Easy Cheesy Chicken And Rice Recipe Recipe For Stuffed

CHEESY CHICKEN AND RICE RECIPE

Steps:

• Season the chicken liberally on both sides with salt and pepper.
• Add butter to a large (12 inch) skillet over medium high heat. Once melted, add the chicken and cook for 3-4 minutes per side, until fully browned and nearly cooked through.
• Remove the chicken and place on a foil tented plate to keep warm.
• Add the soup, chicken broth, paprika, and pepper to the skillet. Stir to combine.
• Stir in the rice, broccoli, and cauliflower. Add the velveeta cheese, stirring to melt.
• Once Velveeta is melted, return the chicken to the skillet and nestle in the rice. Cover and cook for 5 minutes or until internal temp on the chicken reaches 165F.
• Serve and enjoy!

CHEESY RICE-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F. Mix cheeses, rice and broccoli until well blended; set aside.
• Place chicken breasts, top-sides down, on large cutting board; spread evenly with rice mixture. Starting at one of the short ends, tightly roll up each chicken breast; place, seam-side down, in 13x9-inch baking dish. Drizzle evenly with dressing.
• Bake 35 to 40 min. or until chicken is cooked through (170°F).

EASY CHEESY CHICKEN AND RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything.
• Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.

CHEESY RICE CAKE STUFFED WITH HERBS AND GREENS

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-inch springform cake pan.
• In a saucepot, bring the stock, rice, 1 cup water and butter to a boil. Stir, cover and cook 16 to 17 minutes. Stir in three-quarters of the cheese and season with salt and pepper. Cool.
• Pile half of the rice into the cake pan and mold across the bottom and up the sides of the pan.
• Heat the EVOO in a large skillet over medium to medium-high heat. Add the fennel, garlic, onions, raisins and some salt and pepper, and cook to soften, 8 to 10 minutes. Add the herbs. Wilt in the chard and season with a little nutmeg, then deglaze the pan with the wine and cook to evaporate. When the greens have cooked down, remove them from the heat and fill the cake with the greens. Top the cake with the remaining rice and then with the breadcrumbs mixed with the remaining cheese. Dot the cake top with the butter and bake until golden, 25 to 30 minutes.
• Serve warm or at room temp, or chill and freeze for a make-ahead meal. Reheat covered in a moderate oven until heated through, then crisp up the top uncovered.

CHEESY BROCCOLI-STUFFED CHICKEN WITH TOMATO RICE

Steps:

• Preheat the oven to 450 degrees F. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in the rice until well coated. Add the tomato sauce and 3/4 cup water. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and set aside, covered.
• Meanwhile, mix the broccoli, cheese spread, lemon zest, 1 teaspoon olive oil and a pinch each of salt and pepper in a small bowl; set aside.
• Line a rimmed baking sheet with foil. Cut three deep slits across the top of each chicken breast at an angle (do not cut through). Rub the chicken with the remaining 2 teaspoons olive oil and season with salt, pepper and the paprika. Stuff the broccoli mixture into the slits and transfer to the prepared baking sheet. Roast until the chicken is just cooked through, 12 to 15 minutes.
• Fluff the rice with a fork. Stir in the parsley and season with salt and pepper. Serve with the chicken.

CHEESY SOUTHWEST CHICKEN STUFFED RED PEPPERS

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray; spread salsa in baking dish.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight.
• In 12-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile and serrano chile. Cook 6 to 8 minutes, stirring occasionally, until vegetables are softened. Stir in taco seasoning mix, tomatoes, broth and salt. Heat to simmering. Stir in rice; remove from heat. Let stand 2 minutes to allow rice to absorb most of the moisture. Add chicken and cheese.
• Stuff peppers with chicken and rice mixture. Stand peppers upright in baking dish.
• Cover tightly with foil. Bake 20 minutes. Uncover; sprinkle tops of peppers generously with crushed tortilla chips. Bake uncovered 15 to 20 minutes longer or until peppers are tender and tops are lightly browned. Let stand 10 minutes before serving. Serve with sour cream.

CHEESY VELVEETA CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350°F. Combine everything except shredded Velveeta.
• Spread in Large GLASS baking pan sprayed with cooking spray. Top with Shredded Velveeta and cover with foil.
• Bake for 30 minutes and then remove foil and bake 5 to 10 more minutes.

CHEESY BROCCOLI-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat an 8-inch square casserole dish with cooking spray.
• Combine broccoli, Cheddar cheese, rice, and onion in a medium bowl. Add salt and garlic granules; mix well.
• Cut a deep pocket into each chicken breast with a sharp knife. Stuff each breast with broccoli-cheese mixture, place in the prepared casserole, and sprinkle with poultry rub. Cover casserole with aluminum foil.
• Place in the preheated oven and bake for 25 minutes. Remove foil and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).