Demos Baked Chicken Rice Soup Recipes

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ONE DISH CHICKEN AND RICE BAKE



One Dish Chicken and Rice Bake image

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

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water*
¾ cup uncooked regular long-grain white rice
¼ teaspoon paprika
¼ teaspoon ground black pepper
4 each skinless, boneless chicken breasts

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

CHICKEN AND RICE SOUP I



Chicken and Rice Soup I image

Creamy chicken soup with rice.

Provided by Nell Marsh

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 11

¾ cup chopped celery
¾ cup finely diced onion
1 cup uncooked white rice
2 cubes chicken bouillon
2 ½ cups water
½ cup butter, melted
4 tablespoons all-purpose flour
2 cups milk
1 ½ cups chopped, boiled chicken
1 cup milk
ground black pepper to taste

Steps:

  • Cook celery, onion, rice, bouillon, and water about 20 minutes or until most of the water is absorbed by the rice. Remove from the heat.
  • Make a cream base: Combine butter and flour in a small skillet, making a paste. Add 2 cups milk and stir to make a smooth sauce.
  • Add cream base to the rice mixture. Add chicken and 1 cup milk. If the soup seems thick, add more milk. Add pepper to taste and serve hot.

Nutrition Facts : Calories 317.1 calories, Carbohydrate 28.6 g, Cholesterol 58.5 mg, Fat 16.9 g, Fiber 0.9 g, Protein 12.1 g, SaturatedFat 9.4 g, Sodium 434.7 mg, Sugar 5.2 g

BAKED CHICKEN SOUP



Baked Chicken Soup image

This soup is my version of Demos' Restaurant's baked chicken soup. I found a recipe for basic chicken soup and changed it to mimic what we were looking for! Demos' is located in Murfressboro, TN, and we live in Memphis, so I have never been able to try them side by side. However, I do know that this is yummy and filling. PLEASE NOTE: as stated before, I DO NOT add veggies to this dish, because the soup at the resturant does not have any in it. However, I am sure that some added carrots or celery would be yummy. Also, double the flour and butter to make a thicker soup. We like ours less creamy. For the chicken, I either use leftover baked chicken or I buy a cooked rotisserie chicken from the grocery store and pull all the chicken off of that. I have never tried canned chicken and I do not recommend it for this soup!

Provided by SarahBeth

Categories     < 60 Mins

Time 45m

Yield 1 pot of soup, 4 serving(s)

Number Of Ingredients 13

1 tablespoon butter (or margarine)
1/8 cup all-purpose flour
2 (14 1/2 ounce) cans chicken broth (reduced sodium or fat free is fine)
2 cups cooked chicken, shredded
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1/8 teaspoon garlic powder
0.5 (1 1/4 ounce) packet Italian salad dressing mix
1 cup milk (2% and skim work fine)
2 tablespoons lemon juice
1 tablespoon white wine
fresh parsley (1 small bunch, coarsely chopped) (optional)
2 cups long-grain rice, cooked

Steps:

  • In a large pot, melt the butter or margarine.
  • After the butter is melted, mix the flour in until smooth.
  • Slowly pour in chicken broth whisking or stirring continuously until no lumps remain.
  • Add the shredded cooked chicken, salt, pepper, garlic powder, and Italian salad dressing mix; bring to a boil.
  • Reduce heat and simmer for 12 minutes.
  • Add the milk, lemon juice, white wine and parsley, if desired.
  • Reduce heat to low, add the cooked rice and cover.
  • Cook until rice is heated through.
  • ENJOY!
  • SOME SPECIAL NOTES:.
  • I do not add veggies to this dish, because the soup at the resturant does not have any in it. However, I am sure that some added carrots or celery would be yummy. Also, double the flour and butter to make a thicker soup. We like ours less creamy. For the chicken, I either use leftover baked chicken or I buy a cooked rotisserie chicken from the grocery store and pull all the chicken off of that. I have never tried canned chicken. If anyone uses canned, let me know how it turns out!

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