Dill Chicken And Rice Recipes

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ONE SKILLET CREAMY DILL CHICKEN AND RICE



One Skillet Creamy Dill Chicken and Rice image

Stovetop or Instant Pot, this easy creamy dill chicken and rice recipe is healthy, balanced, and sure to please even the pickiest of palates!

Provided by Jessica Penner

Categories     one pot

Time 30m

Number Of Ingredients 12

1 tbsp butter
1 onion (chopped)
3 stalks of celery (chopped)
1 lb mushrooms (sliced)
1 tsp basil
1 tsp oregano
¼ tsp salt
2 chicken breasts (diced)
2 cups rice (cooked)
½ cup cream cheese
½ cup chicken stock (or ½ tsp Chicken Better Than Bouillon and ½ cup water)
¼ cup fresh dill (chopped)

Steps:

  • In a large skillet, melt the butter.
  • Saute the onions and celery until the onions are starting to soften.
  • Then add the mushrooms, basil, oregano, salt, and diced chicken. Saute until the chicken is cooked through.
  • Then add the rice, cream cheese, and chicken stock. Stir to combine.
  • Then add the fresh dill, simmer for 1 minute.

Nutrition Facts : ServingSize 1 /4 recipe, Calories 364 kcal, Sugar 5.5 g, Fat 15.5 g, Carbohydrate 32.5 g, Fiber 4 g, Protein 25 g

CHICKEN AND RICE CASSEROLE



Chicken and Rice Casserole image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
2 cloves garlic, finely chopped
4 scallions, sliced
2 cups broccoli florets
2 cups shredded rotisserie chicken (skin removed)
1 cup medium-grain white rice
1 plum tomato, chopped
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1/4 cup sour cream
1 cup diced dill havarti cheese (about 4 ounces)
1/4 cup grated parmesan cheese (about 1 ounce)

Steps:

  • Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
  • Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
  • Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

DILL CHICKEN AND RICE



Dill Chicken and Rice image

This is waaay easy and SCRUMPTIOUS! Cooking time does not include the time to cook the rice and the yield is a guess.

Provided by DarkStarBTJyahoo.com

Categories     Chicken Breast

Time 15m

Yield 4 Cups, 4-6 serving(s)

Number Of Ingredients 7

3 -4 boneless skinless chicken breasts, cubed
1 large chicken bouillon cube (or 2 small)
2 cups water
1/2 teaspoon dill weed (or more to taste)
2 (7/8 ounce) packages chicken gravy mix
1 lb sour cream
rice

Steps:

  • In a small saucepan over medium heat, dissolve bullion in 2C water then add dill and gravy mix, wisk thoroughly and set aside.
  • In large frying pan, brown cubed chicken breasts.
  • Add gravy mix into frying pan.
  • Add sour cream and bring the mix almost to a boil.
  • Serve over rice. Cooking time does not include cooking rice.

Nutrition Facts : Calories 389.9, Fat 26.2, SaturatedFat 15.5, Cholesterol 103.7, Sodium 818, Carbohydrate 12.7, Sugar 0.4, Protein 25.6

DILL-LEMON CHICKEN



Dill-Lemon Chicken image

From the fix it and forget it lightly cookbook. Creamy and yummy, but not very guilty. We like this served over brown rice or herbed rice. Please note that the cooktime is for chicken breast halves NOT whole chicken breasts. Adjust accordingly. Also, this is intended for crockpots with heating elements in the sides and bottom not the ones with heating elements on the bottom.

Provided by SarahBeth

Categories     < 4 Hours

Time 3h5m

Yield 4 breast halves, 4 serving(s)

Number Of Ingredients 5

1 cup fat free sour cream
1 tablespoon fresh dill, minced
1 teaspoon lemon pepper seasoning
1 teaspoon lemon zest
4 boneless skinless chicken breast halves

Steps:

  • Combine sour cream and all seasonings in a small bowl and whisk until smooth.
  • Spoon about 1/4 of the sour cream mixture over the bottom of your slow cooker.
  • Arrange chicken in a single layer over top and pour remaining sauce over chicken and spread until even.
  • Cover and cook on low for 3-4 hours.

Nutrition Facts : Calories 188.3, Fat 2.3, SaturatedFat 0.9, Cholesterol 74.2, Sodium 122.9, Carbohydrate 9.8, Fiber 0.1, Sugar 4.6, Protein 30.3

CREAMY DILLED CHICKEN CASSEROLE



Creamy Dilled Chicken Casserole image

Quick and easy casserole with unique flavor combinations.

Provided by skippi

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Yield 4

Number Of Ingredients 6

4 boneless chicken breast halves, cooked
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk
½ teaspoon dried dill weed
¼ cup sliced green olives
1 (10 ounce) package refrigerated biscuit dough

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place cooked chicken breasts in a 7x11 inch baking dish. Combine the soup, milk, dill weed and olives. Mix together and pour mixture over chicken. Top each chicken breast with 2 biscuits. Bake in the preheated oven for 20 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 524.3 calories, Carbohydrate 37.4 g, Cholesterol 91.7 mg, Fat 24.1 g, Fiber 0.6 g, Protein 37.8 g, SaturatedFat 6.5 g, Sodium 1534.7 mg, Sugar 7.1 g

DILLY CHICKEN



Dilly Chicken image

This is an easy recipe for chicken slow roasted in a delicious creamy dill sauce.

Provided by Kim Truba

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 2h15m

Yield 4

Number Of Ingredients 6

3 pounds bone-in chicken pieces
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 cup sour cream
1 teaspoon dry onion soup mix
1 teaspoon dried dill weed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Place the chicken pieces into the prepared baking dish. Pour the mushroom soup (undiluted), milk, and sour cream over the chicken. Season with onion soup mix and dill. No need to stir.
  • Bake for 1 1/2 hours in the preheated oven, or until the chicken is falling off the bone. The longer you can cook it, the better it will taste.

Nutrition Facts : Calories 647.3 calories, Carbohydrate 10.8 g, Cholesterol 175.9 mg, Fat 43.4 g, Fiber 0.1 g, Protein 51.1 g, SaturatedFat 16.5 g, Sodium 713.2 mg, Sugar 4.1 g

DILLED RICE



Dilled Rice image

This dish complements fish nicely, and with just five ingredients, it's a snap to prepare.-Judie Anglen, Riverton, Wyoming

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1 cup uncooked long grain rice
2 tablespoons butter
2-1/2 cups chicken broth
1 teaspoon dried minced onion
2 tablespoons snipped fresh dill or 2 teaspoons dill weed

Steps:

  • In a small saucepan, saute rice in butter until golden, stirring constantly. Add broth and onion; bring to a boil. Reduce heat to low; cover and cook for 20 minutes or until rice is tender. Stir in dill.

Nutrition Facts : Calories 253 calories, Fat 7g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 137mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

LEMON CHICKEN 'N' RICE



Lemon Chicken 'n' Rice image

This barley and rice medley features a flavorful lemon-and-dill sauce over tender chicken. Serve it with green beans and you'll have a savory meal for two on the table in under an hour.-Gerry Smailes, Edmonton, Alberta

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 16

1/4 cup uncooked long grain rice
1/4 cup medium pearl barley
1 tablespoon butter
1-2/3 cups chicken broth, divided
2/3 cup water
3 to 4 medium fresh mushrooms, sliced
2 tablespoons chopped green onion
2 boneless skinless chicken breast halves (6 ounces each)
2 teaspoons canola oil
1/3 cup white wine or additional chicken broth
2 teaspoons cornstarch
1/2 cup evaporated milk
1 teaspoon grated lemon zest
1/2 teaspoon dill weed
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small saucepan, saute rice and barley in butter for 4-5 minutes or until lightly browned. Add 1 cup broth, water, mushrooms and onion; bring to a boil. Reduce heat; cover and simmer for 20-22 minutes or until tender. , Meanwhile, flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in oil on both sides. Add 1/3 cup broth and wine or additional broth. Simmer, uncovered, for 5 minutes on each side or until chicken juices run clear. Remove chicken and keep warm. , In a small bowl, combine cornstarch and milk until smooth; gradually stir into pan juices. Stir in the lemon zest, dill, salt, pepper and remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Let rice mixture stand for 5 minutes; fluff with a fork. Serve chicken with rice. Top with dill sauce.

Nutrition Facts : Calories 531 calories, Fat 12g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 863mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 5g fiber), Protein 47g protein.

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