purpose seasoning
1/2 teaspoon ground red pepper (cayenne), if desired
2 tablespoons olive or vegetable oil
2 tablespoons butter or margarine
2 lb boneless skinless chicken breasts, cut into 1-inch strips
2 medium green bell peppers, chopped (2 cups)
1 medium onion, chopped (1/2 cup)
1 cup sliced fresh mushrooms
1 can (14.5 oz) diced tomatoes, undrained
2 boxes Chicken Helper™ chicken fried rice
2 cups Progresso™ chicken broth (from 32-oz carton)

Steps:

  • In small bowl, mix paprika, all-purpose seasoning and red pepper; set aside.
  • In 12-inch skillet, heat oil and butter over high heat until butter is melted. Add chicken and half of the paprika mixture; cook and stir over high heat until chicken is white. Remove chicken from skillet; set aside.
  • Add bell peppers and onion to skillet; cook and stir 1 minute. Stir in mushrooms, tomatoes and remaining paprika mixture; cook and stir 1 minute. Stir in chicken, uncooked rice and seasoning mixes (from Chicken Helper boxes) and broth. Heat to boiling; reduce heat to low. Cover; cook 15 to 20 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.

Nutrition Facts : Calories 370, Carbohydrate 39 g, Cholesterol 80 mg, Fiber 3 g, Protein 32 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 4 g, TransFat 0 g

CREAMY CHICKEN WITH VEGETABLE RICE



Creamy Chicken with Vegetable Rice image

What if you could have all the flavors of your fave chicken rice casserole, but without the bake time? With this dreamy half-hour chicken skillet, you can.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 boneless skinless chicken breasts (1 lb.)
2 Tbsp. flour
1 Tbsp. butter
1-3/4 cups fat-free reduced-sodium chicken broth, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup water
2 cups (1/2 of 16-oz. bag) frozen vegetable blend (broccoli, carrots and cauliflower)
2 cups MINUTE White Rice, uncooked
1 Tbsp. chopped fresh parsley

Steps:

  • Coat chicken in flour. Melt butter in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until cooked through (170°F). Remove chicken to plate; cover to keep warm.
  • Add 3/4 cup of the broth to skillet; stir with wooden spoon to scrape up browned bits from bottom of skillet. Add cream cheese; cook until melted, stirring constantly. Simmer 2 min. until sauce thickens slightly. Return chicken to skillet. Cook until heated through, turning chicken over to coat with sauce.
  • Meanwhile, bring remaining broth and water to boil in medium saucepan on high heat. Add vegetables; simmer, uncovered, 3 min. or until vegetables are crisp-tender. Stir in rice; return to boil. Cover; remove from heat. Let stand 5 min. or until liquid is absorbed. Spoon chicken and sauce over rice mixture; sprinkle with parsley.

Nutrition Facts : Calories 460, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 105 mg, Sodium 470 mg, Carbohydrate 42 g, Fiber 3 g, Sugar 2 g, Protein 34 g

CREAMY CHICKEN-VEGETABLE RICE MEDLEY



Creamy Chicken-Vegetable Rice Medley image

Creamy Neufchatel and a medley of vegetables elevate this skillet chicken dish into something special. Serve over hot cooked rice and enjoy!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained
2 cups hot cooked long-grain white rice

Steps:

  • Cook and stir chicken in skillet on medium heat 8 to 10 min. or until done. Stir in broth; cook 2 to 3 min. or until heated through.
  • Add Neufchatel; cook 2 to 3 min. or until melted, stirring frequently. Add vegetables; stir gently.
  • Let stand, covered, 5 min. Serve over rice.

Nutrition Facts : Calories 380, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 33 g

CREAMY VEGETABLE MEDLEY



Creamy Vegetable Medley image

This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.

Provided by Toni

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
⅓ cup sour cream
1 (2.8 ounce) package French-fried onions, divided
¼ teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
  • Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g

EASY VEGETABLE RICE MEDLEY



Easy Vegetable Rice Medley image

Make and share this Easy Vegetable Rice Medley recipe from Food.com.

Provided by SouthernBell2627

Categories     Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1/2 red pepper, chopped
1 (14 1/2 ounce) can chicken broth
1 1/2 cups MINUTE White Rice, uncooked
1 cup frozen peas
salt and pepper, to taste

Steps:

  • Heat oil in a skillet.
  • Add onion, carrot, celery, and red pepper; cook 5 minutes or until tender.
  • Add broth; bring to a boil.
  • Stir in rice and peas; cover.
  • Simmer 5 minutes.
  • Remove from heat.
  • Let stand 5 minutes before serving.
  • ****To save time, replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas.

VEGETABLE MEDLEY CASSEROLE



Vegetable Medley Casserole image

This is my family's favorite holiday veggie recipe. It goes well with any entree, and your favorite combination of vegetables can be used.

Provided by Susan Sheppard

Categories     Side Dish     Casseroles

Time 15m

Yield 10

Number Of Ingredients 7

2 (10.75 ounce) cans condensed cream of mushroom soup
½ cup reduced fat sour cream
1 ½ cups shredded Colby-Jack cheese
2 (16 ounce) packages frozen mixed vegetables, thawed
1 (8 ounce) can water chestnuts, drained
salt and pepper to taste
1 (6 ounce) can French-fried onions

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 7x11 inch baking dish.
  • In a large bowl, mix together the mushroom soup, sour cream, Monterey Jack and Colby cheeses.
  • Combine the vegetables, water chestnuts, salt and pepper with the soup mixture. Stir together and pour into baking dish.
  • Bake uncovered for 30 minutes. Remove from oven, top with onions and bake 10 minutes longer.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 27.4 g, Cholesterol 24.3 mg, Fat 20.5 g, Fiber 4.2 g, Protein 9.1 g, SaturatedFat 8.8 g, Sodium 743.7 mg, Sugar 1.5 g

CHICKEN GARDEN MEDLEY



Chicken Garden Medley image

After my family sampled this dish at a friend's house, it quickly became a favorite-especially with our teenage daughters, who request it at least once a week! -Dohreen Winkler, Howell, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 15

1 pound boneless skinless chicken breasts, cut into strips
1 garlic clove, minced
1/4 cup butter, divided
1 small yellow squash, halved lengthwise and sliced
1 small zucchini, halved lengthwise and sliced
1/2 cup julienned sweet red pepper
1/2 cup julienned green pepper
1/4 cup thinly sliced onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
1/2 cup half-and-half cream
8 ounces angel hair pasta, cooked and drained
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.

Nutrition Facts : Calories 404 calories, Fat 19g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 690mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.

CREAMY RICE PILAF



Creamy Rice Pilaf image

When I first went gluten free I really missed those easy creamy rice in a package side dishes. Not anymore! This recipe is better! You can really play with this recipe to suit your personal taste. Try using beef stock instead of chicken and adding mushrooms.

Provided by zepharum

Categories     Long Grain Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup sour cream
1 teaspoon minced garlic
1 tablespoon dried chives
2 tablespoons olive oil
1 large onion, chopped
1 cup long-grain white rice
3 cups gluten-free chicken stock
1/4 cup parmesan cheese, grated

Steps:

  • Combine the sour cream with garlic and chives. Season with salt and pepper to taste. Set aside.
  • Place the oil in a deep-sided sauté pan over medium heat. Add onions, and cook until translucent.
  • Add the rice and stir well to coat it with the hot oil and onions.
  • Add a very small amount of the chicken broth. The amount you add should sizzle and evaporate immediately. Stir constantly and continue adding liquid very gradually. Do not add more liquid until almost all the liquid has been absorbed.
  • Cook the rice until all the of the liquid has been added then turn off the heat. Add the parmesan cheese and continue to stir constantly until the cheese is melted.
  • Add sour cream mixture to rice. Stir until well combined. Serve immediately.

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Top Asked Questions

How do you make a creamy chicken and rice casserole?
How to Make the Best Creamy Chicken and Rice Casserole: 1. 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).
What is the best way to cook rice and vegetables?
Cook rice according to package directions, using vegetable bouillon. Heat a tablespoon of olive oil in a large frying pan over medium-low heat, then add vegetables. Cover and cook until carrots are soft, salt to taste, then set aside until ready to use.
Is chicken and rice with sauce vegan?
You don't have to be an omnivore to appreciate a delicious dish of comforting "chick'n" and rice. Just like the traditional version, this vegan-friendly recipe is chock-full of creamy sauce as well as toothsome vegetables and tofu for texture.
How do you make chicken fried rice with garlic?
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.

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